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–+ servings

Summer Lemon Chicken & Asparagus

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings
Calories 466 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 4 medium chicken breasts cut into pieces about the size of your palm
  • 1 lb fresh asparagus
  • 3 large shallots diced
  • 3 large garlic cloves minced
  • 2 tbsp extra virgin olive oil
  • ¼ cup butter unsalted
  • ½ cup cooking white wine
  • salt and pepper
  • fresh herbs

Instructions
 

  • Salt and pepper both sides of the chicken breast pieces. In a cast iron skillet that has already been preheated on the stove for a couple of minutes, drizzle 1 tbsp of olive oil over the bottom of the skillet. Place the seasoned chicken over the oil and let each side cook until browned. Remove from skillet and place on a plate to rest. (The chicken won’t be fully cooked, it will finish in the oven after vegetables are prepared.)
  • Back in the skillet, add in the other tbsp of olive oil and the unsalted butter and the shallots. Let the shallots brown slightly and then add in the garlic. Sauté for another couple of minutes then pour the cooking white wine in to help deglaze the bottom of the skillet.
  • Add the chicken back into the skillet and then add the asparagus over the top and in between the chicken. Salt and pepper the asparagus and then place in a preheated 375° oven to bake for 20 minutes.
  • Remove from oven and squeeze a lemon over the top of the chicken and asparagus. Add more lemon wedges for garnish. Top with a fresh herb such as chives, parsley, or basil. Serve immediately.

Nutrition

Serving: 1servingCalories: 466kcalCarbohydrates: 8gProtein: 51gFat: 25gSaturated Fat: 10gTrans Fat: 1gCholesterol: 175mgSodium: 371mgPotassium: 1152mgFiber: 3gSugar: 4gVitamin A: 1281IUVitamin C: 11mgCalcium: 55mgIron: 4mg
Keyword 30 minute meal, chicken, fresh vegetables, lemon, summer dish
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