Tested till perfect Skillet Lemon Chicken with Asparagus

Skillet Lemon Chicken with Asparagus

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 bunch 1bunchasparagus spearasparagus spears, (about 1 lb/500 g)
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspdried thyme
  • 1 cup 1cupsodium-reduced chicken stock
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspcornstarch
  • 1 tsp 1tspgrated lemon rind
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Cut asparagus on diagonal into 1-inch (2.5 cm) lengths; set aside.

Cut chicken into 1-1/2 inch (4 cm) cubes; sprinkle with salt and pepper.

In large skillet, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate.

Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.

Return chicken and any accumulated juices to pan. Add asparagus and chicken stock; cover and simmer until asparagus is tender-crisp, about 2 minutes.

Meanwhile, whisk together lemon juice, cornstarch and lemon rind; add to pan and cook, stirring, until thickened, about 1 minute.

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Additional information :

Tip: To make this dish for two, divide all ingredients in half but follow cooking directions as specified.

Nutritional Information Per serving: about

cal 202 pro 29g total fat 6g sat. fat 1g
carb 9g fibre 2g chol 66mg sodium 367mg

% RDI:

calcium 3 iron 9 vit A 5 vit C 27
folate 56
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