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Lemon Dijon Chicken with Asparagus

Tart, buttery and sweet, chicken breasts are seasoned and sautéed and served with delicious, fresh steamed asparagus in a busy weeknight recipe that will taste like it took all day.

10 minutes
10 minutes


  • 12 oz. chicken breast (about 2 pieces)
  • 1 tsp. olive oil*
  • 1/4 tsp. salt*
  • 1/8 tsp. ground black pepper*
  • 12 spears asparagus
  • 1/2 lemon, juiced
  • 2 tbsp. butter*
  • 1 tbsp. dijon mustard
  • *common pantry item


  1. Wash the asparagus and trim off the bottom, about 1 1/2 inches.
  2. Steam the asparagus in the microwave by placing on a plate with 1 tbsp. of water, cover and microwave for 1 1/2 minutes. Set aside.
  3. Cut chicken breast in half horizontally to create about 1/2 inch thickness. Season chicken on both sides using 1/4 tsp. salt and 1/8 tsp. pepper.
  4. Heat 1 tsp of oil in a medium sauté pan over high heat. Add chicken to hot pan; reduce to medium-high heat. Cook for 2 minutes on each side until cooked through; remove from pan and set aside.
  5. Add lemon juice and mustard to the pan and stir to deglaze for 30 seconds. Remove from heat, add butter and stir until melted. Add asparagus and coat with sauce.
  6. Plate asparagus and chicken and top with remaining sauce.
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