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One Pan Creamy Lemon Chicken and Asparagus

So good you can bet there won't be any leftovers.
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Course: Dinner, Entree, Main Course
Keyword: asparagus, asparagus recipe, dinner recipe, Easy Recipe, lemon chicken, lemon chicken and asparagus, one pan recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 4 Eva All Natural Chicken Breasts
  • 1 tbsp Olive Oil
  • 2 tsp Italian Herb Blend If you prefer to make your own you can use ¼ teaspoon dried thyme, ¼ teaspoon dried parsley, ¼ teaspoon dried basil, ¼ teaspoon dried oregano
  • 4 tbsp Butter Divided
  • 2 tbsp Honey
  • 1 lb Asparagus Ends Trimmed
  • 1 Lemon Divided
  • 3 tsp Minced Garlic
  • 1 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • Salt and Pepper To Taste


  • Coat 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 cook 5-7 minutes on each side until cooked through. Transfer to a plate and cover to keep warm.
  • Add asparagus to the pan, cook for 5-7 minutes, turning the asparagus every couple of minutes until fork tender. Transfer to the plate with the chicken, cover to keep warm. 
  • 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 5-10 minutes until thickened enough to coat the back of a spoon.
  • Stir in salt and pepper to taste and juice of half a lemon.
  • Add chicken and asparagus back to the pan, cook 1-2 minutes until hot throughout. Spoon pan sauce over the chicken and asparagus and serve while hot.