Creamy Lemon Chicken (Printable Version)
Tender chicken with creamy lemon sauce, asparagus, and garlic for a flavorful meal.
# Ingredients Required:
→ Protein
01 -
4 boneless, skinless chicken breasts (450 to 680 g), pounded to 1.25 cm thickness
→ Vegetables
02 -
450 g asparagus, stalks trimmed and cut into thirds
03 -
1 small yellow onion, sliced
04 -
Lemon slices for garnish
05 -
Chopped parsley for garnish
→ Dairy
06 -
1 cup (240 ml) half & half
07 -
1 tablespoon (14 g) unsalted butter
08 -
⅓ cup (30 g) grated Parmesan cheese
09 -
Freshly grated Parmesan for garnish
→ Oils & Fats
10 -
2 tablespoons (30 ml) olive oil
→ Seasonings & Baking
11 -
2 teaspoons Italian seasoning
12 -
½ tablespoon (4 g) all-purpose flour
13 -
3 cloves garlic, minced
14 -
1 whole lemon, juiced
15 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Season chicken breasts with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat and cook chicken for about 6 minutes per side until no longer pink. Remove and set aside.
02 -
Add butter to the same skillet and melt over medium heat. Sauté asparagus and sliced onion for 4 minutes until asparagus is crisp-tender.
03 -
In a bowl, whisk half & half with flour, grated Parmesan, lemon juice, minced garlic, salt, and pepper until smooth.
04 -
Gradually whisk sauce into the skillet, bringing to a slow boil while stirring to prevent curdling. Return chicken to skillet, reduce heat to simmer, and cook for 3 to 4 minutes until asparagus is tender and chicken is fully cooked.
05 -
Remove skillet from heat. Spoon sauce over chicken breasts and top with lemon slices. Garnish with chopped parsley and additional Parmesan cheese before serving.
# Extra Suggestions:
01 -
To prevent curdling, continuously whisk the sauce while bringing it to a simmer.