Lemon Herb Pan-Seared Chicken with Roasted Asparagus
"A simple yet elegant dish featuring tender pan-seared chicken breasts seasoned with lemon and herbs, served alongside perfectly roasted asparagus. Quick to prepare and full of flavor, ideal for a healthy weeknight meal."
Ingredients
All Steps
- 1
Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
- 2
Trim the woody ends off the asparagus. Toss the asparagus with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- 3
Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, dried thyme, salt, and pepper.
- 4
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the skillet.
- 5
Sear the chicken for 3-4 minutes per side, until golden brown. This creates a delicious crust.
- 6
Transfer the skillet with the chicken to the preheated oven. Place the baking sheet with asparagus in the oven as well.
- 7
Roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165F (74C) and the asparagus is tender-crisp. A squeeze of fresh lemon juice can be added to the chicken during the last few minutes of cooking if desired.
- 8
Remove from the oven. Let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted asparagus, with an extra squeeze of fresh lemon juice if desired.