Name: Creamy One-Pan Lemon Garlic Chicken and Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Tablespoons all-purpose flour; 2 teaspoons Italian herb seasoning blend; 1/2 teaspoon red pepper flakes, or to taste; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds skinless, boneless chicken breast; 2 Tablespoons unsalted butter, divided; 1 Tablespoon olive oil; 1/2 cup minced shallots; 1 Tablespoon minced garlic; 1 pound fresh asparagus, trimmed and cut into thirds; 1 cup heavy cream; One lemon, juiced; 1/4 cup grated Pecorino Romano cheese; Fresh flat leaf parsley for optional garnish

Creamy One-Pan Lemon Garlic Chicken and Asparagus

This creamy one-pan lemon garlic chicken and asparagus comes together quickly enough for a weeknight, but it is special enough for guests. The creamy sauce makes it perfect to serve with fettuccine or rice.

30 min total 10 min prep 20 min cook 4 419 cal

Instructions

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1 In a 1-gallon resealable plastic bag, combine flour, Italian seasoning, red pepper, salt, and black pepper. Move ingredients around in the bag to mix well, and set aside.
2 Place chicken pieces between 2 sheets of plastic wrap on a cutting board. Pound the breasts to a uniform thickness of about 1/2-inch, and blot dry with paper towels.
3 Add chicken pieces to flour mixture, seal the bag, and shake until all chicken is lightly coated.
4 Melt 1 tablespoon butter with olive oil in a large skillet over medium heat,. When butter stops sizzling and the pan is hot, carefully add chicken pieces. Lightly brown each side, cooking 4 to 5 minutes per side. Remove chicken to a plate and keep warm.
5 To the same skillet, with the drippings, add remaining tablespoon butter, shallots, and asparagus pieces. Cook, stirring often, about 3 minutes, or until asparagus is tender and bright green. Stir in garlic and cook until fragrant, about 30 seconds.
6 Stir in cream, lemon juice, and pecorino Romano cheese; stir until cheese is melted, about 1 minute. Nestle chicken back pieces into the pan and cook until sauce is thickened and chicken is heated through, about 3 minutes.
7 Garnish with fresh flat leaf parsley, and serve warm.