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    You are here: Home » Meal Type » 30 Minute Meals » Lemon Garlic Chicken and Asparagus Skillet

    Lemon Garlic Chicken and Asparagus Skillet

    5 from 5 votes
    May 1, 2019 (updated August 25, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Lemon garlic chicken and asparagus recipe in a skillet with lemon wedges and fresh basil.

    Quick and easy doesn’t need to mean bland and boring, and this Lemon Garlic Chicken and Asparagus is proof! Bright, fresh, flavorful and so filling, this simple dinner requires just one skillet and 30 minutes. 

    A bowl of lemon garlic chicken and asparagus with a lemon wedge and fresh basil.
    Jump to:
    • How to Make Lemon Garlic Chicken and Asparagus Step-By-Step
    • Chicken and Asparagus Frequently Asked Questions
    • More Quick and Easy Dinner Recipes
    • Recipe

    Okay garlic lovers, this delightful spring dinner is for you! 

    We’re takin’ the humble chicken breast and elevating it into a ZOMG TASTY dinner in just a few quick and easy steps. And one of those steps involves loads of fresh garlic, followed up by a squeeze of fresh lemon juice and a sprinkle of basil. The result of this simple combo of real foods is ridiculous – fresh, tangy, GARLICKY goodness.

    We’re also tossing in some bite-tender asparagus, because chicken and asparagus are spring besties. Crispy mushrooms round out this one-skillet wonder into a 30-minute meal that will fill you up and flavor bomb your tastebuds. It doesn’t even need a side, so shove that rice cooker back into the cupboard right now. 

    Whole30 chicken and asparagus dinner recipe in a skillet on a cement background.

    This super clean dinner can be knocking your socks off in just 30 minutes, so roll up your sleeves, grab your favorite chef’s knife, and let’s get cookin’!

    How to Make Lemon Garlic Chicken and Asparagus Step-By-Step

    I don’t know about you, but the spring season is bananas in our house. In-between sports, school events, and soaking up every moment of the glorious non-humid weather that we can get our greedy hands on, we have to squeeze in dinner. And not just any dinner, but something that can keep us full and fueled throughout the non-stop mayhem. And that doesn’t require a bazillion ingredients, or all of the planning, or all of the time. Simple, right? 

    Um, RIGHT!

    Easy one-skillet meals, like this Lemon Garlic Chicken and Asparagus, are my weeknight workhorses! This recipe requires just a handful of real whole foods, one pan, and 30 minutes. It’s fast and filling and it tastes awesome.

    Whole30 and paleo chicken and asparagus recipe in a skillet with mushrooms, lemon and basil.

    First things first – mis en place! This recipe moves fairly quickly (it’s just a touch over a 30-minute meal!) so get your prep sorted out first.

    Sliced asparagus, mushrooms, and raw chicken strips on cutting boards - the prep for chicken and asparagus skillet recipe.
    • Slice the chicken against the grain into ¼″ strips. Sliced chicken is amazing in a stir-fry type recipe – it stays moist and tender and cooks quickly. 
    • Prep the asparagus by holding a spear in your hand and then bending until the woody end snaps off. Then slice the spear in half. 
    • Clean the mushrooms using a damp paper towel, then slice. 
    • Portion out your spices and mince the garlic.

    You’ll want to use a 12″ skillet for this recipe. It’s large enough to cook the chicken in a single layer, achieving a nice sear, and then large enough again to sear, not steam, the mushrooms and asparagus. I tested this recipe in both a cast iron skillet and non-stick skillet, and both worked perfectly. 

    Seasoned sautéed chicken strips in a 12" skillet.

    Heat the skillet over medium high heat. Add some olive oil, then add the chicken strips. Sprinkle the chicken with italian seasoning, onion powder, salt, and pepper and then stir fry until the chicken is no longer pink and the edges start to brown. Stir fairly frequently and try to cook the chicken in a single layer for best texture. Remove the chicken using a slotted spoon and set aside.

    Sautéed mushrooms in a 12" skillet.

