5-Ingredient Lemon Chicken with Asparagus

• skinless boneless chicken breasts↗1
• flour↗0.25 cup
• salt and pepper to taste0.5 teaspoon
• butter↗2 tablespoon
• lemon pepper mix1 teaspoon
• sliced asparagus↗1
• lemons, sliced↗2
• honey + 2 tablespoons butter (optional, see FAQ notes)2 tablespoon
• parsley for garnish↗

Step-by-step instructions

1. 1

   Chicken: Cover the chicken breasts with plastic wrap and pound them until each piece is about 3/4 inch thick. (NOTE: If your breasts are very thick, you can simply cut them in half horizontally to get thinner pieces instead of pounding. Works great.) Place flour, salt and pepper in a shallow bowl and gently coat each breast. Melt butter in a large skillet over medium‑high heat; add the chicken and sauté 3‑5 minutes per side until golden‑brown, sprinkling lemon pepper directly onto the chicken in the pan. When the chicken is golden and done, transfer it to a plate.

2. 2

   Asparagus and lemons: Add the sliced asparagus to the skillet. Sauté a few minutes until bright green and crisp. Remove and set aside. Arrange lemon wedges evenly on the bottom of the skillet and cook a few minutes on each side without stirring, allowing them to caramelize and lift the browned bits from the chicken and butter. (NOTE: Adding a small amount of butter with the lemons also helps prevent sticking and promotes browning.) Remove the lemons from the skillet and set aside.

3. 3

   Assembly: Return all ingredients to the skillet – asparagus, chicken and lemon wedges on top.