One Pan Lemon Chicken and Asparagus: Quick & Healthy Dinner Under 30 Minutes

One Pan Lemon Chicken and Asparagus takes just 25 minutes and delivers a light, flavorful dinner you’ll keep coming back to. It’s my go-to one pan recipe for busy weeknights–minimal effort, maximum flavor, and fewer dishes to wash (win!).

I discovered this quick cooking method when I was craving something fresh but didn’t have hours to spare in the kitchen. The beauty of this recipe is how it brings together juicy chicken, crisp-tender asparagus, and a creamy lemon sauce all in one skillet. Trust me, you’ll wonder why you ever did it the long way. Let’s break it down so you can make it tonight!

Why This One Pan Lemon Chicken and Asparagus Is a Game-Changer

• You only need one skillet for the entire recipe, so cleanup is a breeze.
• It’s super-fast compared to roasting in the oven, which can take 45 minutes or more.
• Asparagus cooks in just 2–3 minutes, keeping it crisp and vibrant.
• The creamy lemon sauce comes together in under 2 minutes, saving time without sacrificing flavor.
• Perfect for a balanced dinner with protein-packed chicken and veggies.

Equipment You’ll Need for This One Pan Lemon Chicken and Asparagus

The beauty of this recipe is you don’t need any fancy gadgets. Here’s what you’ll want to have ready:

• A very-large skillet: It needs to be big enough to hold the chicken and asparagus without overcrowding. If you don’t have one, a Dutch oven works too.
• Meat mallet: To pound the chicken for even cooking. No meat mallet? Use a rolling pin or the bottom of a heavy pan instead.
• Wooden spoon: This is great for scraping up all those flavorful browned bits that build up in the pan.

Pro tip: To prevent sticking, let your skillet heat up fully before adding the chicken. You’re aiming for that perfect golden-brown crust!

Simple Ingredients for One Pan Lemon Chicken and Asparagus

This recipe proves you don’t need a long list of ingredients for something amazing. Let’s look at the key players:

• Chicken breasts: Boneless and skinless for easy cooking. If you’re short on time, thin-sliced chicken cutlets cook even faster!
• Asparagus: Fresh is best, but frozen works in a pinch. Just cook frozen asparagus a bit longer to remove excess water.
• Lemon: Fresh lemon juice adds brightness to the dish. Don’t skip the lemon wedges for serving—they make the flavor pop.
• Whipping cream: Creates that rich, creamy sauce. You can sub half-and-half if you want a lighter option.

One Pan Lemon Chicken and Asparagus Recipe Details

• Servings: 4 servings
• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

One Pan Lemon Chicken and Asparagus Ingredients

• 4 (5-to-6-ounce) boneless, skinless chicken breasts
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon olive oil
• 1 pound asparagus, ends trimmed and cut into 2-inch segments
• 1 lemon
• 3/4 cup whipping cream
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning

How to Make One Pan Lemon Chicken and Asparagus

1. Place one chicken breast on a cutting board. Cover with plastic wrap and pound with a meat mallet until it’s about 3/4-inch thick. Repeat for all chicken breasts.
2. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
3. Heat olive oil in a very-large skillet over medium-high. Add chicken and sear for 8–10 minutes, flipping halfway, until golden brown and cooked through (internal temp: 165°F). Remove from skillet and set aside.
4. Add asparagus to the same skillet. Cook over medium-high for 2–3 minutes, stirring occasionally, until bright green and tender. Set aside with the chicken.
5. Juice half of the lemon (you’ll need about 1 1/2 tablespoons) and cut the remaining half into wedges.
6. In the same skillet, add the lemon juice, whipping cream, Parmesan, garlic, and Italian seasoning. Simmer for 2 minutes while scraping the bottom of the pan to release any browned bits.
7. Season the sauce with the remaining salt and pepper, then return the chicken and asparagus to the skillet. Simmer for one more minute to heat everything through.
8. Serve with lemon wedges for an extra burst of flavor.

Jake’s Tips for the Best One Pan Lemon Chicken and Asparagus

• Pound the chicken. Evenly-thick chicken cooks faster and avoids drying out.
• Fresh Parmesan. Pre-grated cheese doesn’t melt as smoothly, so grab a block and grate it yourself.
• Don’t overcrowd the skillet. If the chicken pieces are too close, they’ll steam instead of sear.
• Make it ahead: Cook the chicken and asparagus, then cool and refrigerate separately. Prepare the sauce just before serving.
• Reheat tips: Warm leftovers in the skillet over low heat, adding a splash of cream or broth to loosen the sauce.

Easy One Pan Lemon Chicken and Asparagus Variations

• Swap the asparagus: Try green beans, zucchini, or broccoli for a veggie twist.
• Add a carb: Serve over rice, orzo, or mashed potatoes for a heartier meal.
• Spice it up: Add red pepper flakes to the sauce for a bit of heat.
• Meal prep friendly: Doubles as a great make-ahead lunch. Store chicken separately to reheat without overcooking.

One Pan Lemon Chicken and Asparagus FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless skinless thighs work great and tend to stay juicier. Just adjust the cooking time to ensure they’re fully cooked (165°F).

What if I don’t have a large skillet?

No problem! You can cook the chicken in batches or use a Dutch oven for extra space.

Can I make this dairy-free?

Absolutely. Swap the whipping cream for coconut milk and use a dairy-free Parmesan substitute.

How can I tell when the chicken is done?

Always use an instant-read thermometer if possible. The chicken is ready when it reaches 165°F at the thickest part.

Ready to make One Pan Lemon Chicken and Asparagus your go-to weeknight dinner? With just one skillet and 25 minutes, you’ll have a satisfying, healthy meal with minimal fuss. What’s your favorite one-pan kitchen shortcut? Let me know in the comments!