One-Pan Lemon Butter Chicken with Asparagus

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4 from 84 votes

One-Pan Lemon Butter Chicken with Asparagus

40 minutes
Calories 710kcal


  • 1 pound boneless skinless chicken breasts (2 large)
  • 1/4 cup white flour
  • 4 tablespoons unsalted butter (2 large)
  • 1 tablespoon garlic (2 large)
  • 1/3 cup lemon juice (2 large)
  • 1/4 cup honey (2 large)
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons parsley (2 large)
  • cracked black pepper
  • 1 bunch asparagus (2 large)
  • 1 lemon (sliced)


  • Honey lemon butter sauce 1.
  • In a medium skillet, melt 3 tablespoons butter over medium-high heat, then add in the garlic and stir until fragrant.
  • Add lemon juice, soy sauce, honey (if using), and fresh minced parsley.
  • Simmer on medium-low for 3-5 minutes until the sauce has slightly reduced.
  • Adjust seasoning with fresh cracked pepper.
  • Transfer to a bowl and set aside.
  • The chicken 1.
  • Cut chicken breasts in half horizontally; pound each piece to flatten regularly, if necessary.
  • Place the coconut flour and a good pinch of salt in a shallow dish and gently dredge chicken breast in the dish to coat.
  • 2.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat; add chicken and saute for 3-5 minutes on each side, until golden.
  • When the chicken is nicely colored and cooked through, remove from the skillet and transfer to a plate.
  • The veggies 1.
  • Lay lemon slices on the bottom of the same skillet and cook for a few minutes on each side, so that they caramelize a bit.
  • Press them to scrape the browned bits left in the pan from the chicken and butter.
  • Remove the lemon slices from the pan and set aside.
  • 2.
  • Add the asparagus to the same pan, with a dollop of butter.
  • Saute for a few minutes until bright green and tender crisp.
  • Drizzle with a bot of honey lemon butter sauce to coat.
  • 3.
  • Finally, bring back chicken in the skillet and layer over the asparagus and top with lemon slices.
  • Adjust seasoning and serve directly from the skillet, with a good drizzle of the honey lemon butter sauce.
  • Enjoy!
  • Note: Feel free to substitute wheat flour by coconut flour to coat chicken for a gluten-free, lower carb version.


Calories: 710kcal

Originally posted 2019-02-20 18:37:21.

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