These lemon-scented chicken tenders and asparagus cook in one skillet. Add a salad and some crusty bread to complete this springtime dinner. Make the Lemon-Caper Cream ahead and refrigerate until ready to serve.
Skillet Chicken and Asparagus with Lemon Caper Sauce
These lemon-scented chicken tenders and asparagus cook in one skillet. Add a salad and some crusty bread to complete this springtime dinner. Make the Lemon-Caper Cream ahead and refrigerate until ready to serve.
Ingredients
Lemon-Caper Cream
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 2 teaspoons capers
- 1 teaspoon caper brine
- 1/2 teaspoon dried dill
- 1/4 teaspoon freshly ground black peppercorns
- 1 lemon zested and juiced, divided
Chicken Tenders and Asparagus
- 2 tablespoons all purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 pounds chicken tenders
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound asparagus cut into 2-inch pieces
- 2 cloves garlic minced
- 1/2 cup chicken broth
Instructions
- Stir together sour cream, mayonnaise, Dijon mustard, capers, caper brine, dill weed, and 1/4 teaspoon black pepper in a small bowl. Stir in 1 teaspoon lemon juice. Taste; add lemon juice as desired, up to 2 teaspoons more, reserving remaining lemon zest and juice for chicken. Refrigerate sauce until ready to use.
- Combine flour, 1 teaspoon lemon zest, garlic powder, salt, and 1/2 teaspoon black pepper in a resealable plastic bag. Shake to combine.
- Pat chicken dry with paper towels; add to the bag. Squeeze out most of the air, reseal the bag, and move chicken around until lightly coated with flour mixture.
- Heat butter and oil in a 12-inch skillet over medium heat; swirl the skillet a few times to mix. Add chicken to the hot skillet in a single layer; cook until browned, 3 to 4 minutes. Turn; cook until chicken is browned, no longer pink at the center, and juices run clear, 3 to 4 minutes. Internal temperature measured with an instant-read thermometer should be at least 165 degrees F (74 degrees C). Remove chicken to a plate; keep warm.
- To the same skillet, add asparagus; cook and stir until bright green, about 2 minutes. Remove to a plate; keep warm. Stir minced garlic into skillet; cook until fragrant, about 30 seconds. Pour chicken broth and 2 tablespoons lemon juice into the skillet; bring to a boil, scraping up the browned bits from the bottom of the pan.
- Return chicken to the skillet, and turn chicken to coat both sides in the liquid; return to a boil. Return asparagus to the skillet, and continue cooking until most of the liquid has evaporated, 1 to 2 minutes.
- Place chicken and asparagus on a serving plate and add a dollop of Lemon-Caper Cream.
