A Weeknight Dinner Hero

If you’re craving a meal that’s light yet rich, wholesome yet indulgent, this Lemon Butter Chicken with Asparagus is everything you need on a busy weeknight or a lazy weekend. Tender, golden-seared chicken smothered in a bright, velvety lemon butter sauce, paired with crisp-tender asparagus and a hint of garlic—this one-skillet dish offers restaurant-quality results with minimal effort.

Whether you’re feeding a family, impressing a dinner guest, or simply making a nourishing meal for yourself, this recipe is a perfect fit. It’s quick (under 30 minutes!), low in carbs (especially if you skip the honey), and uses clean, accessible ingredients. Let’s dive into why this dish deserves a permanent spot in your weekly dinner rotation.

Why You’ll Love This Lemon Butter Chicken

Fast & Flavorful: From prep to plate in under 30 minutes.
Low-Carb Friendly: Omit honey to keep it keto-compliant.
One-Skillet Simplicity: Fewer dishes, more convenience.
Bright & Balanced: Lemon adds zest to the savory richness of butter and chicken.
Whole Food Ingredients: No processed sauces or additives.

This is a dish for anyone looking to bring a little elegance to their everyday meals without sacrificing speed or flavor. Great for gluten-free diners (use coconut flour) and adaptable for a paleo lifestyle as well.

Ingredients You’ll Need

For the Chicken and Sauce:

1 lb (2 large) boneless, skinless chicken breasts
¼ cup coconut flour (or white flour)
4 tbsp unsalted butter, divided
1 tbsp garlic, finely chopped
⅓ cup freshly squeezed lemon juice
¼ cup honey (omit for low-carb version)
1 tbsp low-sodium soy sauce
2 tbsp fresh parsley, chopped (divided)
Salt and fresh cracked black pepper, to taste

For the Veggies:

1 bunch asparagus (15–20 spears), trimmed
1 lemon, sliced

Kitchen Equipment Needed

To make this Lemon Butter Chicken with Asparagus, you’ll need the following tools:

Cutting board and sharp knife
Meat mallet (for pounding chicken, optional)
Shallow bowl or plate (for dredging chicken)
Large skillet (nonstick or stainless steel)
Tongs or spatula
Citrus juicer (optional, for fresh lemon juice)
Measuring spoons and cups

Step-by-Step Instructions

1. Make the Lemon Butter Sauce

In a medium skillet over medium-high heat, melt 3 tablespoons of butter. Add the finely chopped garlic and cook for about 30 seconds until fragrant—don’t let it burn. Stir in the fresh lemon juice, honey (if using), soy sauce, and half of the chopped parsley. Let the mixture simmer for 3–5 minutes until slightly reduced and thickened. Season with cracked black pepper to taste. Transfer the sauce to a bowl and set aside.

Pro Tip: This sauce is magic. Make a double batch and store leftovers in a jar—it’s fantastic on shrimp, roasted veggies, or rice.

2. Prepare and Cook the Chicken

Slice the chicken breasts in half horizontally to create thinner cutlets. If needed, pound them gently to ensure even thickness for quicker cooking. Season your coconut (or white) flour with a bit of salt and dredge the chicken pieces to lightly coat.

In the same skillet, melt 1 tablespoon of butter over medium-high heat. Add the dredged chicken and cook 3–5 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.

Shortcut: Use chicken tenders or thin-cut chicken breasts to skip the slicing and pounding step.

3. Sauté the Lemon and Asparagus

Add the lemon slices to the same pan and cook for 1–2 minutes per side, pressing down gently to release juices and caramelize. Remove and set aside.

Add the trimmed asparagus and a small dab of butter to the skillet. Sauté for 3–4 minutes until tender-crisp. Drizzle in a spoonful or two of the reserved lemon butter sauce for flavor.

4. Assemble and Serve

Return the chicken to the skillet, nestling it over the asparagus. Top with caramelized lemon slices and drizzle with the remaining lemon butter sauce. Sprinkle with the rest of the chopped parsley for a fresh, vibrant finish.

Serve hot, straight from the skillet.

Recipe Tips & Variations

Dairy-Free Option: Use vegan butter or olive oil instead of regular butter.
Low-Carb/Keto Version: Skip the honey entirely and consider using coconut aminos in place of soy sauce.
Extra Veggies: Add cherry tomatoes or mushrooms to the sauté for more color and nutrients.
Protein Swaps: Try this with boneless pork chops or shrimp for a fun twist.

What to Serve With Lemon Butter Chicken

This dish is beautifully balanced on its own but pairs well with:

Quinoa or Wild Rice: For added texture and fiber.
Cauliflower Mash: Keeps it low-carb and creamy.
A Crisp White Wine: Sauvignon Blanc or Chardonnay are ideal.
Crusty Bread: For soaking up the luscious sauce.

How to Store & Reheat Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips:

Warm gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce.
Microwave in short bursts (30–60 seconds) to avoid overcooking the chicken.

Freezing Not Recommended: The sauce may separate and the asparagus texture will suffer after thawing.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs will work beautifully and remain juicy. Adjust the cooking time as they may take a bit longer.

What can I substitute for coconut flour?

White flour, almond flour, or even gluten-free all-purpose flour will work as a substitute. Each will yield slightly different textures.

Can I prep this in advance?

Yes! You can prepare the lemon butter sauce and slice the chicken a day ahead. Store separately and cook fresh when ready to serve.

Is this recipe kid-friendly?

Very much so! The lemon and honey balance each other out for a tangy-sweet sauce that kids usually enjoy. For picky eaters, skip the asparagus or serve on the side.

Can I bake this instead of cooking on the stovetop?

This recipe is best on the stovetop for that golden crust and fresh flavor. However, you could sear the chicken, arrange everything in a baking dish, and finish in a 375°F oven for 10–12 minutes.

Bring Flavor Back to Weeknights

This Lemon Butter Chicken with Asparagus is a simple yet sensational meal that fits all occasions—from a solo dinner to a family feast. Its bright flavors, nourishing ingredients, and easy cleanup make it a regular winner in any home kitchen.

If you try this recipe, please share it with friends or family, and don’t forget to subscribe to our blog for more delicious, wholesome recipes every week. Let’s make cooking joyful again—one skillet at a time. 🍋🍗💚