Creamy Lemon Chicken Asparagus Recipes

CREAMY LEMON CHICKEN ASPARAGUS PASTA

Steps:

• Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
• Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
• Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
• To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
• Add the asparagus to the sauce and allow to cook for 5 minutes.
• Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
• Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.

ONE PAN CREAMY LEMON CHICKEN AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees. Rub chicken all over with oil, season with salt and pepper to taste and dried herbs. Add 2 tablespoons butter to a large skillet over medium heat, once melted stir in honey. Place chicken in the pan and brown 2-3 minutes on each side. Transfer to a plate and set aside.
• Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant. Stir in broth and cream. Bring liquid to a boil and simmer for 5 minutes. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon). Thinly slice remaining half of the lemon and set aside.
• Add chicken back to the pan, making sure to scoot it all to one side, and add asparagus to the other portion of the pan. Season asparagus with salt and pepper to taste and place lemon slices between the spears.
• Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Spoon cream sauce over the chicken and asparagus and serve.

EASY CREAMY LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
• Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

ONE SKILLET CREAMY LEMON CHICKEN WITH ASPARAGUS

Steps:

• Heat olive oil in a large skillet over medium heat.
• Season chicken with salt, pepper, and Italian seasoning and add to skillet.
• Cook chicken for about 6 minutes per side, or until no longer pink.
• Remove from skillet and set aside.
• Add butter to the skillet and melt over medium heat.
• Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
• In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
• Add the prepared sauce to the skillet and bring to a boil.
• Place prepared chicken back in the skillet and lower heat to a simmer.
• Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
• Remove skillet from heat.
• Spoon sauce over chicken breasts and top with lemon slices.
• Garnish with parsley and cheese.
• Serve.

ASPARAGUS AND LEMON CHICKEN WITH RICE

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

CREAMY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Grease a 9x13 baking dish.
• Spread wild rice on the bottom of the dish.
• In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
• Top the rice with the chicken and asparagus and 1 cup of cheese.
• Combine the soups, miracle whip, eggs, lemon juice, whisk together.
• Spread soup mixture on top.
• Then top with remaining cheese and then crushed croutons.
• Finally, spoon melted butter over croutons.
• Bake at 350 degrees for 45 minutes to an hour.