Creamy Lemon Chicken and Asparagus

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• Juice and zest of 1 lemon
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes per side, or until golden and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the asparagus and sauté for about 3-4 minutes until tender but still crisp. Add the minced garlic and cook for an additional minute.
3. Pour in the chicken broth and bring to a simmer. Add the heavy cream, lemon juice, lemon zest, thyme, and Parmesan cheese. Stir well and allow the sauce to thicken for about 3-5 minutes.
4. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through.
5. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings

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