Lemon Herb Pan-Seared Chicken with Roasted Asparagus
Imagine perfectly golden-brown chicken breasts, their skin kissed with a crispy texture, nestled beside vibrant green asparagus spears. This dish is a symphony of fresh flavors, where the zesty brightness of lemon dances with fragrant herbs like thyme and rosemary, all brought together by a luscious pan sauce. The aroma alone will transport you to a sun-drenched Mediterranean kitchen, promising a meal that is both comforting and elegantly simple. Each bite offers a tender, juicy interior, a testament to precise cooking, making this a truly memorable and crave-worthy weeknight delight.
Ingredients
- •2 boneless, skin-on chicken breasts
- •1 tablespoon olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 bunch asparagus, trimmed
- •1 tablespoon unsalted butter
- •1/2 cup chicken broth
- •2 tablespoons fresh lemon juice
- •1 teaspoon chopped fresh thyme
- •1/2 teaspoon chopped fresh rosemary
- •Optional: 1 tablespoon chopped fresh parsley for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place chicken breasts skin-side down in the skillet. Sear for 6-8 minutes until the skin is deeply golden brown and crispy.
- 3
Flip chicken breasts, reduce heat to medium, and add asparagus to the skillet around the chicken. Transfer the skillet to a preheated oven at 400°F (200°C).
- 4
Roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender-crisp. Remove chicken and asparagus from the skillet and set aside on a plate to rest, tented loosely with foil.
- 5
Return the skillet to the stovetop over medium heat. Add butter to the pan drippings and melt. Pour in chicken broth, lemon juice, fresh thyme, and fresh rosemary. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 6
Simmer the sauce for 3-5 minutes, or until it has slightly reduced and thickened. Taste and adjust seasoning if needed.
- 7
Slice the rested chicken breasts and arrange them with the roasted asparagus. Drizzle generously with the lemon-herb pan sauce. Garnish with fresh parsley if desired, and serve immediately.
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