Creamy Lemon Chicken and Asparagus
Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Juice and zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the Chicken:
    • Season the chicken breasts with salt and pepper.
    • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and fully cooked.
    • Remove the chicken from the skillet and set aside.
  2. Prepare the Sauce:
    • In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
    • Pour in the chicken broth and heavy cream, stirring to combine, and bring the mixture to a simmer.
  3. Add Flavor:
    • Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning.
    • Continue cooking until the sauce thickens and becomes creamy, about 3-4 minutes.
  4. Cook the Asparagus:
    • Add the asparagus to the skillet and cook for 3-4 minutes until tender, but still crisp.
  5. Finish the Dish:
    • Return the chicken to the skillet and cook for an additional 2-3 minutes, spooning the creamy lemon sauce over the chicken and asparagus.
  6. Serve:
    • Garnish with fresh chopped parsley and serve hot.

Enjoy the light, zesty flavors of this delicious Creamy Lemon Chicken and Asparagus dish!