Name: One-Pan Lemon Pepper Chicken with Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1.5 pounds boneless skinless chicken breasts, pounded to even 1/2-inch thickness; 2 tablespoons lemon pepper seasoning; 1 teaspoon kosher salt, divided; 2 tablespoons olive oil, divided; 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces; 4 tablespoons unsalted butter, divided; 4 cloves garlic, minced; 1 lemon, zested and juiced (about 2 tablespoons juice); 1/4 teaspoon freshly ground black pepper; Fresh parsley, chopped, for garnish (optional)

Description

Boneless chicken breasts seasoned with zesty lemon pepper and pan-seared alongside tender asparagus in a simple butter-garlic sauce. The quick high-heat method locks in juices and creates a bright, fresh dish that feels gourmet. It excels for minimal cleanup and finishes in under 30 minutes.

Cultural Background

This dish draws from modern American one-pan skillet cooking popularized in the late 20th and early 21st centuries for busy weeknight meals. Lemon pepper seasoning emerged in the United States as a convenient blend combining citrus brightness with bold pepper, often inspired by Italian-American preparations of lemon and chicken. Pan-searing techniques for chicken and vegetables reflect broader Mediterranean influences emphasizing fresh, simple ingredients like garlic, butter, and asparagus, adapted into quick contemporary recipes.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.5 pounds boneless skinless chicken breasts, pounded to even 1/2-inch thickness
2 tablespoons lemon pepper seasoning
1 teaspoon kosher salt, divided
2 tablespoons olive oil, divided
1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 lemon, zested and juiced (about 2 tablespoons juice)
1/4 teaspoon freshly ground black pepper
Fresh parsley, chopped, for garnish (optional)

Instructions

Pat the chicken breasts dry with paper towels and season both sides evenly with the lemon pepper seasoning and 1/2 teaspoon salt. Let sit at room temperature for 5 minutes while prepping other ingredients.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer and sear without moving for 5-6 minutes until golden brown on the bottom. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F and juices run clear. Remove chicken to a plate and tent loosely with foil.
In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add the asparagus pieces and cook, stirring occasionally, for 3-4 minutes until bright green and just tender-crisp. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned.
Reduce heat to medium-low. Stir in the remaining 2 tablespoons butter, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and black pepper. Return the chicken to the skillet, nestling it among the asparagus. Spoon the sauce over the chicken and asparagus, and cook for 1-2 minutes more to heat through and coat everything evenly.
Remove from heat, garnish with chopped parsley if desired, and serve immediately directly from the pan.

Tips

- Pound chicken to even thickness for uniform cooking and to prevent drying out on the thinner ends.
- Avoid overcrowding the pan during searing to ensure proper browning and caramelization rather than steaming.
- For a dairy-free version, substitute olive oil for the butter in the sauce while keeping the flavor profile intact.

Nutrition

Calories: 380
Protein: 42g
Carbs: 6g
Fat: 20g