    Add another splash of olive oil to the skillet, allow to heat, then add the mushrooms. Sautee the mushrooms, stirring occasionally, until they release their liquid and the pan is dry. At this point, the mushrooms will be cooked through and just starting to brown around the edges. Push the mushrooms to the edge of pan to finish crisping up. 

    Garlic cooking in the center of a skillet surrounded by sautéed mushrooms.

    Add a final splash of olive oil to the center of the skillet, then add the garlic to the olive oil. Sautee the garlic until it’s fragrant, but not browned. 

    Sautéed asparagus and mushrooms with garlic in a skillet.

    Add the asparagus to the skillet and toss with the garlic and mushrooms. Sautee the asparagus until it’s just barely tender, but still bright green – anywhere from 3-5 minutes depending on size. Thinner asparagus will cook more quickly than thicker asparagus for obvious reasons. Once you see the first char marks starting to appear, it’s time to move onto the next step. Don’t cook until the asparagus is totally tender, or it will be mushy by the time the recipe is finished.

    Chicken and asparagus recipe in a skillet with lemon, basil, and mushrooms.

    Add the chicken back to the skillet, along with any juices it released onto the plate. Add the lemon juice, then give everything a good toss. Sautee a further 1-2 minutes until the chicken is cooked through and the flavors have melded. 

    Lemon garlic chicken and asparagus recipe in a skillet with lemon wedges and fresh basil.

    Turn off the heat, sprinkle the chicken and asparagus with fresh basil, and serve! 

    We found this recipe entirely filling on its own, which means that it’s also Whole30 compliant, gluten free, and low carb. Lots of dietary flexibility in this dish. Woot! 

    Chicken and Asparagus Frequently Asked Questions

    Can I use chicken thighs? Sure! As with chicken breast, slice them ¼″ thick against the grain. Also feel free to use a combo of chicken breast and thigh. 

    Do I have to blanch the asparagus first? Nope! It cooks to perfect bite-tender texture in the skillet. Do keep an eye on the asparagus though, as it can go from bite-tender to mushy quickly. As soon as you see the first char marks during step 4, add the chicken – the asparagus will still be a bit raw at this point, but the heat from the chicken and the moisture from the lemon juice will finish the cooking process. If you wait until the asparagus is bite tender in step 4, it will be too soft by the time the dish is complete.

    I don’t like/can’t find basil – is there another herb I can use? Flat leaf Italian parsley also pairs well with this dish. 

    Is this really totally filling on its own? Can I serve it with a side? It sure is!! Cameron and I had this on its own and we were both stuffed. If you’d like to serve it with a side, I recommend white or brown rice or quinoa. There isn’t much of a sauce to this recipe, so I don’t recommend pasta. 

    Can I use less garlic? Blasphemous!! Ha. But yes, do feel free to use less garlic, but I wouldn’t go less than 2 cloves.

    What kind of skillet should I use? I tested this recipe in both  my 12″ cast iron skillet and 12″ ceramic skillet. Both performed equally well. 

    A bowl of chicken and asparagus skillet recipe with a fork and green napkin.

    More Quick and Easy Dinner Recipes

    • Mostly Veggie Steak Stir Fry
    • Slow Cooker Cilantro Lime Chicken
    • Salmon Quinoa Salad with Honey Soy Dressing
    • Avocado Strawberry Chicken Salad
    • Seared Salmon with Cucumber Mango Salsa
    Whole30 chicken and asparagus dinner recipe in a bowl with a black handled fork.

    Did you make this Lemon Garlic Chicken and Asparagus Skillet? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Lemon garlic chicken and asparagus recipe in a skillet with lemon wedges and fresh basil.

