About this recipe
Lemon and garlic are enough here. No breading, no cream, just a quick pan sauce and asparagus in the same skillet.
Pound the thicker ends of the breasts so they cook evenly. Uneven pieces dry out before the center is done.
Pull the chicken when it hits 165°F and finish the lemon sauce in the pan juices.
PREP
Step 1
Pat chicken dry. Season both sides with salt, pepper, and oregano. Zest and juice the lemon.
SEAR
Step 2
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken and cook until golden and cooked through, about 5 to 6 minutes per side. Transfer to a plate.
Step 3
Add remaining oil and asparagus. Cook, tossing, until bright green and tender-crisp, 4 to 5 minutes. Season lightly with salt.
Step 4
Lower heat to medium. Add garlic and cook 30 seconds until fragrant.
Step 5
Stir in lemon zest, lemon juice, and 2 tablespoons water. Scrape up browned bits. Nestle chicken back in for 1 minute to warm through.
SERVE
Step 6
Plate chicken with asparagus and spoon the pan sauce over the top. Serve immediately.
Tips
If breasts are thick, butterfly or pound to even thickness before seasoning.
Snap woody asparagus ends; they will not soften in this short cook.
Equipment
Large skillet · Tongs · Microplane or zester
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