One-Pan Chicken with Asparagus for Dinner

Easy, bright, and weeknight-ready

If you’re craving a simple chicken dinner that feels fresh, flavorful, and totally doable on a busy night, this one-pan chicken with asparagus is exactly what you need. Tender chicken breasts are lightly seasoned, pan-seared until golden, then finished with crisp asparagus in a bright lemon-garlic sauce. Everything cooks in one skillet, which means fewer dishes and more time to relax. This recipe is perfect for a healthy weeknight dinner, quick family meal, or even a light dinner party option. It’s fast, wholesome, and packed with flavor—comfort food without the heaviness.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 TO 6

Ingredients List

• 1 ½ pounds chicken breast (2–3 large breasts)
• Kosher salt, to taste
• Black pepper, to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon sweet paprika
• ½ cup all-purpose flour (more if needed)
• Extra virgin olive oil
• 1 pound fresh asparagus, trimmed and cut diagonally into 2-inch pieces
• 4 garlic cloves, minced
• ½ cup white wine
• Juice of 1 lemon
• ½ cup chicken broth (low sodium)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Shallow bowl or plate (for flour)
• Wooden spoon or spatula
• Tongs

Step-by-Step Beginner-Friendly Instructions

1. Pat the chicken breasts dry. Season both sides with salt, pepper, Italian seasoning, and paprika.
2. Lightly dredge each piece in flour, shaking off excess.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Add chicken and cook for 4–5 minutes per side until golden brown. Remove to a plate.
5. In the same skillet, add a drizzle of olive oil if needed, then add asparagus. Cook 3–4 minutes until bright green and crisp-tender.
6. Add garlic and cook 30 seconds until fragrant.
7. Pour in white wine and scrape up browned bits. Simmer 2 minutes.
8. Stir in lemon juice and chicken broth. Return chicken to the pan.
9. Simmer 5–6 minutes until sauce is slightly glossy and chicken is cooked through.

Pro Tips

• Meal prep: Store leftovers in an airtight container for up to 3 days.
• Substitute veggies: Green beans or broccolini work great here.
• Extra sauce: Double the sauce ingredients if serving with rice or pasta.
• Serving idea: Pair with mashed potatoes, quinoa, or crusty bread.

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