Lemon Herb Chicken
& Asparagus Skillet
Tender cubed chicken breast seasoned with Italian herbs and sautéed alongside crisp asparagus, red onion, and garlic — finished with a bright splash of lemon juice and lemon zest that ties everything together. One pan, 20 minutes, and a complete dinner that tastes far more effortful than it is.
- 1 lb boneless, skinless chicken breast, cubed
- 1 bunch asparagus, trimmed & cut into thirds
- ½ cup red onion, sliced
- 3 cloves garlic, minced
- 2 tsp olive oil
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ cup low-sodium chicken broth
- — fresh parsley or lemon wedges, to garnish (optional)
-
1
Season the chicken
In a bowl, toss the cubed chicken with the basil, oregano, parsley, salt, and pepper until every piece is evenly coated.
-
2
Sauté the chicken
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until golden on the outside and cooked through to 165°F. Transfer to a plate and set aside.
-
3
Cook the vegetables
In the same skillet over medium-high heat, add the red onion and cook for 2 minutes until starting to soften. Add the garlic and asparagus and cook for 3–4 minutes, stirring occasionally, until the asparagus is bright green and just tender — don't overcook it. You want it to still have a slight bite.
-
4
Deglaze & combine
Pour the chicken broth into the skillet and scrape up any browned bits from the bottom — that's all flavor. Return the chicken to the pan and toss everything together. Cook for 1–2 minutes until heated through.
-
5
Finish with lemon & serve
Remove from heat and squeeze the lemon juice over the skillet. Add the lemon zest and toss to coat — the brightness of the lemon ties all the herb flavors together and makes the asparagus pop. Taste and adjust seasoning. Garnish with fresh parsley and lemon wedges if desired and serve immediately.
- Don't overcook the asparagus: Bright green and just tender with a slight bite is perfect — grey and mushy asparagus is one of the most common cooking mistakes. Pull it off the heat while it still looks vibrant.
- Lemon at the end: Adding lemon juice off the heat preserves its bright, fresh flavor — cooking lemon juice for too long makes it taste flat and slightly bitter.
- Deglaze the pan: Those browned bits stuck to the bottom of the skillet after cooking the chicken are packed with flavor — the chicken broth loosens them and incorporates all of that into the sauce.
- Swap the vegetable: This herb and lemon combination works equally well with broccoli, green beans, zucchini, or Brussels sprouts — use whatever is in season or needs eating up.
- Serve over cauliflower rice: The lemony pan juices are delicious spooned over cauliflower rice — it makes this a more substantial bowl with minimal extra effort.