This recipe is simple, wholesome, and full of fresh flavor. The lemon pepper seasoning adds a tangy kick that pairs beautifully with the juicy chicken and tender-crisp asparagus. It’s low in carbs, high in protein, and comes together in under 30 minutes. Plus, it’s cooked all in one skillet, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (sliced or pounded thin)
Fresh asparagus (trimmed)
Olive oil
Lemon juice
Lemon zest
Garlic (minced)
Lemon pepper seasoning
Salt (to taste)
Black pepper (to taste)
Optional garnish: fresh parsley or lemon slices
Directions
Season the chicken breasts with lemon pepper seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.
In the same skillet, add a little more oil if needed. Sauté garlic for 30 seconds until fragrant.
Add the asparagus and cook for 3–5 minutes until tender-crisp, stirring occasionally.
Return the chicken to the skillet. Drizzle with lemon juice and sprinkle with lemon zest.
Cook for an additional 1–2 minutes to heat through and let the flavors combine.
Garnish with fresh parsley or lemon slices if desired. Serve hot.
Servings and timing
This recipe serves 4 people and takes approximately 25 minutes total — 10 minutes to prep and 15 minutes to cook.
Variations
Creamy Version: Add a splash of heavy cream or a spoonful of Greek yogurt for a creamy lemon sauce.
Spicy Kick: Sprinkle red pepper flakes or add a dash of hot sauce for extra heat.
Grilled Option: Grill the chicken and asparagus instead of pan-searing for a smoky flavor.
Add Parmesan: Finish with a sprinkle of grated Parmesan cheese for a savory boost.
Sheet Pan Style: Bake everything on a sheet pan at 400°F (200°C) for about 20–25 minutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Asparagus may soften slightly upon reheating but will still taste great.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay juicy—just adjust cooking time as needed.
Is lemon pepper seasoning spicy?
No, it’s tangy and peppery but not spicy. You can add chili flakes if you want heat.
How do I keep the asparagus crisp?
Cook it quickly over medium-high heat and avoid overcooking to maintain a tender-crisp texture.
Can I prep this meal ahead?
Yes, you can cook the chicken and asparagus in advance and reheat when ready to serve.
What sides go well with this dish?
Rice, quinoa, mashed potatoes, or a side salad pair nicely.
Can I make this dish in the oven?
Yes, bake everything together on a sheet pan at 400°F for about 20–25 minutes.
Is this recipe gluten-free?
Yes, as long as your lemon pepper seasoning is gluten-free.
What’s the best way to zest a lemon?
Use a microplane or fine grater, avoiding the bitter white pith beneath the yellow skin.
Can I add other vegetables?
Absolutely. Try adding bell peppers, zucchini, or cherry tomatoes for more variety.
How do I know when the chicken is done?
Use a meat thermometer—chicken is done at an internal temperature of 165°F (74°C).
Conclusion
Lemon pepper chicken and asparagus is a quick, nutritious, and delicious meal that’s bursting with fresh, citrusy flavor. It’s easy to make, perfect for weeknights, and versatile enough to suit many tastes. With simple ingredients and a bright finish, this one-pan dish is sure to become a regular in your kitchen.
Lemon pepper chicken and asparagus is a bright, one-pan dish featuring juicy chicken breasts and crisp asparagus flavored with lemon juice, zest, and classic lemon pepper seasoning. It’s quick, healthy, and full of zesty flavor.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Main Course
Method:Stovetop
Cuisine:American
Ingredients
4 boneless, skinless chicken breasts (sliced or pounded thin)
1 lb fresh asparagus, trimmed
2 tbsp olive oil (divided)
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
2 garlic cloves, minced
2 tsp lemon pepper seasoning
Salt, to taste
Black pepper, to taste
Optional garnish: Fresh parsley or lemon slices
Instructions
Season chicken breasts with lemon pepper seasoning, salt, and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
Add remaining olive oil to the skillet if needed. Sauté garlic for 30 seconds until fragrant.
Add asparagus and cook for 3–5 minutes, stirring occasionally, until tender-crisp.
Return chicken to skillet. Drizzle with lemon juice and sprinkle lemon zest over the top.
Cook for another 1–2 minutes to blend flavors and heat through.
Garnish with fresh parsley or lemon slices, and serve hot.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C).Don’t overcook asparagus—keep it bright and slightly crisp.Add red pepper flakes for heat or Parmesan cheese for richness.This dish is naturally gluten-free; check your seasoning label to confirm.Double the recipe for easy meal prep lunches.
