Lemon Garlic Butter Chicken with Asparagus

A bright and buttery chicken dish baked with asparagus, perfect for weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Modern American

Calories: 380

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces boneless, skinless chicken breasts (about 1.5 lbs/680g) Use even-sized breasts for uniform cooking.
1 bunch asparagus, trimmed Choose firm, bright green stalks.
3 tablespoons butter, melted Use unsalted for better seasoning control.
3 cloves garlic, minced Fresh minced garlic yields the best aroma.
2 tablespoons fresh lemon juice (about 1 lemon) Fresh juice provides bright citrus oils.
1 teaspoon lemon zest Zest before juicing for best results.
1 tablespoon olive oil Use for drizzling over asparagus.
1 teaspoon dried oregano Can substitute with fresh herbs after baking.
1/2 teaspoon paprika Omit for a milder flavor.
to taste Salt and pepper Adjust according to preference.
Fresh parsley for garnish (optional) Adds a fresh touch to the presentation.

Method

Preparation

Preheat your oven to 400°F (200°C).
Arrange the chicken breasts in a single layer on a baking sheet.
In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, olive oil, oregano, paprika, salt, and pepper. Whisk until smooth.
Brush the garlic butter mixture over the chicken breasts and let rest for 10 minutes.
Add asparagus around the chicken, drizzling with olive oil and seasoning with salt and pepper.

Cooking

Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender.
Garnish with fresh parsley and let the chicken rest for 3 to 5 minutes after baking before serving.

Notes

For best results, monitor the temperature of the chicken using an instant-read thermometer. Adjust cooking time based on thickness of chicken breasts and asparagus.