This lemon & asparagus chicken skillet is a simple one-pan meal to make on a weeknight or for meal prep.

Why you’ll Love this Lemon & Asparagus Chicken Skillet

Sometimes you just need an easy one pan meal! I love cooking skillet meals on busy weeknights or for simple meal prep like my apple chicken sausage and vegetable skillet or my ground beef enchilada skillet. It helps keep dishes at a minimum and can reduce overall cooking time. There are so many possibilities for what you can make in one pan, and this lemon & asparagus chicken skillet is a light, fresh and flavorful option! Here’s why you are going to love it…

• One pan meal! This one-pan meal comes together in under 45 minutes and uses seasonal ingredients like asparagus, and easy to find protein like chicken breast!
• Allergen friendly. This meal is made without any of the common allergens. It’s paleo, whole30, and AIP compliant, and great for sharing with family or friends who have gluten, dairy, or soy allergies.

The Ingredients for the Lemon & Asparagus Chicken Skillet

See the recipe card below for full information on ingredients and quantities.

• Chicken breast. Either chicken breast or thigh will work for this recipe, but I like using chicken breast!
• Asparagus. You can store in the fridge with the bottom in water for 3-4 days until ready to make this recipe.
• Garlic, green onion, salt, and pepper. You can leave out the pepper if you’re AIP, but these flavors help round out the dish.
• Lemon juice. The lemon is light while still adding a kick with the acid. Fresh lemon juice works best, but refrigerated will work as well.
• Chicken broth, coconut aminos, and arrowroot starch. These make a light sauce to add more flavor to the dish and keep it from being dry. The coconut aminos is a soy sauce substitute, and the arrowroot starch works to help thicken the sauce.

How to Make the Lemon & Asparagus Chicken Skillet Recipe

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step One. Saute the chicken and set aside.

Step Two. Saute the asparagus then set aside.

Step Three. Cook the garlic until fragrant.

Step Four. Add the broth, lemon juice, coconut aminos, and arrowroot starch to the pan and stir for about 2-3 minutes or until the sauce lightly thickens.

Step Five. Add the chicken and asparagus back to the pan and cook for another 2 minutes to reheat.

Step Six. Serve topped with green onion and season further to taste.

If you like this recipe, you may also like…

• Egg roll in a bowl
• One pan chicken pesto
• One pan greek chicken meal prep

If you tried this Lemon & Asparagus Chicken Skillet or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

5 from 7 reviews

Lemon & Asparagus Chicken Skillet

Yield: 3 servings

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Author: Michelle

This lemon & asparagus chicken skillet is a simple one-pan meal to make on a weeknight or for meal prep.

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Ingredients

 

½x1x2x

• ▢ 2 tbsp avocado oil
• ▢ 1 tsp sea salt, divided
• ▢ ½ tsp pepper, divided (omit for AIP)
• ▢ 1 lb chicken breast, cubed
• ▢ 1 bunch asparagus, chopped
• ▢ 3 cloves garlic, minced
• ▢ ⅓ cup chicken broth
• ▢ Juice of one lemon
• ▢ 2 tbsp coconut aminos
• ▢ 1 ½ tsp arrowroot starch
• ▢ 2 tbsp green onion, chopped

Instructions

 

• Using a large skillet, heat the avocado oil on medium heat.
• Add the chicken to the skillet and lightly season with salt and pepper. Cook until the chicken reaches an internal temperature of 165 F. Set aside.
• Add more oil to the pan if needed and saute the asparagus with more salt and pepper for about 5-7 minutes or until softened and lightly crisp. Set aside.
• Reduce the heat slightly and add the minced garlic to the pan. Cook until fragrant.
• Add the broth, lemon juice, coconut aminos, and arrowroot starch to the pan and stir for about 2-3 minutes or until the sauce lightly thickens.
• Add the chicken and asparagus back to the pan and cook for another 2 minutes to reheat.
• Serve topped with green onion and season further to taste.

Notes

To prep the asparagus, start by chopping off the thick white ends and discarding. I recommend chopping the rest of the asparagus on a bias into 1/2″-3/4″ pieces. 

Serving: 1serving, Calories: 335kcal, Carbohydrates: 14g, Protein: 36.9g, Fat: 15g, Fiber: 1.6g

All nutrition facts are estimated and will vary.

Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!