A quick and easy dinner featuring juicy pan-seared chicken, bright asparagus, and caramelized lemons in a simple honey butter sauce. Ready in just 20 minutes!
- 1 lb boneless, skinless chicken breasts
- ¼ cup flour
- ½ tsp salt and pepper (to taste)
- 2 tbsp butter
- 1 tsp lemon pepper seasoning
- 1–2 cups chopped asparagus
- 2 lemons, sliced
- 2 tbsp honey + 2 tbsp butter (optional)
- Fresh parsley for garnish (optional)
Prepare the Chicken
Place chicken breasts between plastic wrap and pound to about ¾ inch thickness. If they are very thick, slice them in half horizontally instead.
In a shallow dish, combine flour, salt, and pepper. Coat each piece of chicken lightly in the flour mixture.
Cook the Chicken
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken and cook for 3–5 minutes per side until golden brown and fully cooked. Sprinkle each side with lemon pepper seasoning as it cooks.
Transfer the chicken to a plate and set aside.
Sauté the Asparagus & Caramelize the Lemons
In the same pan, add the chopped asparagus and sauté for 2–3 minutes until tender-crisp. Remove and set aside.
Place lemon slices flat in the pan and cook undisturbed for about 2 minutes per side until caramelized. (Adding a small pat of butter helps prevent sticking and enhances browning.) Remove from the pan.
Assemble & Serve
Return the asparagus and chicken to the pan, layering the caramelized lemons on top.
If using, melt honey and butter together and drizzle over everything for extra flavor.
Garnish with fresh parsley and serve warm.
- If your chicken is thicker, slicing it in half instead of pounding works just as well.
- The honey butter drizzle is optional but adds a delicious touch of sweetness.