30-Minute Lemon Herb Skillet Chicken with Asparagus

Ingredients

Recipe serves 4.

• 4boneless skinless chicken breasts
• 1 lbasparagus, trimmed
• 2 tbspolive oil
• 1 tbspbutter
• 1lemon, zest and juice
• 3 clovesgarlic, minced
• 1 tspdried oregano
• 2 tbspchopped parsley
• 1 tspkosher salt
• 1/2 tspblack pepper

Steps

1. Step 1

   Pat the chicken dry. Season with the salt, pepper, and oregano.

2. Step 2

   Heat the olive oil in a large skillet over medium-high. Sear the chicken 5 to 6 minutes per side, until browned and 165°F (74°C) in the center. Move it to a plate.

3. Step 3

   Add the asparagus to the same skillet. Cook 3 to 4 minutes, until bright and just tender.

4. Step 4

   Lower the heat. Add the butter, garlic, lemon zest, and half the lemon juice. Scrape the pan for 30 seconds.

5. Step 5

   Return the chicken and any juices. Spoon the lemon butter over the top. Turn off the heat and add the parsley.

6. Step 6

   Taste the sauce. Add the rest of the lemon if you want it brighter.

Pull the breasts when the center hits 165°F. They dry out if they sit past that.