ONE PAN CREAMY LEMON CHICKEN AND ASPARAGUS
One Pan Creamy Lemon Chicken and Asparagus is a soul warming meal you'll want make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and the asparagus so delicious, you'll be hard-pressed to have any leftovers.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Rub 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 brown 2-3 minutes on each side. Transfer to a plate and set aside.
- 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 minutes. Stir in salt and pepper to taste (I used about 1/4 teaspoon salt and a pinch of cracked black pepper) and juice of 1/2 lemon (about 1 tablespoon). Thinly slice remaining half of the lemon and set aside.
- Add chicken back to the pan, making sure to scoot it all to one side, and add asparagus to the other portion of the pan. Season asparagus with salt and pepper to taste and place lemon slices between the spears.
- Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Spoon cream sauce over the chicken and asparagus and serve.
Nutrition Facts : Calories 469 kcal, Carbohydrate 18 g, Protein 52 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 187 mg, Sodium 508 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
ONE PAN GARLIC HERB CHICKEN AND ASPARAGUS RECIPE
Provided by dlkeat
Number Of Ingredients 11
Steps:
- 1. Season chicken with salt and pepper on both sides. Melt 2 TBSPs butter in a large pan/skillet over medium-high heat Stir in garlic and herbs and cook another minute or so until the garlic is fragrant. 2. Reduce heat to medium, add chicken to pan, and cook for 5- minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely, cooked by this point.) 3. Scoot the chicken over the sides and add remaining 1 TBSP butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through. 4. Serve immediately garnished with freshly cracked black pepper, and fresh herbs if desired.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
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