    Lemon Garlic Chicken and Asparagus Skillet

    5 from 5 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Simple one-skillet meals, like this Lemon Garlic Chicken and Asparagus, are my weeknight workhorses! This recipe requires just a handful of real whole foods, one pan, and 30 minutes. It’s simple and filling and it tastes awesome. 
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins
    Servings : 4
    Calories: 327

    Recommended Equipment

    • 12″ Skillet
    • Slotted Spoon

    Ingredients

    • 1.5 lb chicken breast, sliced into ¼″ strips
    • 3 tbsp olive oil, divided
    • 2 tsp italian seasoning
    • 1 tsp sea or kosher salt
    • ½ tsp cracked black pepper
    • ½ tsp onion powder
    • 8 oz crimini mushrooms, sliced
    • 4 cloves garlic, minced
    • 1 lb asparagus, cut into 2″ pieces
    • 2 tbsp fresh lemon juice, from one 1 lemon
    • ¼ c julienned fresh basil

    Instructions

    • Heat a 12″ skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add the chicken, then sprinkle with the italian seasoning, salt, pepper, and garlic powder. Sautee the chicken, stirring frequently, until no longer pink, 6-7 minutes. Remove the chicken using a slotted spoon and set aside.
    • Add a second tablespoon olive olive oil to the skillet and allow to heat. Add the mushrooms to the skillet, then toss to coat in the fat and residual spices. Sautee, stirring occasionally, and until the mushrooms have released their liquid, the pan is dry, and the mushrooms are browned and starting to crisp around the edges, 5-6 minutes.
    • Push the mushrooms to the edges of the skillet. Add the third tbsp olive oil to the center of the pan, then add the garlic to the oil. Sautee the garlic for one minute.
    • Add the asparagus to the olive oil and garlic. Sautee the asparagus with the garlic and mushrooms, stirring frequently, until the asparagus is tender but still bright green, about 3-5 minutes depending on thickness. 
    • Add the chicken back to the skillet, along with any juices it released onto the plate, then add the lemon juice. Toss all ingredients together, and sautee an additional 1-2 minutes, until the chicken is cooked through and the flavors have melded. 
    • Turn off the heat, add the basil, and toss. Taste for seasoning and add additional salt and pepper if needed. Portion into bowls and serve immediately. 

    Nutrition Information

    Calories: 327kcal (16%), Carbohydrates: 9g (3%), Protein: 42g (84%), Fat: 15g (23%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 120mg (40%), Sodium: 560mg (23%), Potassium: 519mg (15%), Fiber: 3g (12%), Sugar: 3g (3%), Vitamin A: 1000% (1000%), Vitamin C: 16.5% (17%), Calcium: 50% (50%), Iron: 3.4% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    12 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Grain Free, Main Dishes, Paleo, Spring Recipes, Whole30 Recipes

    Reader Interactions

    Comments

    1. Jay

      May 04, 2019 at 3:22 pm

      Hi.
      Love this recipe, but I’ve got a curiosity question. For those of us who are knowledgeable cooks, why don’t you put the basic recipe/directions right up front. I really don’t like having to scroll and scroll to find the recipe.
      Cheers

      Reply
    2. Carol

      May 11, 2019 at 7:30 pm

      5 stars
      Regarding above question, you can jump from the title down to the Recipe, but why miss those luscious photos. Man! This recipe tastes wonderful. Don’t change a thing. Thank you for sharing. This will be one I make over many times, especially in the spring.

      Reply
    3. Sarah T.

      September 16, 2019 at 6:06 pm

      5 stars
      This recipe is delicious, and you have made it so easy for readers to follow. I have made it 3 times so far! Making the roasted tomato soup and veggie and steak stir fry right now! This is by far my favorite cooking blog, and looking forward to more recipes!

      Reply
    4. Gina Mackintosh

      January 12, 2020 at 1:53 am

      5 stars
      This is a favorite in our house.

      Reply
    5. Shannon

      April 06, 2020 at 12:12 pm

      We made it with what we had (covid-19) No mushrooms and no fresh garlic. I was going to serve it with rice but remembered we had riced cauliflower and I’d was delicious!

      Reply
    6. Christina

      May 19, 2020 at 7:40 pm

      5 stars
      SO GOOD. This is a new favourite meal. Very easy and so so tasty 🙂 thank you for sharing!

      Reply
    7. Anna K

      January 26, 2021 at 12:48 am

      5 stars
      This is awesome and super easy to make! I used more lemon and garlic than recommended also because I love them! Meal prepped with this and it made like 3-4 servings. All the flavors are so great together.

      Reply

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