Lemon Thyme Chicken & Asparagus

Servings: 4
Time: 35 minutes

INGREDIENTS:

3 tbsp all purpose flour
½ tsp salt
¼ tsp pepper
2 large boneless skinless chicken breasts (halved)
2 tbsp olive oil
1 medium white onion, diced
1 tbsp unsalted butter + another 2 tbsp
½ tsp dried thyme
1 cup chicken broth
1 lemon juiced + another 1/2 lemon
2 tbsp minced fresh thyme
1 bundle of asparagus
Salt & lemon pepper 
1 bag mini potatoes
1 tbsp olive oil

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees. Prep a baking sheet with parchment paper or aluminum foil. Spray with cooking spray.
  2. Chop ends off of asparagus and dice onion. Place potatoes in a small bowl and cover with 1 tbsp olive oil, salt, and lemon pepper. 
  3. When the oven is preheated, add potatoes to the baking sheet and place into the oven for 15 minutes.
  4. While the potatoes are baking, in a small bowl, combine flour, salt, and pepper. Keep 4 ½ tsp for sauce. Sprinkle remaining flour mixture on both sides of the chicken. 
  5. In a large nonstick skillet, heat 2 tbsp oil over medium heat. Add chicken and cook for about 7-9 minutes on each side or until cooked through. Remove and keep warm. 
  6. After 15 minutes of baking, pull the potatoes out and smash them down with a glass. Also at that 15 minute mark add asparagus to the other side of the pan and cover with more lemon pepper and salt plus 2 tbsp of butter cut into chunks. Return to the oven for another 20 minutes.
  7. In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender - about 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. 
  8. Return chicken to the pan if it needs to be reheated. 
  9. Serve sauce over chicken with asparagus and potatoes. Top with fresh thyme and a lemon wedge.
Lemon Thyme Chicken
Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. —Kay Shimonek, Corsicana, Texas
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