Cast Iron Lemon Caper Chicken with Asparagus – Makes 4 Servings
This is a favorite of my go-to one pan meals that is SO SATISFYING and SO QUICK AND SIMPLE to make with very few ingredients!!! It’s even good for inviting friends and family to the table any night of the week.
- 2 garlic cloves minced
- 1 TBSP olive oil + 1 TBSP olive oil
- 1 TBSP fresh parsley flakes
- Zest of 1 lemon
- Juice of 1 lemon
- 3 tsp. capers, drained
- 1 lb. asparagus, cut into bite size pieces
- 12 oz. boneless chicken breasts, cut into 4 even pieces with skin removed
Directions for Lemon Caper Chicken with Asparagus:
In a 12” cast iron skillet, heat 1 TBSP olive oil.
Once oil is heated, place chicken in pan and brown on both sides and cook through.
After chicken is cooked to just under done, remove from pan.
Reheat pan with additional 1 TBSP of olive oil. Add asparagus, garlic, parsley, lemon zest, lemon juice and capers to pan.
Cook until asparagus is cooked to your satisfaction.
Add chicken back to pan to finish cooking and coat with lemon caper sauce.
Mmmmm… So good!
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P.S. Please be sure to let me know if you make this for your family! I’d love to hear what they thought. If you found this post useful, please be sure to share it with others, who may like it as well.