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This creamy lemon chicken recipe is perfect for those evenings when you want something bright, comforting, and ready in under 30 minutes. It combines tender chicken breasts with a luscious lemon-infused sauce and fresh asparagus for a balanced and satisfying meal that feels special without complicated steps or ingredients.
I first made this on a whim with leftover chicken breasts and lemons. The creamy sauce was so good it quickly became a favorite in my rotation for easy dinner parties and family nights.
Ingredients
- Olive oil: adds a smooth richness and is perfect for searing the chicken. Choose extra virgin for better flavor
- Chicken breasts: provide lean protein and tender texture. Even thickness helps them cook evenly
- Italian seasoning: gives a subtle herbaceous note that pairs well with lemon. Use a fresh blend if possible
- Butter: enriches the sauce and helps soften the asparagus and onions while adding flavor
- Fresh asparagus: brings vibrant color and a crisp-tender bite. Pick firm stalks with tightly closed tips
- Yellow onion: adds natural sweetness that balances the tangy lemon. Look for firm, unblemished bulbs
- Half & Half: makes the sauce creamy but light. You can substitute with heavy cream or evaporated milk depending on your preference
- All purpose flour: thickens the sauce. Use fresh flour for smooth results
- Parmesan cheese: melts into the sauce adding umami and savory depth. Grate from a wedge for best flavor
- Fresh lemon juice: brightens everything with acidity and freshness
- Garlic: infuses the sauce with aromatic pungency. Use fresh, peeled cloves for best taste
- Salt and pepper: for seasoning throughout
- Lemon slices and chopped parsley: are for garnish to boost the visual appeal and freshness at the end
Instructions
- Build The Base:
- Heat the olive oil in a large skillet over medium heat until shimmering but not smoking. Season the chicken breasts evenly with salt pepper and Italian seasoning. Place the chicken in the skillet and cook undisturbed for about 6 minutes per side until the exterior is golden and the chicken is cooked through. Remove the chicken and set aside on a plate.
- Cook The Vegetables:
- Add the butter to the same skillet and let it melt over medium heat. Add the trimmed asparagus cut into thirds and the sliced yellow onion. Cook stirring occasionally for about 4 minutes until the asparagus is crisp-tender and onions have softened slightly.
- Prepare The Sauce:
- While the vegetables cook whisk together the half & half flour Parmesan cheese fresh lemon juice minced garlic salt and pepper in a bowl until completely combined smooth and free of lumps.
- Bring To Boil:
- Slowly whisk the sauce into the skillet with the vegetables raising the heat and stirring continuously to avoid lumps or curdling. Bring this mixture to a slow boil to thicken slightly.
- Finish Cooking:
- Return the chicken breasts to the skillet nestling them among the asparagus and onions. Lower the heat to a simmer and cook for 3 to 4 minutes more allowing the sauce to thicken fully and the asparagus and chicken to finish cooking.
- Serve:
- Remove the skillet from heat. Spoon extra sauce over the chicken. Garnish with lemon slices chopped parsley and extra freshly grated Parmesan cheese. Serve immediately for best texture and flavor.
One of my favorite parts about this dish is the bright tang of lemon lifting the creamy sauce especially paired with tender asparagus. It reminds me of relaxed family dinners where everyone asked for seconds and the table conversations lingered long after the meal.
Storage Tips
Allow the chicken and sauce to cool completely before storing in an airtight container in the refrigerator. Keeps well for up to three days and reheats gently on the stove or microwave stirring occasionally. Avoid high heat to prevent the sauce from separating.
Ingredient Swaps
Use heavy cream for a richer sauce or evaporated milk for a lighter option but slightly less creamy. Substitute chicken thighs for a juicier meat if you prefer darker poultry. Green beans or broccoli work well instead of asparagus for different vegetables with similar texture and flavor profiles.
Serving Ideas
Serve over cooked rice or creamy mashed potatoes to soak up the delicious sauce. Pair with a crisp green salad or crusty bread to balance the richness. Add a wedge of lemon on the side for an extra fresh burst at the table.
This creamy lemon chicken brings fresh, bright flavors to your dinner table with minimal fuss.
Frequently Asked Recipe Questions
- → How do I ensure the chicken stays tender?
Use boneless, skinless chicken breasts pounded to even thickness and avoid overcooking by simmering until just cooked through.
- → Can I substitute the asparagus with other vegetables?
Yes, vegetables like green beans or broccoli can be used and should be cooked until crisp-tender for best texture.
- → What’s the role of Parmesan in the sauce?
Parmesan adds a nutty, savory depth that enriches the creamy lemon sauce’s flavor profile.
- → How do I prevent the sauce from curdling?
Whisk the sauce ingredients together well and add them gradually to the skillet over medium heat while constantly stirring.
- → Is it necessary to use fresh lemon juice?
Fresh lemon juice provides the brightest citrus flavor, making the dish taste fresher compared to bottled juice.