Best 13 Lemon Asparagus Chicken Recipes

ASPARAGUS AND LEMON CHICKEN WITH RICE

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Steps:

• Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
• Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE

Steps:

• For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
• Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
• Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
• Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

CREAMY LEMON, ASPARAGUS, CHICKEN PASTA RECIPE - (4.4/5)

Steps:

• Set your grill to high heat. Lightly season chicken breasts with salt and pepper. Grill the chicken breasts until done. To check for doneness, the safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. and slice into strips, set aside. Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve 1/4 cup of pasta cooking liquid. In a small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in the lemon zest and juice and remove from the heat. Place the pasta and asparagus back into the pot you cooked them in along with the grilled chicken breasts cut into strips. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese into the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

LEMON-ASPARAGUS CHICKEN WITH DILL

Steps:

• Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice.
• Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil.
• Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender.
• Drain asparagus and set aside.
• Wipe out the skillet with a paper towel.
• Spray skillet with non-stick cooking spray.
• Heat over medium-high heat until hot.
• Add chicken and cook 3 minutes or until no longer pink, stirring frequently.
• Remove from heat and add aspargus.
• Cover and keep warm.
• Combine the lemon juice, oil, dill and salt add to cooked rice.
• Add the rice mixture to cooked chicken.
• Sprinkle with chopped parsley before serving.

LEMON CHICKEN AND ASPARAGUS OVER RICE

Steps:

• In a large non-stick skillet, heat oil over medium high heat.
• Season the chicken pieces with the salt and pepper and add to the skillet.
• Cook the chicken until golden brown (about 5 minutes).
• Stir in the garlic and red pepper.
• Add the asparagus and mushrooms and cook for 1 minute.
• Stir in the zest, lemon pepper, salt and pepper.
• Add the liquids, bring to a simmer.
• Cover and cook for 3 minutes.
• Serve immediately over hot rice.

LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS/CHERRY RICE

Steps:

• Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
• In medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. Stir in green onion whites, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries or craisins, sesame oil and remaining green onions. Set aside.
• In large frying pan over medium high heat, warm one tablespoon peanut or vegetable oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
• In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm.
• In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2-4 minutes, or until asparagus is tender.
• To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.

CHICKEN AND ASPARAGUS LEMON STIR FRY 6PP

Steps:

• Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Steps:

• Preheat oven to 478 degrees.
• Place potatoes and half the butter in a shallow roasting pan.
• Season with salt and pepper.
• Roast, tossing once, until potatoes are golden, 20-25 minutes.
• Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken.
• Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
• Serve with pan juices.

LEMON ASPARAGUS CHICKEN

Steps:

• Heat oil in a skillet.
• Add chicken and cook until browned.
• Add soup, milk, lemon juice and pepper.
• Boil.
• Cover and cook on low heat for 5 minutes till done.
• Garnish with lemon slices if desired.

CHICKEN AND ASPARAGUS LEMON STIR FRY RECIPE - (4.4/5)

Steps:

• Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

LEMON ASPARAGUS CHICKEN ROLLS WITH CAPELLINI

Steps:

• Heat oven to 350. Place chicken breasts between 2 pieces of plastic and pound them flat and thin. Sprinkle with salt and pepper. Cut each of the asparagus spears in 1/2, set aside. Cut the slices of gouda cheese into strips, set aside.
• Prepare hollandaise sauce as directed. When finished, pour 1/2 into a greased glass baking dish (9x9). Take one of the pounded breasts, place 6 pieces of asparagus in each and strips equalling 1 piece of cheese. Roll tightly around the asparagus and secure with a toothpick if needed. Pour remaining sauce over chicken rolls, pour lemon juice over that, and sprinkle green onions over the top. Cover with tinfoil and bake at 350 for 25 minutes or until chicken is tender. Uncover for 5 minutes to brown if needed. Serve with hot capellini noodles.
• **Capers are a great option to the green onion tops**.