Creamy Chicken with Asparagus

This one-skillet chicken and asparagus dish is perfect for a light, breezy spring dinner, with lemon-peppered chicken and fresh lemon zest and juice bringing bright, fresh flavor to the sauce. Best of all, it comes together in under 30 minutes.

Ingredients

2 Tbsp. olive oil, divided
1 (1.25 lb.) pkg. boneless, skinless chicken thighs
2 tsp. lemon pepper seasoning
1 lb. asparagus
1 lemon
2 Tbsp. all-purpose flour
½ cup reduced-sodium chicken broth
¼ cup low-fat milk
2 oz. reduced-fat cream cheese, room temperature
Cooked egg noodles, to serve
2 Tbsp. chopped parsley (optional)

Steps

In a 12-inch skillet, heat 1 tablespoon oil over medium-high. Pat chicken dry with paper towels and season with salt and lemon pepper. Add chicken to skillet and cook until golden brown 2–3 minutes per side (chicken will not be fully cooked through). Transfer to a plate.
Meanwhile, trim asparagus and cut in half. Into a small bowl, finely grate 1 teaspoon zest from lemon and squeeze 1 tablespoon juice.
To skillet, add remaining 1 tablespoon oil along with flour, stirring to combine. Add chicken broth and milk, scraping up browned bits in the pan and stirring until thickened. Add lemon zest, lemon juice and cream cheese and cook, stirring, until cream cheese melts into the sauce, 1–2 minutes. Season with salt and pepper.
Return chicken to skillet and add asparagus, stirring to coat in sauce. Cook, stirring occasionally, until chicken is fully cooked and asparagus is tender, 6–8 minutes. Serve over egg noodles. Garnish with parsley, if desired.

Tips

You can also serve this creamy chicken recipe with couscous or crusty bread instead of noodles.

This recipe is

Nut-free
Egg-free