Make this Creamy Lemon Chicken with Asparagus for a dinner soon. Tender pieces of chicken thighs cooked in a creamy lemon parmesan sauce and finished off with fresh asparagus pieces.

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Okay friends, this is the dinner you’ll want to make this Spring! I know, it’s another Lemon Chicken recipe and we have a lot here at Julia’s Cuisine that’s for sure. But Spring is a great time to use fresh flavours and seasonal ingredients like asparagus and lemon.

Earlier this year, I posted a recipe for Lemon Caper Chicken Thighs, and this dish is a take on that one with a bit of a different spin. It’s decadent and downright delish!

Check out 35 Sweet and Savoury Recipes Using Lemons!

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What Is This Chicken Dish Like

• Difficulty – This recipe is pretty easy but does have quite a few ingredients. There is a recipe tip section about cooking the chicken without burning. Take a look at that below to ensure you get your dish just right!
• Taste – If you love creamy and tangy flavours, this dish is for you. The lemon flavour shine through to give this dish a fresh but decadent flavour at the same time.
• Serving – This recipe makes 4 servings. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Chicken – Chicken thigh cutlets are a great choice for this dish. They are flavourful, tender and quick cooking.
• Seasonings – I made a seasoning blend for the chicken using oregano, basil, thyme, garlic powder, salt and black pepper.
• Olive oil – Olive oil is used to cook the chicken.
• Garlic – I used fresh minced garlic.
• Chicken broth – Carton chicken broth is used for making the sauce.
• Lemon juice – I added fresh squeezed lemon juice to the sauce for a great lemon flavour.
• Cream – Heavy cream is added to the sauce for a rich and creamy flavour and texture.
• Asparagus – Fresh thick asparagus will work best for this recipe.
• Parmesan cheese – Fresh grated parmesan cheese is added at the end. It’s adds flavour and makes the sauce thicker.
• Lemon zest – Lemon zest adds a great finishing flavour to the chicken.
• Parsley – Fresh chopped parsley is added the very end for a pop of flavour and freshness.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Make seasoning blend – Combine the oregano, basil, thyme, garlic powder, salt and black pepper in a small bowl. Whisk to combine. Lay out the chicken pieces and season both sides of the chicken with the seasoning blend.
2. Brown the chicken – Heat the olive oil in a large skillet set over high heat. Add the chicken pieces and cook for about 4 minutes. Flip the chicken over and continue to cook for a further 4 minutes. You are only browning the chicken at this stage, not fully cooking it through. Remove the chicken from the pan and set aside.
3. Make the sauce – Reduce the heat to medium and in the same skillet, add the minced garlic. Stir well until fragrant, about one minute. Add the chicken broth and lemon juice. Bring to a simmer and add the cream. Stir well and bring to a simmer, about 2 minutes.
4. Finish cooking the chicken – Reduce heat to medium low and add the chicken back to the pan. Cover and leave to cook for about 10 minutes.
5. Add asparagus – Remove the lid from the pan and add the fresh asparagus. Cover and leave to cook for a further 5 – 8 minutes.
6. Finish dish and serve – When the asparagus has cooked, add the parmesan cheese, lemon zest and fresh parsley. Stir and remove from heat. Serve hot.

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Recipe Tips

• Make sure chicken is even thickness – To ensure even cooking, make sure your chicken is even thickness, about 1 inch is great. If it’s thicker than this or uneven, just lay parchment paper over the chicken and pound it down to about 1 inch.
• Use a heavy bottomed skillet/frying pan – Okay, it’s important to use a heavy bottomed pan for this dish. You want to heat the pan to really hot before adding the chicken and better quality pans hold their heat better and more evenly. Otherwise, you risk burning the chicken before it cooks through.

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Substitutions

• Chicken thigh cutlets – I used chicken thigh cutlets for this recipe. They are tender and cook quickly. Alternatively could could use chicken cutlets, chicken breast or even chicken tenders. Keep in mind cooking time may vary depending on what kind of chicken you use.
• Fresh lemon juice – You can use store bought lemon juice for this recipe if you don’t have fresh.
• Heavy cream – You can use light cream or half and half no problem.
• Fresh parsley – If you prefer, fresh basil will work great as well.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• Potato dishes –  I highly recommend the Potato and Leek Cakes or the Roasted Rosemary Potatoes.  Both equally delicious with this sauce.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!