Chicken and Asparagus Skillet Dinner
A quick skillet dinner featuring tender chicken cutlets, asparagus, and a bright lemon-white wine sauce.
Equipment
- Large Skillet
- Cutting Board
- Chef's knife
- Meat mallet
- tongs
- Spatula
Ingredients
- 1 1/2 pounds chicken breast halved into thin cutlets
- Kosher salt and black pepper to taste
- 1 tablespoon homemade Italian seasoning
- 1 teaspoon sweet paprika
- 1/2 cup all-purpose flour
- 2 to 3 tablespoons extra virgin olive oil divided
- 1 pound fresh asparagus trimmed and cut into 2-inch diagonal pieces
- 4 garlic cloves minced
- 1/2 cup white wine or extra broth
- 1 lemon juiced
- 1/2 cup homemade chicken broth or low-sodium store-bought
Instructions
- Turn the chicken breasts into thinner cutlets: place each chicken breast on a cutting board, slice horizontally to make two thinner pieces, and pound to about 1/4-inch thickness.
- Season both sides with Italian seasoning, paprika, salt, and pepper.
- Coat each piece of chicken in flour, shaking off excess.
- Sauté the asparagus in about 2 tablespoons olive oil until just tender, then transfer to a plate.
- In the same pan, add more olive oil if needed and sear the chicken until golden, about 3 minutes per side.
- Push the garlic in the pan until fragrant, add white wine and cook until reduced by half; squeeze in lemon juice and add chicken broth.
- Lower the heat, cover the pan, and cook 7–8 minutes until the chicken reaches 165°F; tuck the asparagus back in to warm through.
- Serve immediately, with the sauce spooned over the chicken and vegetables.
Notes
Pat chicken dry for a better sear. Season to taste and adjust salt as needed. Let the chicken rest briefly after cooking.