Pan-Seared Lemon Herb Chicken with Spring Asparagus
A simple and fresh springtime dish featuring pan-seared chicken breast seasoned with lemon and herbs, served alongside tender sautéed asparagus. This recipe highlights seasonal produce and uses a classic stovetop cooking method for a quick and flavorful weeknight meal.
Overview
This Pan-Seared Lemon Herb Chicken with Spring Asparagus is a vibrant and healthy dish perfect for spring. The chicken breasts are seasoned with fresh lemon zest and herbs then cooked to a golden brown, while the asparagus is quickly sautéed to maintain its crispness and bright flavor. The combination creates a balanced meal that's both satisfying and refreshing.
Why you’ll love it
- Quick stovetop cooking method ideal for weeknights.
- Bright, fresh flavors from lemon and mixed herbs.
- Utilizes seasonal spring asparagus for optimal taste and nutrition.
- Low-carb and protein-rich meal.
Ingredient notes
- Chicken breasts: Use boneless, skinless for even cooking. Pound gently if uneven thickness.
- Lemon: Both zest and juice add brightness to the chicken and sauce.
- Herbs: Fresh parsley, thyme, and rosemary enhance the flavor profile.
- Asparagus: Choose firm, bright green stalks; woody ends trimmed.
Serving & storage
Serve immediately with the sautéed asparagus and a wedge of lemon for extra zing. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet to preserve moisture. The asparagus is best enjoyed fresh but can be added cold to salads the next day.
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Chef tips
- Use a meat thermometer to ensure chicken is cooked safely to 74°C (165°F) internal temperature.
- Pounding the chicken breasts to an even thickness ensures uniform cooking.
- Trim the woody ends of asparagus by bending the stalk until it naturally snaps.
Ingredients
- 2boneless, skinless chicken breasts (about 150-180 g each)
- 1 tablespoonolive oil
- 1lemon, zested and juiced (about 2 tablespoons juice)
- 1 teaspoonfresh thyme leaves
- 1 teaspoonfresh rosemary, finely chopped
- 2 tablespoonsfresh parsley, chopped
- 2 clovesgarlic, minced
- 250 gramsfresh asparagus, woody ends trimmed
- to tastesalt and freshly ground black pepper
- 1 tablespoon (optional)butter
Equipment
- frying pan or skillet
- tongs
- zester or fine grater
- knife
- cutting board
- plate or dish for resting chicken
Nutrition per serving
- Calories320
- Protein40 g
- Carbs6 g
- Fat12 g
Step-by-step
Step 1
Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, lemon zest, thyme, rosemary, and half of the minced garlic.Step 2
Heat olive oil in a large skillet over medium-high heat until shimmering.Step 3
Add the chicken breasts and sear without moving for about 5-6 minutes until golden brown on the bottom.Step 4
Flip the chicken, reduce heat to medium, and cook for another 5-7 minutes, or until internal temperature reaches 74°C (165°F). Remove chicken from the pan and cover loosely with foil to rest.Step 5
In the same pan, add the remaining garlic and sauté for 30 seconds until fragrant.Step 6
Add the asparagus and season with salt and pepper. Sauté for 4-6 minutes, tossing occasionally until asparagus is tender but still crisp.Step 7
Add lemon juice and optional butter to the pan, stirring to coat asparagus and create a light sauce.Step 8
Return the rested chicken to the pan just to warm through for 1-2 minutes.Step 9
Serve chicken breasts alongside the sautéed asparagus, garnished with chopped parsley and lemon wedges.
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