Description
Honey Lemon Chicken Asparagus brings together zesty citrus and sweet honey for a quick weeknight dinner that feels like a restaurant-quality meal. Tender chicken and crisp asparagus combine with a tangy sauce that makes your taste buds dance, ready in just 30 minutes from start to finish.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts or thighs
Vegetables:
- 1 bunch asparagus, trimmed and halved
Seasonings and Sauces:
- ⅓ cup honey
- 2 tablespoons low-sodium soy sauce
- 4 garlic cloves, minced
- Salt and pepper, to taste
- Juice of 1 lemon (about 3 tablespoons)
- Lemon slices or zest
- 1 tablespoon olive oil
- 2 tablespoons butter
- Chopped parsley or green onions
- Sesame seeds
Instructions
- Season 4 chicken breasts with salt and pepper, ensuring each piece is evenly coated on both sides.
- Heat 1 tablespoon olive oil in a large skillet at 375°F (190°C) over medium-high heat for 2 minutes until shimmering.
- Carefully place seasoned chicken into hot skillet, cooking for 6-7 minutes on each side until internal temperature reaches 165°F (74°C).
- Transfer chicken to a clean plate, keeping warm while maintaining its crispy exterior.
- Reduce skillet heat to medium and add 2 tablespoons butter, allowing it to melt completely within 30 seconds.
- Mince 4 garlic cloves and sauté them in melted butter for 20-25 seconds until fragrant but not browned.
- Pour ⅓ cup honey, 2 tablespoons low-sodium soy sauce, and 3 tablespoons fresh lemon juice into the skillet.
- Whisk sauce ingredients together, simmering for 1-2 minutes until slightly thickened and glossy.
- Add 1 bunch trimmed asparagus to the sauce, tossing to coat and cooking for 3-4 minutes until crisp-tender.
- Return chicken to skillet, spooning sauce over each piece and allowing everything to warm together for 2 minutes.
- Plate the chicken and asparagus, drizzling remaining sauce on top and garnishing with fresh lemon zest, chopped parsley, and sesame seeds.
Notes
- Always use a meat thermometer to check chicken reaches 165°F for safe cooking.
- Let chicken rest for 5 minutes after cooking to keep meat juicy and prevent drying out.
- Cut asparagus into similar-sized pieces so they cook evenly and maintain crisp texture.
- For gluten-free version, swap soy sauce with tamari or coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 26 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg