5-ingredient oven-baked chicken breasts with lemon-butter asparagus

Based on 16 ratings

“Crispy chicken goes with everything, and so does a simple lemon and butter pan sauce. This easy weeknight dinner would work well with chicken legs instead of breasts (just make sure whatever cut you choose has the skin-on, as this is what gets crispy in the oven) and green beans instead of asparagus. Serve with warm baguette to sop up the remaining lemon-butter sauce, or slice the asparagus into smaller pieces before cooking and toss it with the sauce and hot pasta for a different take.”

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts (skin-on)
lemon
6 tbsp butter
350 g green asparagus
10 g parsley
100 g flour
salt
pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • oven
  • fine grater
  • citrus press
  • knife
  • cutting board
  • ovenproof pan
  • paper towels
  • tongs
  • frying pan

Nutrition per serving

Cal
689
Protein
45 g
Fat
37 g
Carb
42 g
  • Step 1/4

    Preheat oven to 200°C/400°F. Zest and juice the lemon. Trim asparagus. Mince parsley.
    • lemon
    • 350 g green asparagus
    • 10 g parsley
    • oven
    • fine grater
    • citrus press
    • knife
    • cutting board

    Preheat oven to 200°C/400°F. Zest and juice the lemon. Trim asparagus. Mince parsley.

  • Step 2/4

    Add butter to an ovenproof pan and transfer to the oven. Pat chicken breasts dry and season with salt and pepper all over. Dredge in flour and shake off any excess then place floured chicken breasts into preheated ovenproof pan. Roast at 200°C/400°F undisturbed for approx. 15 min., or until brown and crispy on the bottom. Flip and cook approx. 10 min. more, or until cooked through. Keep warm.
    • 2 tbsp butter
    • chicken breasts (skin-on)
    • 100 g flour
    • salt
    • pepper
    • ovenproof pan
    • paper towels
    • tongs

    Add butter to an ovenproof pan and transfer to the oven. Pat chicken breasts dry and season with salt and pepper all over. Dredge in flour and shake off any excess then place floured chicken breasts into preheated ovenproof pan. Roast at 200°C/400°F undisturbed for approx. 15 min., or until brown and crispy on the bottom. Flip and cook approx. 10 min. more, or until cooked through. Keep warm.

  • Step 3/4

    In the meantime, add some olive oil to a frying pan. Add asparagus to the pan and sauté until cooked through and brown in spots, approx. 8 min. Remove from pan and set aside.
    • 350 g green asparagus
    • olive oil (for frying)
    • frying pan

    In the meantime, add some olive oil to a frying pan. Add asparagus to the pan and sauté until cooked through and brown in spots, approx. 8 min. Remove from pan and set aside.

  • Step 4/4

    Add remaining butter to the frying pan and let melt. Add lemon juice and season with salt and pepper. Once a thick sauce has formed, add asparagus back to the pan and coat in the sauce. Add lemon zest and some parsley. Serve chicken breasts with lemon-butter asparagus and garnish with remaining parsley. Enjoy!
    • 4 tbsp butter (for frying)
    • salt
    • pepper

    Add remaining butter to the frying pan and let melt. Add lemon juice and season with salt and pepper. Once a thick sauce has formed, add asparagus back to the pan and coat in the sauce. Add lemon zest and some parsley. Serve chicken breasts with lemon-butter asparagus and garnish with remaining parsley. Enjoy!