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Chicken Asparagus Skillet - A Fresh, Flavorful One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning or dried thyme
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • Zest of 1 lemon
  • 2–3 tablespoons fresh lemon juice (about half a lemon)
  • 1/3 cup low-sodium chicken broth (or dry white wine)
  • 2 tablespoons grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the asparagus. Snap off the woody ends where they naturally break. Cut the spears into 2-inch pieces and pat them dry. Dry asparagus browns better and avoids steaming.
  2. Season the chicken. In a bowl, toss the chicken with salt, pepper, Italian seasoning, and smoked paprika if using. Keep it simple—this base seasoning lays the groundwork for the sauce.
  3. Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate and keep warm.
  4. Sauté the asparagus. Add the remaining 1 tablespoon olive oil to the skillet. Toss in the asparagus and a pinch of salt. Cook 3–4 minutes, stirring occasionally, until crisp-tender and lightly charred.
  5. Add the aromatics. Reduce heat to medium. Push the asparagus to the edges and add the butter to the center. When it melts, add the minced garlic and red pepper flakes. Cook 30–45 seconds, just until fragrant.
  6. Deglaze and build the sauce. Pour in the chicken broth (or wine), scraping up any browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly. Stir in lemon zest and 2 tablespoons lemon juice.
  7. Bring it together. Return the chicken and any juices to the skillet. Toss everything to coat. Taste and adjust with more salt, pepper, or lemon juice as needed.
  8. Finish and serve. Turn off the heat. Sprinkle with Parmesan if you like and shower with fresh parsley. Serve hot over rice, quinoa, mashed potatoes, or buttered noodles. Add extra lemon wedges on the side for brightness.