Lemon Cream Chicken with Asparagus and Basil

Lemon Cream Chicken with Asparagus and Basil

Name: Lemon Cream Chicken with Asparagus and Basil
Total time: 40 min
Ingredients: 1/2 lemon, zested and juiced; 3 garlic cloves, minced; 1/2 teaspoon red pepper flakes, or to taste; 120 ml chicken broth; 680 grams boneless, skinless chicken breasts (about 2 large breasts); Salt and pepper, to taste; 30 ml olive oil; 85 grams diced shallots; 450 grams asparagus, cut into 7.5 cm pieces, discarding any tough ends; 15 ml minced fresh basil; 30 grams unsalted butter; 80 ml heavy cream; Fresh basil and lemon slices for optional garnish

Indulge in this delightful one-pan lemon cream chicken with tender asparagus and a hint of basil. Perfectly paired with creamy mashed potatoes or light mashed cauliflower. The subtle kick of red pepper flakes adds a tantalizing touch to the luscious cream sauce.

40 min

easy

551kcal

calories

31g

carbohydrates

175mg

cholesterol

24g

fat

fiber

59g

protein

saturated fat

344mg

sodium

12g

sugar

unsaturated fat

Dinner Entree American

Ingredients

1/2 lemon, zested and juiced

3 garlic cloves, minced

1/2 teaspoon red pepper flakes, or to taste

120 ml chicken broth

680 grams boneless, skinless chicken breasts (about 2 large breasts)

Salt and pepper, to taste

30 ml olive oil

85 grams diced shallots

450 grams asparagus, cut into 7.5 cm pieces, discarding any tough ends

15 ml minced fresh basil

30 grams unsalted butter

80 ml heavy cream

Fresh basil and lemon slices for optional garnish

Directions

Step 1

In a small bowl, combine lemon zest and juice, minced garlic, red pepper flakes, and chicken broth. Set aside.

Step 2

Carefully slice each chicken breast in half horizontally to create 4 cutlets. Pat dry with paper towels and lightly season with salt and pepper.

Step 3

Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and brown for 3 to 5 minutes per side. The chicken will not be fully cooked. Transfer to a plate and keep warm.

Step 4

In the same skillet, add shallots and cook until softened, about 2 minutes. Add the chicken broth mixture and bring to a boil.

Step 5

Return the chicken to the skillet with any accumulated juices. Add the asparagus pieces around the chicken and sprinkle on the minced basil. Bring to a boil, cover, and reduce heat to simmer until the asparagus is tender and the chicken is no longer pink at the center and juices run clear, about 10 to 15 minutes.

Step 6

Remove the cover and increase the heat to medium. Melt the butter, one tablespoon at a time, stirring continuously, allowing the sauce to thicken slightly. Remove from heat and stir in the cream. Serve in a dish and garnish with additional fresh basil and lemon slices.