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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.
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.
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.
Honey Butter Lemon Chicken and Asparagus
Equipment
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 2 tablespoons honey
- Juice of 1 lemon, divided
- ¼ cup (30 g) cornstarch or flour
- Salt and pepper
- 1 pound (454 g) boneless, skinless chicken breasts
- Large bunch of asparagus, approximately 3/4 – 1 pound, trimmed
Instructions
- In a small bowl, whisk together butter, honey, and juice of 1/2 the lemon then set aside.
- In a large plastic bag, add cornstarch/flour, salt, pepper, and chicken. Shake the bag to coat the chicken evenly. (You can also do this on a shallow plate if you don't want to use a plastic bag).
- 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 and internal temperature reaches 165 °F (74 °C).
- Add the asparagus to the skillet and cook until just tender. Squeeze the remainder 1/2 of the lemon onto the cooked dish.
- Serve warm and divide evenly amongst plates.
- 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.
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!)
I left it on medium high from melting the mixture… maybe I am supposed to turn it down?
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!
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!
This chicken is gorgeous! Hope you’re feeling better now!
Thank you!
Such a flavorful recipe.
So nice and simple and tasty!
Love lemon and asperagus!
Sounds great! I can’t wait to try this. My kids love chicken skillet recipes!
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…
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.
Sounds yummy but what can be substituted for the tapioca flour? At $10 a bag it’s not something I have in the pantry!
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! :)