Skillet Creamy Lemon Chicken Recipe

Our Skillet Creamy Lemon Chicken is one of our favorites because it comes together so fast and is full of flavor! You’ll love how quick and easy it all comes together. 

This is a great meal to take to someone in my neighborhood when they have a baby. This is the meal to celebrate their new arrival (every mom needs a night off from cooking!) It’s fairly simple to make and everyone who tries this creamy lemon chicken falls in love instantly.

How to make Skillet Creamy Lemon Chicken:

1. In a medium hot skillet, saute the asparagus in olive oil until it is soft and tender.
2. Set the asparagus aside and cook the chicken in the skillet until the centers are no longer pink (I cut mine into strips).
3. Set the chicken aside and saute the onions until tender and onions begin to go clear.
4. In a small bowl, combine chicken broth, lemon juice, pepper flakes, and garlic.
5. Pour the mixture over the onions and add the half and half.
6. Place the chicken and asparagus back into the pan and continue mixing and rotating chicken breasts until they are fully covered and juicy. Then serve warm. 

Related Recipe: Check out our Slow Cooker Creamy Lemon Chicken

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Here are more of our favorite chicken dishes:

• Honey Lime Chicken Enchiladas
• Winger’s Sticky Fingers Copycat Recipe
• Easy Creamy Chicken Lasagna
• Monterey Chicken
• Poppy Seed Chicken Casserole

Serves: 4 people

Skillet Creamy Lemon Chicken Recipe

Our Skillet Creamy Lemon Chicken is one of our favorites because it comes together so fast and is full of flavor!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

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Ingredients

• 1 bunch asparagus chopped into thirds
• 1 Tablespoon olive oil
• 4 boneless, skinless chicken breasts
• ½ red onion diced
• ½ cup chicken broth
• 2 Tablespoons lemon juice
• 2 teaspoons red pepper flakes
• 1 clove garlic minced
• ½ cup half and half cream

Instructions

• In a medium hot skillet, saute the asparagus in olive oil until it is soft and tender.
• Set the asparagus aside and cook the chicken in the skillet until the centers are no longer pink (I cut mine into strips)
• Set the chicken aside and saute the onions until tender and onions begin to go clear.
• In a small bowl, combine chicken broth, lemon juice, pepper flakes, and garlic.
• Pour the mixture over the onions and add the half and half.
• Place the chicken and asparagus back into the pan and continue mixing and rotating chicken breasts until they are fully covered and juicy.
• Serve warm!

Nutrition

Calories: 234 kcal · Carbohydrates: 8 g · Protein: 28 g · Fat: 10 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 84 mg · Sodium: 270 mg · Potassium: 759 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 1289 IU · Vitamin C: 14 mg · Calcium: 74 mg · Iron: 3 mg

Equipment

• Skillet

Recipe Details

Course: Main Course

Cuisine: American

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