Lemon chicken and asparagus? It’s bright, fresh, healthy, and ready on your table in 20 minutes. Easiest meal of all time, right here, right now.
Friends. today is a throwback Monday.
Last week I stumbled across an old recipe (well, it’s only about a year old, but things get old fast in the inter web world – okay, fine, especially in my hungry food world) and I decided to make it again because I felt like it might be time to bring this 5 Ingredient Lemon Chicken Wonder to the front of the blog again.
I snapped a few new pictures, made a few recipe updates based on comments and reviews, and experienced a fresh love for its short ingredient list — which is perfect for all the good people of the world who have better things to do during the month of June than lose themselves in a grocery store.
Like me. Because HELLO SUN! There is life on this planet after all.
Shall we count the short, sweet ingredients for this Lemon Chicken together?
And a little bit of butter, and a little bit of salt, but you already have those things I bet, so I’m counting those as freebies.
I’m leaving the full “older” post text and photos from last year, so, sure, you can read that if you want, or you can just skip right on down to the recipe where I’ve made a few updates to improve the recipe, most definitely including that luscious honey lemon butter drizzle that you’ll see smothering the chicken and lemons like pure liquid gold in three, two, one…
It’s no secret that I love really simple recipes *cheers and applause* and one of my favorite things is making a recipe that doesn’t require a massive trip to the grocery store for 80 million ingredients.
Or should I say massive multiple trips to the grocery store – because without fail, I will go for asparagus and lemons and come back with peanut butter, oatmeal, almond milk, spinach, a few Amy’s frozen dinners, chocolate chips, bananas, and yogurt, and I’m putting the groceries away and it’s so great to have all these yummy foods in my house and what will I make with the chocolate chips and mmmmm smoothie possibilities and OMG I did not get the lemons and asparagus. WHAT and WHY. This is my life.
The sad thing about all this is that I even use a list. I know, I know. Shameful and majorly S-A-D.
It’s proof that even an app can’t save my brain from the food distraction known as Grocery Shopping. Currently we’re using a grocery list app that is really awesome and syncs between our phones, so that I can get put all my important food stuff on the list (hello Nutella), and then I can notice that light bulbs, toothpaste, and contact solution have been added to the list by the one among us who does not think about food-type groceries, and so now I’m at the grocery store distracted and not buying the needed ingredients for my recipes, but checking out with a cart full of random household things. Perf.
But the fact that the practicals of life have been added to the grocery list app is a major step in the direction of normal, because the norm for our household practicals is that I see a huge package arrive at the front door and rip into it with surprise-online-order-loving anticipation only to find a box of laundry detergent and a lint roller. !? Amazon + Amazon loving husband makes me feel like I live in the future. Or in weird people land.
So this recipe technically has more than 5 ingredients, but the only ones you need to pay attention to are lemons, asparagus, and a lemon pepper seasoning because let me guess –> you probably already have chicken, butter, flour, and salt, you well-stocked pantry person, you.
This is so beautifully and awesomely easy. Coat the chicken, saute everything to golden brown perfection, serve. I’m serious THAT’S ALL. Put a little piece of whole wheat bread, brown rice, or quinoa on that plate and dig the heck into that fresh, bright, healthy dinner.
Yummy-roo. For you.
PS. I bought this bag of beautiful, skinny, tender asparagus at the jumbo-America store that I equally despise and love: Costco. Which would mean that the bag is HUGE and therefore I will be making 5 Ingredient Lemon Chicken and Asparagus at least 80 more times before the week is through.
And it also means you’re going to tell me how I should use the leftover asparagus that’s not used up by all that lemon chicken business. Any favorites? Grilled, roasted, stir fried, soup-ed? Gimme whatcha got, friends!
- 1 lb. boneless skinless chicken breasts
- ¼ cup flour
- ½ teaspoon salt, pepper to taste
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1-2 cups chopped asparagus
- 2 lemons, sliced
- 2 tablespoons honey + 2 tablespoons butter (optional)
- parsley for topping (optional)
- Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
- Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
- Assembly: Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top.
For the honey butter sauce, I just melted additional butter and honey in the hot pan after caramelizing the lemons and poured it over the chicken. This mixture definitely picked up some of the residual lemon flavor from the pan, so if that isn't your thing, be sure to melt the butter and honey in a separate pan.