Name: Lemon Spring Chicken and Asparagus Skillet Meal Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 to 1.5 pounds chicken breasts, sliced into thin cutlets; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1 tbsp butter; 3 cloves garlic, minced; 1/3 of an onion, diced; 1 bunch of asparagus, diced and woody ends removed; 1 cup frozen peas; 1/2 cup dry white wine; 1/2 cup heavy cream; 3/4 cup whole milk; Juice of 1 lemon; Parmesan, for serving

Introduction

This Lemon Spring Chicken and Asparagus Skillet is a fresh and flavorful one-pan meal perfect for a quick weeknight dinner. Tender chicken cutlets are cooked with bright lemon juice, crisp asparagus, and a creamy sauce that melts into every bite. It’s a simple dish that tastes like spring on a plate.

A white plate with a thin blue rim holds a dish featuring three main layers: the bottom layer is grilled chicken pieces with a golden-brown crust, the middle layer includes bright green peas and charred asparagus spears scattered over the chicken, and the top layer is a creamy beige sauce drizzled generously, coating the ingredients. On the right side of the plate are two thin slices of yellow lemon adding a fresh contrast. A woman’s hand is using a fork and knife to cut into the chicken, with the fork placed above and the knife slicing horizontally. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1.5 pounds chicken breasts, sliced into thin cutlets

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

1 tablespoon butter

3 cloves garlic, minced

1/3 of an onion, diced

1 bunch of asparagus, diced and woody ends removed

1 cup frozen peas

1/2 cup dry white wine

1/2 cup heavy cream

3/4 cup whole milk

Juice of 1 lemon

Parmesan, for serving

Instructions

Step 1: In a small bowl, mix together the olive oil, sea salt, black pepper, garlic powder, and Italian seasoning. Cut the chicken breasts into thin cutlets, then brush each piece with the seasoning mixture to coat evenly.

Step 2: Heat a large skillet over medium heat. Add a splash of olive oil, then cook the chicken cutlets for 4 to 6 minutes per side until nicely browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, stir in butter, minced garlic, diced onion, asparagus, and frozen peas. Season with additional salt and pepper to taste. Cook for about 2 minutes until the vegetables begin to soften.

Step 4: Pour in the dry white wine and use a spoon to scrape up any browned bits from the bottom of the pan. Cook for another 2 minutes to reduce the wine slightly.

Step 5: Stir in the heavy cream, whole milk, and half of the lemon juice. Bring the mixture to a gentle simmer.

Step 6: Add the chicken cutlets back to the skillet and simmer for 5 to 10 minutes, stirring occasionally to prevent sticking and allow the sauce to thicken.

Step 7: Remove the skillet from heat, then stir in the remaining lemon juice. Serve the chicken and asparagus skillet topped with freshly grated Parmesan and extra lemon wedges if desired. Enjoy!

Tips & Variations

For a dairy-free option, substitute coconut cream for the heavy cream and use a plant-based milk instead of whole milk.

If you prefer a thicker sauce, let it simmer a bit longer before adding the chicken back in, or add a teaspoon of cornstarch mixed with cold water.

Add a handful of fresh herbs like thyme or parsley at the end for a fresh aroma.

Swap out the asparagus and peas for other spring vegetables such as snap peas or spinach for variety.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless and skinless chicken thighs work well in this recipe. They stay juicy and tender but may require slightly longer cooking time compared to cutlets.

What can I substitute for white wine?

If you prefer not to use white wine, you can substitute chicken broth or a mix of broth and a splash of lemon juice to keep the bright flavor without the alcohol.