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Lemon Garlic Butter Chicken with Asparagus and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Medium saucepan
  • Large skillet
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts, sliced into strips
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 4 tablespoons butter
  • 4 garlic cloves, minced
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Combine the rice and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
  • While the rice cooks, season the chicken strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium heat.
  • Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken to a plate and set aside.
  • Add the remaining 2 tablespoons of butter and the minced garlic to the same skillet. Cook for 1 minute until fragrant.
  • Add the asparagus pieces to the skillet and cook for 3 to 4 minutes until bright green and just tender. Return the chicken to the pan.
  • Stir in the lemon juice and zest. Cook for another minute to warm everything through and coat the chicken and asparagus in the sauce.
  • Fluff the rice with a fork and divide it among four plates. Spoon the chicken and asparagus mixture over the rice and sprinkle with chopped parsley before serving.

Notes

Cook the rice first so it stays warm while you finish the skillet. If the sauce tastes too tart, add a small pat of extra butter at the end to mellow the lemon. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. For best texture, avoid overcooking the asparagus so it keeps a slight crunch against the tender chicken.
Course: Main Course
Cuisine: American
Equipment: Medium saucepan, Large skillet, Cutting board, Knife