Lemon Spring Chicken and Asparagus Skillet Meal Recipe
This Lemon Spring Chicken and Asparagus Skillet Meal is a bright and creamy one-pan dish perfect for springtime dinners. Tender chicken cutlets are seasoned and pan-seared, then simmered in a luscious sauce made from white wine, cream, milk, lemon juice, and fresh spring vegetables like asparagus and peas. Finished with a generous sprinkle of Parmesan cheese, this easy skillet recipe combines fresh flavors and rich textures for a comforting yet fresh meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 1 to 1.5 pounds chicken breasts, sliced into thin cutlets
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Vegetables and Sauce
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/3 of an onion, diced
- 1 bunch of asparagus, diced and woody ends removed
- 1 cup frozen peas
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 3/4 cup whole milk
- Juice of 1 lemon
- Parmesan, for serving
Instructions
- Prepare the chicken: In a small bowl, combine the olive oil with sea salt, black pepper, garlic powder, and Italian seasoning to make a seasoning mixture. Slice the chicken breasts into thin cutlets and brush each piece evenly with the seasoning mixture to coat thoroughly.
- Cook the chicken: Heat a large skillet over medium heat and add a splash of olive oil. Place the chicken cutlets in the skillet and cook for 4-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté vegetables: In the same skillet, stir in butter, minced garlic, diced onion, diced asparagus, and frozen peas. Season the vegetables with salt and pepper to taste. Cook for approximately 2 minutes, stirring occasionally, to soften the vegetables.
- Deglaze with wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine cook down for about 2 minutes to reduce slightly.
- Make the creamy sauce: Stir in the heavy cream, whole milk, and half of the lemon juice. Bring the mixture to a gentle simmer.
- Simmer chicken in sauce: Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Let everything simmer together for 5 to 10 minutes, stirring occasionally to prevent sticking, until the sauce thickens slightly and the flavors meld.
- Finish and serve: Remove the skillet from heat and stir in the remaining lemon juice. Serve the chicken and vegetables hot, topped with freshly grated Parmesan cheese and extra lemon wedges for garnish.
Notes
- Use thin chicken cutlets for quick and even cooking.
- If dry white wine is unavailable, chicken broth can be used as a substitute though it will alter the final flavor slightly.
- Adjust seasoning with more salt, pepper, or lemon juice according to taste before serving.
- This dish pairs well with crusty bread or cooked pasta to soak up the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or reduced-fat milk but note the sauce will be less rich.
Keywords: lemon chicken, asparagus skillet, spring dinner, creamy chicken recipe, one-pan meal
