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Skillet Chicken and Asparagus with Lemon Caper Sauce
Skillet Chicken and Asparagus with Lemon Caper Sauce
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
One-skillet lemon chicken tenders and asparagus with tangy lemon-caper sour cream sauce.
Ingredients:
  • Lemon-Caper Cream:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons capers
  • 1 teaspoon caper brine
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon, zested and juiced, divided
  • Chicken Tenders and Asparagus:
  • 2 tablespoons all-purpose flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 3/4 pounds chicken tenders
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 1 pound asparagus, cut into 2-inch pieces
  • 2 cloves garlic, minced
Instructions:
  • Combine sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill weed, and 1/4 teaspoon black pepper in a small bowl. Mix in 1 teaspoon lemon juice, adjusting to taste with up to 2 more teaspoons. Chill sauce until needed, saving some lemon zest and juice for chicken.
  • In a resealable plastic bag, mix together flour, 1 teaspoon of fresh lemon zest, garlic powder, salt, and 1/2 teaspoon of black pepper. Shake well to combine all the flavors.
  • Dry the chicken thoroughly with paper towels and place it in a bag. Remove excess air, seal the bag, then shake the chicken gently until it's evenly coated with the flour mixture.
  • In a 12-inch skillet over medium heat, melt butter with oil, swirling the skillet to mix. Add chicken in a single layer; brown for 3 to 4 minutes per side until fully cooked, reaching an internal temperature of at least 165°F (74°C). Transfer chicken to a plate and keep warm.
  • Add asparagus to the flavorful skillet and sauté until vibrant, approximately 2 minutes. Transfer to a plate to keep warm. Sauté minced garlic in the skillet until aromatic, around 30 seconds. Pour in chicken broth and 2 tablespoons lemon juice, then bring to a boil while deglazing the pan's browned bits.
  • Add the chicken back to the skillet and coat both sides in the flavorful liquid. Bring it back to a boil. Add the asparagus back in and cook until most of the liquid has evaporated, for about 1 to 2 minutes.
  • Arrange the tender chicken and vibrant asparagus on a beautiful serving plate, and top it with a generous dollop of zesty Lemon-Caper Cream for an exquisite finishing touch.

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