Name: One Pan Lemon Chicken and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 (5- to 6-ounce) boneless, skinless chicken breasts; 3/4 teaspoon salt, divided; 3/4 teaspoon ground black pepper, divided; 1 tablespoon olive oil; 1 pound asparagus, ends trimmed and cut into 2-inch segments; 1 medium lemon; 3/4 cup whipping cream; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons Italian seasoning

1 Gather all ingredients.

2 Place one chicken breast on a cutting board. Cover chicken breast with plastic wrap and pound with a meat mallet until 3/4-inch thick. Repeat with remaining chicken breasts.

3 Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

4 Heat 1 tablespoon olive oil in a very-large skillet over medium-high heat. Add chicken and cook until golden brown and an instant-read thermometer inserted into the center of a breast reads at least 165 degrees F (74 degrees C), 8 to 10 minutes, turning halfway. Remove chicken from the skillet; set aside.

5 Add asparagus to the skillet. Cook over medium-high, until bright green and crisp tender, stirring occasionally, 2 to 3 minutes. Remove asparagus from the skillet; set aside.

6 Juice half of the lemon (about 1 1/2 tablespoon juice) and slice the remaining half in wedges.

7 Add lemon juice, whipping cream, Parmesan cheese, garlic, and Italian seasoning to the skillet

8 Simmer over medium-high, scraping the bottom of the skillet with a wooden spoon to release any browned bits, 2 minutes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

9 Add chicken and asparagus back into the skillet. Simmer until heated through and sauce reaches desired consistency, about 1 minute. Serve with lemon wedges.