One-Pan Chicken and Asparagus
This One-Pan Chicken and Asparagus recipe is packed with lean protein and vibrant veggies, ready in just 25 minutes. It’s a healthy one-pan dinner idea perfect for busy weeknights.
Ingredients
- 1 1/2 pounds chicken breast (2 to 3 large chicken breasts)
- Kosher salt
- Black pepper
- 1 tablespoon homemade Italian seasoning (or quality store bought)
- 1 teaspoon sweet paprika
- 1/2 cup all-purpose flour, or more as needed
- Extra virgin olive oil
- 1 pound fresh asparagus, hard ends trimmed, cut on the diagonal into 2-inch pieces
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 lemon, juiced
- 1/2 cup homemade chicken broth (or low sodium store bought)
Instructions
- Prep the chicken: Slice each chicken breast into thinner cutlets by carefully cutting horizontally. You should end up with even pieces about 1/4 inch thick.
- Season the chicken: Generously sprinkle both sides with Italian seasoning, paprika, kosher salt, and pepper.
- Lightly flour: Dredge each cutlet in flour, shaking off any excess.
- Sauté the asparagus: Heat 2 tablespoons olive oil in a large skillet over medium-high. Add asparagus, season with salt and pepper, and cook for 3 to 5 minutes, tossing occasionally. Transfer to a plate.
- Cook the chicken: Add a drizzle of olive oil to the skillet. Sear chicken until golden on both sides, about 3 minutes per side.
- Make the sauce: Add garlic to the skillet, stirring for 30 seconds. Pour in wine, reducing by half, then add lemon juice and chicken broth.
- Simmer and finish: Reduce the heat to low, cover, and cook chicken in the sauce for about 7 to 8 minutes until it reaches 165°F. Add asparagus back to the skillet in the final two minutes to reheat. Serve immediately.