Lemon Chicken with Asparagus

I have been wanting to buy a cast iron skillet for a while. They are so versatile, and I feel like it is an item that will last forever so that I can gift it to my daughter someday – which was a great reason to purchase one… See how I justified spending money there?

Cast iron is a great conductor of heat, so it cooks very evenly. You really are not even supposed to “clean”, clean it. A well-seasoned skillet just creates more flavor. Season it with fat and clean it gently after use. Never use an abrasive brush or soak it in water, especially if it is still hot.

With my new kitchen tool in hand, I was excited to make a dish that used chicken in a different way and included a serving of vegetables. We eat quite a bit of chicken in our house. It is on the menu, in some form or another, virtually every week. Chicken is a great source of lean protein and a blank canvas for many recipes.

This particular dish has been a long time coming. I tried it a few different ways over the past month and not until the third or fourth try was I happy with the outcome. In the end, it just tasted better with chicken breasts and I added a sauce made the traditional way – with a little butter and flour (trust me, it is worth it).

As promised, we are using one pan to do the heavy lifting in this recipe, which is fitting because cast iron is pretty heavy. The flavors are bright, the vegetables are cooked right in, and the garlic and lemon sauce is divine. I added a creamy touch to the sauce with cream cheese, but you could easily substitute with heavy cream or whole milk. My family feels that every dish should have a sauce, and I can’t say I disagree. A sauce really adds a lot of flavor and can elevate your meal.

We have had this dinner with a side of roasted potatoes or rice, both worked well. It is also quite good cold – we made it into chicken salad sandwiches one day and they were fantastic. One of the beauties of recipe testing is that we often have leftovers and find ourselves re-purposing dishes. Please enjoy this quick, week-night meal!

One Skillet Lemon Chicken and Asparagus

An easy weeknight meal. Bright in flavor and healthy addition to your family table.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 313 kcal


  • 1 lb boneless skinless chicken breast
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 3 cloves of garlic
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 2 tablespoons lemon juice
  • 2 tablespoons cream cheese
  • 1 tablespoon fresh thyme, chopped
  • ½ pound asparagus, cut into 1” pieces


  • Preheat oven to 375F degrees.
  • Season chicken with salt and pepper.
  • Heat 1 tablespoon canola oil in skillet over medium high heat.
  • Add chicken and brown on each side, about 5-7 minutes per side.
  • Remove chicken from skillet and set aside.
  • Add butter and allow to melt, then add garlic, careful not to burn.
  • Whisk in flour to make a roux, once bubbling add chicken stock and whisk, breaking up any clumps.
  • Add cream cheese, lemon juice and thyme and allow to melt.
  • Add asparagus, then return the chicken to the pan.
  • Place skillet uncovered into 375F degree oven and let cook until sauce is bubbly and chicken is done (reads 160F degrees) about 8-10 minutes.
  • Serve aside roasted potatoes or over brown rice. Enjoy.


Nutrition Facts

Serving Size
Amount Per Serving
Calories 313
Calories from Fat 121
% Daily Value *
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 114mg
Sodium 786mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 2g
Protein 39g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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