Caramellyy_
Culinary Explorer
Hey, Foodies! Are you looking for a creamy and has a lemony taste for your chicken breast? Worry no more! Cause I will share to you my favorite dish for my chicken breast. The One pan chicken breast and asparagus in lemon cream sauce. It has creamy, citrusy, and flavorful spices that will satisfy to your taste. Here's how to make it.
Ingredients:



Ingredients:
- 2 boneless, skinless chicken breasts
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley (optional)
- Season the chicken breasts with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the trimmed asparagus spears and minced garlic. Cook for about 5 minutes, stirring occasionally, until the asparagus is tender-crisp.
- Pour in the chicken broth and bring to a simmer. Allow the broth to reduce by half, about 3-4 minutes.
- Stir in the heavy cream, lemon zest, lemon juice, and butter. Cook for another 2-3 minutes until the sauce thickens slightly.
- Return the chicken breasts to the skillet, nestling them among the asparagus. Spoon some of the sauce over the chicken.
- Let everything simmer together for another 2-3 minutes until the chicken is heated through and the sauce has thickened to your desired consistency.
- Garnish with chopped parsley if desired, and serve hot.


