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Lemon Chicken with Asparagus


PREP TIME: 0min COOK TIME: 25min
Serves 4

PREP TIME: 0min COOK TIME: 25min
Serves 4

  • 230
  • 26g
  • 140mg
  • 8g
    Sat. Fat
  • 2g


cooking spray

1/2 lb. fresh asparagus


1/4 cup unsalted butter (4 tablespoons)

1 tbsp. Dijon mustard

3 tbsp. lemon juice and thin lemon slices to garnish

2 tbsp. half and half

Step 1

Preheat oven to 375°F. Spray a baking sheet with cooking spray. Place breasts on baking sheet, and bake 15 minutes, or until juices run clear and a thermometer inserted into the center of a breast reads 170°F.

tip TIP

TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (remember that 3 teaspoons= 1 tablespoon). To serve 6 people, use 6 breasts, 3/4 pound asparagus, 6 tablespoons unsalted butter, 2 tablespoons Dijon-style mustard, 1/4 tablespoons lemon juice, and 3 tablespoons half and half.

Step 2

Meanwhile, wash asparagus and trim about 2 inches off bottom of stem. In a large skillet, bring about 1/2 inch of water to a boil. Season the water with salt and add the asparagus. Cook the asparagus for about 3 minutes or until bright green and tender. Remove asparagus and water from skillet and reduce heat to low.

Step 3

Melt butter in skillet over low heat and add mustard, lemon juice and half and half while stirring with a whisk for about 2 minutes. Season with salt to taste.

Step 4

Place asparagus and a baked chicken breast on each plate, drizzle chicken with lemon-butter sauce and garnish with thin slices of lemon. Serve.

Lemon Chicken with Asparagus

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