Description
This Lemon Chicken with Mashed Potatoes and Green Asparagus is a cozy yet elegant meal that balances creamy, zesty, and savory flavors. Tender pan-seared chicken is smothered in a luscious lemon butter sauce, paired with fluffy mashed potatoes and crisp green asparagus for the perfect restaurant-style dinner made at home.
Ingredients
Scale
- For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced into thin cutlets)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
- For the Creamy Lemon Butter Sauce:
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
- For the Mashed Potatoes:
- 4 large Yukon gold potatoes, peeled and cubed
- 3 tbsp butter
- 1/4 cup heavy cream (or milk)
- Salt and pepper to taste
- For the Green Asparagus:
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the Chicken: Season chicken cutlets with salt, pepper, garlic powder, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Make the Creamy Lemon Butter Sauce: In the same pan, melt butter and sauté minced garlic for 30 seconds. Whisk in flour and cook for 1 minute. Gradually add chicken broth, heavy cream, lemon juice, and zest. Simmer for 2–3 minutes until thickened. Add Dijon mustard if desired, and season with salt and pepper. Return chicken to the pan and spoon sauce over top.
- Prepare the Mashed Potatoes: Boil potatoes in salted water for 15 minutes until tender. Drain, then mash with butter and cream until smooth. Season with salt and pepper.
- Cook the Asparagus: Heat olive oil in a skillet and sauté asparagus for 4–5 minutes until tender-crisp. Season with salt, pepper, and a squeeze of lemon.
- Assemble the Plate: Spoon mashed potatoes onto each plate, top with lemon chicken, and drizzle with sauce. Arrange asparagus on the side and garnish with parsley and lemon wedges.
Notes
Use fresh lemon juice for the best flavor. To make ahead, store chicken, sauce, and mashed potatoes separately. Reheat gently with a splash of milk or broth to maintain creaminess. For a lighter option, swap heavy cream with Greek yogurt or half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg