Lemon Dill Creamy Chicken with Asparagus
Creamy, bright, herby, and lemony, this recipe screams SPRING! Lemon Dill Creamy Chicken and Asparagus is an easy one-pan recipe. It has seared chicken in a light and creamy sauce delicately flavored with garlic, lemon and fresh dill. Then it's loaded with fresh and bright Spring asparagus. #springrecipes #dinner #easydinner #healthydinner #lemon #asparagus #chicken #glutenfree #easyrecipes
Ingredients
- 16 oz Chicken Breast, Skinless and Boneless two 8oz or four thin sliced 4oz
- 3 teaspoon Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Fresh Ground Pepper
- 1 cup Chicken Broth
- 1 Lemon
- ¼ cup Half & Half or Milk
- 2 tablespoon Cornstarch
- 3 tablespoon Fresh Dill, Chopped
- 1 bunch Asparagus
- 1 tablespoon Butter
Instructions
Prep Ahead
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Cut the tough ends off the asparagus and save for making stock in the future. Slice the Asparagus into ¾ inch slices on a bias.
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Mince the garlic clove. Finely chop the fresh dill.
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If your chicken breasts are not already sliced thin, take two chicken breasts and slice them from the side to create 4 thin pieces. (see blog post for image references)
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If you are prepping a day or more ahead, store each prepped ingredient separately in the fridge.
Cook your Lemon Dill Chicken & Asparagus
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To a small mixing bowl, add the half & half (or milk) 2 tablespoon cornstarch, then mix with a fork until dissolved and smooth. Set aside for now.
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Get a large skillet and preheat on high heat. While preheating, season the chicken breast slices with salt and pepper.
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Add 2 teaspoon Extra Virgin Olive Oil to coat the bottom of the hot skillet and then add the chicken. Cook for 5-6 minutes and then flip each piece over to cook on the other side for another 4-5 minutes. Remove from the pan and set aside on a plate.
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Add another teaspoon of olive oil to the pan and then add the Asparagus and minced garlic. Turn the heat down to medium low and cook for 2-3 minutes until the Asparagus slices are bright green, but still pretty crisp/firm. Be sure to stir so the garlic doesn't burn and be careful not to let the asparagus overcook.
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To the veggies in the skillet, add the juice from HALF the lemon, the zest, and 1 cup of chicken broth. Then add the Milk and Cornstarch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn't clump.
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Stir in the dill and butter, then add back the chicken and coat with the sauce. Serve and enjoy!
Recipe Notes
- Can I use chicken thighs in this Creamy Chicken Asparagus recipe?
You can use chicken thighs in this Chicken Stroganoff and I recommend sticking with boneless skinless thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts. - Can I add cheese to the Cream sauce in this recipe? If you want to make this Creamy Chicken and Asparagus even more decadent, you can add in melted cream cheese or shredded cheddar or grated parmesan cheese.
- What can I serve with this Creamy Chicken and Asparagus? This Creamy Dill Chicken and Asparagus is great on its own, but you can also serve it over rice, orzo, quinoa, or any pasta.