Skillet Chicken and Asparagus Recipe

Pan-Seared Chicken and Asparagus with Citrus Caper Dressing is a delightful and straightforward meal, highlighting the vibrant tastes of the spring season. Succulent chicken fillets are expertly browned in a sizzling pan, and paired with fresh, tender asparagus stalks. The dish is further enhanced by a lively, zesty citrus caper dressing, which marries beautifully with the inherent flavors of the primary components. This appetizing and nourishing entree is not only a feast for the eyes but also brimming with vital nutrients, making it an ideal choice for those who prioritize both taste and health.

Recipe for Skillet Chicken and Asparagus with Lemon Caper Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
  • Salt and pepper, for seasoning
  • 1 tbsp extra virgin olive oil
  • 1 lb fresh asparagus, ends trimmed
  • 2 garlic cloves, finely chopped
  • 1/2 cup chicken stock
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp capers, rinsed and drained
  • 2 tbsp unsalted butter
  • Fresh parsley, finely chopped, for garnish

Instructions:

  1. Generously season the chicken breasts with salt and pepper on all sides.
  2. In a sizable skillet, warm the olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until they are golden brown and fully cooked. Transfer the cooked chicken to a plate and set aside.
  3. Using the same skillet, cook the asparagus for roughly 4-5 minutes, stirring occasionally until they reach a crisp-tender texture. Remove the asparagus from the skillet and place it alongside the chicken.
  4. Add the finely chopped garlic to the skillet, cooking for approximately 1 minute or until it becomes aromatic.
  5. Mix in the chicken stock and lemon juice, ensuring to loosen any browned bits from the bottom of the skillet. Allow the mixture to simmer and cook for about 2 minutes, or until the sauce has thickened slightly.
  6. Incorporate the capers and butter into the skillet, stirring continuously until the butter melts and blends seamlessly into the sauce.
  7. Reintroduce the chicken and asparagus to the skillet, drizzling the sauce over the ingredients. Cook for an additional 2 minutes, allowing everything to reheat evenly.
  8. Adorn the dish with finely chopped parsley and serve immediately.

Nutrition Facts (per serving):

  • Calories: 350 kcal
  • Protein: 35g
  • Fat: 17g
  • Saturated Fat: 5g
  • Cholesterol: 115mg
  • Sodium: 420mg
  • Potassium: 850mg
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 950 IU
  • Vitamin C: 23mg
  • Calcium: 60mg
  • Iron: 3.5mg