One-Pan Chicken and Asparagus Skillet Dinner Recipe
This One-Pan Chicken and Asparagus Skillet Dinner is a quick and flavorful meal perfect for busy weeknights. Tender chicken cutlets are seasoned, lightly floured, and pan-seared to golden perfection before being simmered in a tangy white wine and lemon sauce. Fresh asparagus is sautéed separately then warmed through with the chicken, making this dish a wholesome, comforting dinner all cooked in a single skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 1/2 pounds chicken breast (2 to 3 large chicken breasts)
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon homemade Italian seasoning (or quality store-bought)
- 1 teaspoon sweet paprika
- 1/2 cup all-purpose flour (or more as needed)
- Extra virgin olive oil, for cooking
Vegetables & Aromatics
- 1 pound fresh asparagus, hard ends trimmed, cut on the diagonal into 2-inch pieces
- 4 garlic cloves, minced
Liquid Ingredients
- 1/2 cup white wine
- 1 lemon, juiced
- 1/2 cup homemade chicken broth (or low sodium store-bought)
Instructions
- Prepare the chicken cutlets: Place each chicken breast on a cutting board and carefully slice them horizontally to create thinner cutlets about 1/4-inch thick. If needed, gently pound the cutlets to even thickness.
- Season the chicken: Season both sides of the chicken cutlets with Italian seasoning, sweet paprika, kosher salt, and black pepper.
- Coat the chicken in flour: Place flour in a shallow dish and lightly coat each chicken cutlet on both sides. Shake off any excess flour and set aside.
- Sauté the asparagus: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the asparagus pieces, season with salt and pepper, and sauté, tossing occasionally, until just tender, about 3 to 5 minutes. Transfer asparagus to a plate and set aside.
- Pan-sear the chicken: Add a bit more olive oil to the same skillet over medium-high heat. Once hot and shimmering, add the floured chicken cutlets and sear until golden and crisp on one side, about 3 minutes. Flip and sear the other side until golden, another 3 minutes.
- Make the sauce: Add minced garlic to the pan and sauté, stirring constantly, until fragrant, about 30 seconds. Pour in white wine and allow it to reduce by half. Then add lemon juice and chicken broth, stirring to combine.
- Simmer: Reduce heat to low, cover the pan, and let the chicken cook through for 7 to 8 minutes until the internal temperature reaches 165°F. A few minutes before finishing, tuck the asparagus back into the pan between the chicken pieces to warm through. Serve immediately.
Notes
- For even cooking, make sure the chicken cutlets are uniform in thickness.
- If you don’t have white wine, a dry vermouth or additional chicken broth can be used instead.
- Homemade Italian seasoning adds freshness; alternatively, use a high-quality store-bought blend.
- Use a good quality olive oil to enhance flavor.
- The asparagus can be substituted with green beans or broccolini for variation.
- Ensure the chicken is fully cooked by checking the internal temperature with a meat thermometer.
