Honey Butter Lemon Chicken with Asparagus

  • *Be sure to check out the recipe video below!*

    This honey butter lemon chicken with asparagus has some of the freshest ingredients to make a flavorful weeknight dish! This recipe is quick and easy and uses one-skillet! Less mess and easy clean-up!

    I’ve been sick all weekend and I haven’t had much of an appetite — partly because I can’t taste anything.

    I usually make my way to the farmer’s market on Sunday’s because I find that their produce is vastly different tasting than what you get at the supermarket. I have known this for quite some time; like you go to the farmer’s market to support local farmers and businesses but to also get the fresh of the freshest produce. However, I didn’t really experience that difference until several weeks ago when I bought a bunch of asparagus at the farmer’s market.

    Whenever I go to the farmer’s market, I try to base my week’s dinner menu off what’s in season and what the vendors are offering. It’s very un-Julie-like to go somewhere without a list but at the farmer’s market, I like to be a bit spontaneous because I’ve discovered that as even your best intentions to be prepared at a farmer’s market; you’re bound to have a little improvisation thrown your way just because of the offerings of different vendors.

    This honey butter lemon chicken with asparagus has some of the freshest ingredients to make a flavorful weeknight dish! This recipe is quick and easy and uses one-skillet! Less mess and easy clean-up!

    Anyway, back to the bunch of asparagus I bought at the farmer’s market. The taste was unreal. It was like nothing I ever tasted. I know that sounds bizarre because you’re probably just like, “asparagus is just asparagus” but no — this asparagus was so different. It was so incredibly tender and there was so much more flavor than any of the other asparagus I’ve ever had.

    It was more…asparagussy? Like it was FRESH and it was as if I was eating it at the farm where it was grown or something. Right then and there.

    This honey butter lemon chicken with asparagus has some of the freshest ingredients to make a flavorful weeknight dish! This recipe is quick and easy and uses one-skillet! Less mess and easy clean-up!

    I took that asparagus and knew I had to pair it with this honey butter lemon chicken. It’s just a great combination of fresh and clean flavors especially for the season!

    This one skillet dish is a quick one for any night of the week and the flavors are outstanding! I mean, who doesn’t love honey butter slathered all over?! I definitely would not object to that.

    This honey butter lemon chicken with asparagus has some of the freshest ingredients to make a flavorful weeknight dish! This recipe is quick and easy and uses one-skillet! Less mess and easy clean-up!

    5 from 1 vote
    This honey butter lemon chicken with asparagus has some of the freshest ingredients to make a flavorful weeknight dish! This recipe is quick and easy and uses one-skillet! Less mess and easy clean-up!
    Honey Butter Lemon Chicken and Asparagus
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    This one-skillet dish with honey butter slathered all over lemon chicken and asparagus is a fresh and quick dinner idea for any night of the week!

    Servings: 4
    Ingredients
    • 4 tablespoons unsalted butter
    • 2 tablespoons honey
    • Juice of 1 lemon, divided
    • 1/4 cup tapioca flour
    • Salt and pepper
    • 1 pound boneless, skinless chicken breasts
    • Large bunch of asparagus, approximately 3/4 - 1 pound, trimmed
    Instructions
    1. In a small bowl, whisk together butter, honey, and juice of 1/2 the lemon then set aside.

    2. In a large plastic bag, add tapioca flour, salt, pepper, and chicken. Shake the bag to coat the chicken evenly.

    3. In a large skillet over medium-high heat, melt honey butter mixture then add the chicken and brown on one side, about 5-7 minutes. Then repeat on the other side and cook until chicken has cooked through.

    4. Add the asparagus to the skillet and cook until just tender. Squeeze the remainder 1/2 of the lemon onto the cooked dish.

    5. Serve warm and divide evenly amongst plates.

    6. Optional: if you want, you can cut up sliced of lemon and after the chicken and asparagus has finished cooking, you can "cook" the lemon for presentation, like I did in the photos.

    Recipe Video

    Recipe Notes

    If you don't have tapioca flour in your pantry (and I realize many don't); it is okay to use regular all-purpose flour for this or even cornstarch. I chose to use tapioca flour because it yields a crispier crust but you certainly don't have to.

  • 23 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Sue says:

    Sounds yummy but what can be substituted for the tapioca flour? At $10 a bag it’s not something I have in the pantry!

    • Julie says:

      You can use cornstarch or regular all-purpose flour. I love using tapioca flour because it gives a crispier crust but definitely use what you have in the pantry! :)

  • Heather Christo says:

    I’m sorry to hear that you have been so sick- that is the worst. But this chicken is absolutely gorgeous and I hope it made me feel better.

  • Jan says:

    Julie, sorry to hear you weren’t feeling well; however, from the looks of this dish you must be feeling perky – this looks Yummy! Take care…

  • Sommer@ASpicyPerspective says:

    Sounds great! I can’t wait to try this. My kids love chicken skillet recipes!

  • Maria Lichty says:

    Love lemon and asperagus!

  • Kevin @ Closet Cooking says:

    So nice and simple and tasty!

  • Megan @ MegUnprocessed says:

    Such a flavorful recipe.

  • Lane & Holly @ With Two Spoons says:

    This chicken is gorgeous! Hope you’re feeling better now!

    • Julie says:

      Thank you!

  • Erin says:

    I am OBSESSED with your layout! And your content is to die for as well :) You’ve inspired me to update my blog.

    More pictures, more white, more ME!

  • Zenaide says:

    My sauce turned veru brown and burnt during the first 5-7 minute side of the chicken. Did I do something wrong?

    (P.S. it’s been my new years resolution to cool once a week and I’ve actually been having fun working my way through your recipes….for a beginner your recipes are easy to follow and the time prediction seems accurate even with my wobbles and woes! So thank you for being wonderful!)

    • Zenaide says:

      I left it on medium high from melting the mixture… maybe I am supposed to turn it down?

      • Julie says:

        Hi, I’m so glad you are cooking once and week and working through my recipes! That makes me so happy to hear. In regards to your sauce turning very brown – different stovetops have different types of heat output so yes, if your sauce is turning pretty brown and burnt, I would turn down the heat to about a medium-low and cook the chicken that way. Hope that helps!

  • Janey says:

    Looks terrific! Can’t wait to try it?❤️

  • Sally says:

    Looks good

  • Marcia says:

    Best chicken dish ever! My husband can’t stop praising me ?
    Made extra sauce. This is an awesome recipe!

    • Julie says:

      This is so great to hear! Thanks for sharing! :)

  • Susan says:

    Tapioca flour? Can I use almond flour or something else?

    • Julie says:

      No, almond flour would not work in this. If you don’t have tapioca flour (and I realize most don’t), you can use regular AP flour. I use tapioca flour because I like the crispier crust that it yields.

  • Ashley Loden says:

    Has anyone tried substituting the asparagus with green beans? Im out of asparagus but want to try this tonight lol

    • Julie Wampler says:

      Green beans would work!!

  • Cristina says:

    Very tasty! Instead of using a disposable plastic bag, consider using a resealable container that you can shake the chicken in. I hate to use plastic bags unnecessarily.

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