This Creamy Lemon Herb Chicken with Roasted Asparagus and Potatoes is an elegantly simple yet deeply satisfying one-pan (or one-meal, if you count the side dish prep) dinner that brings together tender, perfectly cooked chicken, vibrant asparagus, and golden-crisp potatoes, all bathed in a luscious, bright lemon-herb cream sauce. It’s a harmonious dish where each component complements the others beautifully, creating a balanced and flavorful meal that’s both comforting and impressive. The chicken breasts are seared to a golden perfection, locking in their juices, before being finished in the oven alongside the roasted vegetables. The star of the show, however, is often the sauce: a rich, velvety concoction infused with fresh lemon, aromatic herbs like thyme and parsley, and a hint of garlic, which coats everything with a delicate, savory tang.
What makes this recipe truly special is its ability to deliver a restaurant-quality experience with relatively straightforward steps. The method ensures the chicken remains moist and flavorful, while the potatoes become tender on the inside and deliciously crispy on the outside, soaking up the savory pan juices. The asparagus, added towards the end of the roasting time, retains its crisp-tender bite and bright green color, adding a touch of freshness and visual appeal. This dish is incredibly versatile and perfect for a weeknight family dinner, yet sophisticated enough to serve when entertaining guests. The aroma of roasting vegetables and simmering lemon-herb sauce filling your kitchen is utterly inviting, promising a delicious and wholesome meal. It’s a complete meal on a single plate, minimizing cleanup and maximizing enjoyment, making it a reliable favorite for any occasion where a hearty, flavorful, and beautiful dish is desired. The balance of protein, healthy fats, and carbohydrates makes it a well-rounded and deeply satisfying option.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total), pounded to an even 3/4-inch thickness for even cooking
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
For the Roasted Potatoes and Asparagus:
- 1.5 lbs small yellow or red potatoes (such as Yukon Gold or new potatoes), scrubbed and quartered
- 1 bunch asparagus (about 1 lb), woody ends trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or dried thyme
For the Creamy Lemon Herb Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter sauce)
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 1 tablespoon all-purpose flour (optional, for thickening, or use cornstarch slurry)
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
Instructions:
- Prepare Potatoes and Preheat Oven: Preheat your oven to 400°F (200°C). In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried Italian seasoning or thyme. Spread the seasoned potatoes in a single layer on a large baking sheet (or two if needed to avoid overcrowding). Roast for 20-25 minutes, or until they start to soften and turn golden.
- Prepare and Sear Chicken: While the potatoes are roasting, prepare the chicken. Pat the chicken breasts dry thoroughly with paper towels. Season both sides of the chicken with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works great) over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the hot skillet. Sear for 3-4 minutes per side, until deeply golden brown and a beautiful crust forms. The chicken will not be cooked through at this point. Remove the seared chicken from the skillet and set aside on a plate. Do not clean the skillet; the browned bits add flavor to the sauce.
- Prepare Asparagus: When the potatoes have been roasting for about 20-25 minutes, toss the trimmed asparagus with a small drizzle of olive oil, a pinch of salt, and pepper. You can add them directly to the baking sheet with the potatoes if there’s room, or use a separate smaller baking sheet.
- Start the Creamy Lemon Herb Sauce: While the vegetables continue to roast, make the sauce in the same skillet used for the chicken. Melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Deglaze the pan by pouring in the 1/4 cup of dry white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
- Whisk in the 1 tablespoon of all-purpose flour (if using) until no lumps remain. Cook for 1 minute.
- Gradually whisk in the 1 1/2 cups of chicken broth, then stir in the 1/2 cup of heavy cream. Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
- Remove the sauce from the heat and stir in the fresh lemon juice, chopped fresh parsley, and chopped fresh thyme. Taste the sauce and season with additional salt and black pepper as needed.
- Combine and Finish Baking:
- Carefully place the seared chicken breasts back into the skillet with the sauce. You can nestle them slightly into the sauce.
- Add the asparagus to the skillet around the chicken, or if you prefer to roast them slightly more, keep them on the separate baking sheet.
- Return the skillet with the chicken and sauce (and asparagus if added) to the oven. Continue baking with the potatoes for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes and asparagus are tender.
- Rest and Serve: Once cooked, remove the skillet (and potato baking sheet) from the oven. Let the chicken rest in the sauce for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender.
- Serving: Serve the creamy lemon herb chicken directly from the skillet, alongside the roasted potatoes and asparagus. Spoon extra sauce over the chicken and vegetables. Garnish generously with fresh chopped parsley before serving. This dish makes a complete and satisfying meal all on its own!