A bright and creamy one-pan meal that’s perfect for spring—lemon chicken and asparagus simmered in a light, velvety sauce that tastes like Alfredo with a citrus twist. Dinner’s on the table in under 30 minutes!

Ingredients:​

• 4 (5–6 oz) boneless, skinless chicken breasts
• ¾ tsp salt, divided
• ¾ tsp black pepper, divided
• 1 tbsp olive oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 lemon (½ juiced, ½ sliced into wedges)
• ¾ cup whipping cream
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp Italian seasoning

Directions:​

1. Prep chicken: Pound each chicken breast to ¾-inch thickness. Season with ½ tsp salt and ½ tsp pepper.
2. Sear: Heat olive oil in a large skillet over medium-high. Cook chicken until golden and internal temp reaches 165°F (74°C) — about 8–10 minutes total. Remove and set aside.
3. Cook veggies: In the same pan, sauté asparagus for 2–3 minutes until crisp-tender. Remove and set aside.
4. Make sauce: Add lemon juice, cream, Parmesan, garlic, and Italian seasoning to the skillet. Simmer, scraping up browned bits for flavor, about 2 minutes. Season with remaining salt and pepper.
5. Combine: Return chicken and asparagus to the pan, toss in the lemon cream sauce, and simmer 1 minute until heated through.
6. Serve: Plate with lemon wedges and extra Parmesan if desired.

Thanks to Allrecipes for this quick, fresh dinner favorite! Tried your own twist on lemon chicken? Share it in Cooking & Recipes forum!