Everyone needs a quick and delicious chicken recipe and this one-pot creamy lemon and herb chicken with asparagus is mine. Chicken thighs get a quick sear along with some asparagus, then topped with a creamy lemon-herb sauce. The whole thing will be on the table in 30 minutes then serve with some crusty bread to sop up any leftover sauce.
Equipment
Here’s everything you need to make this one-pot creamy lemon and herb chicken at home:
- 10″ skillet, preferably cast iron
- tongs
- cheese grater
- chef’s knife
- cutting board
Get the full instructions and ingredients list below!
Cooking Tips
- Trust the sear. By that I mean, stop flipping and let the chicken cook mostly on one side to get a nice sear before flipping. This will go a long way in building flavour for our sauce.
- Choose a seasonal veg. At the time of writing, asparagus season is in full-swing. But if you happen to be making this at a different time of year, feel free to reach for something more seasonal. In the summer try zucchini, broccoli in the fall, or mushrooms in the winter.
- Crusty bread is not optional! I guess it is, but I highly, highly recommend it. Bonus points if you reach for something locally made with high-quality ingredients. You won’t regret it!
Creamy Lemon + Herb Chicken with Asparagus
2-4
servings30
minutesIngredients
6 boneless, skinless chicken thighs
2 tsp Italian seasoning
400g asparagus
1 tbsp butter
2 garlic cloves, sliced
1/2 cup heavy whipping cream
1/4 cup parmesan
2 tbsp roughly chipped fresh herbs, like tarragon or basil
1/2 lemon
olive oil
cracked black pepper
salt (I'm using Diamond Crystal Kosher)
Directions
Transfer 6 boneless, skinless chicken thighs to a plate and pat dry with a paper towel. Season with 2 tsp salt and 2 tsp Italian seasoning. Set aside.
Trim the woody ends on 400g asparagus. Do this by flexing the stalks at the bottom, where it naturally breaks is where the woody part ends and the tender stalk begins. Slice 2 garlic cloves and grate enough parmesan to fill 1/4 cup, if you haven't already. Finally, juice half a lemon, yielding about 2 tbsp total. The sauce will come together quickly so you'll want to have all the ingredients prepped in advance.
Heat 2 tbsp olive oil in a large 10" skillet, preferably cast iron, on medium.
Just before the pan starts smoking, add seasoned chicken thighs, top-down, and cook on medium-high until a nice sear forms, about 5-8 minutes. Flip and finish cooking on the other side. You want an internal temperature of 155°F-165°F. Remove the chicken and let rest on a clean plate.
Add asparagus to the pan and deglaze with 1/4 cup water. Cook on medium until bright green and tender, about 5 minutes.
Transfer cooked asparagus to the plate with the chicken. Back in the pan add 1 tbsp butter and cook on medium until foaming. Add sliced garlic and cook until fragrant, about 1 minute. Turn heat to low and add 1/2 cup heavy whipping cream, 2 tbsp lemon juice, 1/4 cup parmesan and mix until slightly thickened. It should coat the back of a spoon. Season with cracked black pepper and a pinch of salt. Taste and adjust.
Add asparagus and chicken, along with any juices on the plate, back to the pan and top with 2 tbsp chopped fresh herbs. Serve with crusty bread and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked for you in the comment section below. It’s always nice to hear from you 🙂