5-ingredient oven-baked chicken breasts with lemon-butter asparagus

Step 1/4

• 1 lemon
• 350 g green asparagus
• 10 g parsley

• oven
• fine grater
• citrus press
• knife
• cutting board

Preheat oven to 200°C/400°F. Zest and juice the lemon. Trim asparagus. Mince parsley.

Step 2/4

• 2 tbsp butter
• 2 chicken breasts (skin-on)
• 100 g flour
• salt
• pepper

• ovenproof pan
• paper towels
• tongs

Add butter to an ovenproof pan and transfer to the oven. Pat chicken breasts dry and season with salt and pepper all over. Dredge in flour and shake off any excess then place floured chicken breasts into preheated ovenproof pan. Roast at 200°C/400°F undisturbed for approx. 15 min., or until brown and crispy on the bottom. Flip and cook approx. 10 min. more, or until cooked through. Keep warm.

Step 3/4

• 350 g green asparagus
• olive oil (for frying)

• frying pan

In the meantime, add some olive oil to a frying pan. Add asparagus to the pan and sauté until cooked through and brown in spots, approx. 8 min. Remove from pan and set aside.

Step 4/4

• 4 tbsp butter (for frying)
• salt
• pepper

Add remaining butter to the frying pan and let melt. Add lemon juice and season with salt and pepper. Once a thick sauce has formed, add asparagus back to the pan and coat in the sauce. Add lemon zest and some parsley. Serve chicken breasts with lemon-butter asparagus and garnish with remaining parsley. Enjoy!

Enjoy your meal!