5 Ingredient Lemon Chicken With Asparagus Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
• Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
• Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
• Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
• Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.

Steps:

• Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender. , Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
• While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
• Chop chicken and add on top of spaghetti. Season with salt and pepper.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Steps:

• Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
• Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
• Assembly: Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top.