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Let's Make One Pan Lemon Garlic Chicken and Asparagus
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This twenty-minute chicken dinner is easy to make, uses pantry staples, and is bursting with lemon and garlic! It's the perfect quick and tasty dinner.
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  • 1.33 lbs. boneless skinless chicken breast tenderloins
  • 2 tbsp. flour (or almond flour for Paleo/Whole30/low carb)
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 lemon (zest and juice)
  • 1 tbsp. olive oil
  • 2 cups asparagus, chopped
  • 2 cloves garlic, minced
  • 1/2 cup low sodium chicken broth
  • 1 tbsp. white wine vinegar
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Let's Watch One Pan Lemon Garlic Chicken and Asparagus
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Step 1 Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
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Step 2 Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
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Step 3 Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often. Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan.
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Step 4 Add the chicken and let simmer for 5-10 minutes on low heat or until the chicken is fully cooked. Squeeze lemon juice over top.
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