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:
- 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.
- 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.
- 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.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through.
- 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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