For an extra layer of flavor, consider adding a splash of dry white wine to the skillet along with the chicken broth. If you don't have fresh asparagus, frozen asparagus spears can be used. Add them to the skillet directly from frozen and cook until tender-crisp. Adjust the amount of lemon juice to your liking. Some people prefer a more pronounced lemon flavor, while others prefer a more subtle hint. The Lemon-Caper Cream can be made up to 2 days in advance and stored in the refrigerator. This is a great way to save time on busy weeknights.
Skillet Chicken and Asparagus with Lemon Caper Sauce
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS24
A symphony of springtime flavors dances in this one-pan wonder! Tender chicken and vibrant asparagus are kissed with a bright lemon-caper sauce, creating an effortless yet elegant meal. Serve with a crisp salad and crusty bread for a complete and satisfying dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol114 mg
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Fiber10 g
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Protein44 g
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Saturated Fat11 g
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Sodium2148 mg
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Sugar11 g
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Fat53 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice. Taste and adjust lemon juice as desired, up to 2 teaspoons total. Cover and refrigerate until ready to serve. (Prep time: 5 minutes)
02
StepIn a resealable plastic bag, combine flour, 1 teaspoon lemon zest, garlic powder, salt, and 1/2 teaspoon black pepper. Seal the bag and shake to combine. (Prep time: 2 minutes)
03
StepPat the chicken tenders dry with paper towels. Add the chicken to the bag with the flour mixture. Seal the bag, and shake to coat the chicken evenly. (Prep time: 3 minutes)
04
StepHeat butter and olive oil in a 12-inch skillet over medium heat until the butter is melted and the skillet is shimmering. Add the chicken to the hot skillet in a single layer. Cook until browned, about 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate to keep warm. (Cook time: 6-8 minutes)
05
StepAdd the asparagus to the same skillet and cook, stirring occasionally, until bright green and tender-crisp, about 2 minutes. Remove the asparagus from the skillet and set aside on a plate to keep warm. (Cook time: 2 minutes)
06
StepAdd the minced garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the chicken broth and 2 tablespoons of lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a boil. (Cook time: 1-2 minutes)
07
StepReturn the chicken to the skillet and turn to coat in the sauce. Return the asparagus to the skillet. Continue to cook until the sauce has slightly thickened and most of the liquid has evaporated, about 1-2 minutes. (Cook time: 1-2 minutes)
08
StepArrange the chicken and asparagus on a serving platter. Top with a generous dollop of the Lemon-Caper Cream and serve immediately.
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Hermina Wintheiser
Jun 13, 2025I made this with gluten-free flour, and it worked perfectly!
Lydia Rowe
May 31, 2025This recipe was a lifesaver! Quick, easy, and delicious. My family loved it, even my picky eater!
Jerod Cummerata
May 19, 2025I added some red pepper flakes for a little bit of heat, and it was fantastic!
Austyn Howe
Apr 27, 2025The lemon-caper sauce is the star of this dish. It's so bright and flavorful. I'll definitely be making this again.
Misael Vandervort
Mar 19, 2025This is my new go-to chicken recipe. It's so versatile, and I can easily swap out the asparagus for other vegetables.