This post may contain affiliate links. Please read my disclosure policy.
This lemon pepper chicken asparagus stir-fry is a quick and flavorful one-skillet dinner made with tender chicken, crisp asparagus, and a bright lemon-butter sauce.
Sometimes the simplest meals really are the best. ♡
This lemon pepper chicken asparagus stir-fry is a perfect example, made with just a handful of fresh ingredients and one skillet. It’s a quick, flavorful, feel-good dinner you can pull together in no time! Just sauté the asparagus and garlic, cook the chicken until it’s golden and lightly crisp, then toss everything in a bright lemon-pepper butter sauce with a sprinkle of fresh herbs, and dinner is ready.
We recently paired this stir-fry with my Lemon Parmesan Pearl Couscous, and it was a lemon-lover’s dream come true. But it would be equally delicious with pasta, rice, roasted potatoes, or whatever sounds good to you. It’s a simple, flexible recipe that’s easy to adapt with whatever veggies, herbs, or other fun add-ins (capers, almonds, etc) you have on hand, so please feel free to play around and make it your own!
Definitely one of those cozy, citrusy dinners you’ll want to make again and again.
Lemon Pepper Chicken Ingredients
Here are a few quick notes about the lemon pepper chicken ingredients you’ll need for this recipe:
Chicken: Boneless, skinless chicken breasts or thighs work well as the lean protein in this stir-fry. They cook quickly and stay tender when thinly sliced into bite-sized pieces.
Garlic: Fresh garlic infuses the stir-fry with savory, aromatic flavor and pairs beautifully with the lemon. I used three large cloves here, but feel free to add more if you love extra garlicky flavor.
Asparagus: Tender-crisp asparagus brings a fresh, grassy crunch that complements the lemon pepper seasoning perfectly. Slice it diagonally into small pieces for extra caramelization and to ensure you get some in every bite.
Lemon: We’ll use both the zest and juice of a fresh lemon to brighten the dish. Its vibrant acidity cuts through the richness of the butter and makes each bite sing.
Chicken stock: A splash of chicken stock (or dry white wine, if you prefer) helps deglaze the pan and adds a savory depth to the sauce.
Butter: I love using butter to sauté both the asparagus and chicken, adding richness and helping everything achieve a beautiful golden caramelization. Its creamy flavor balances the tangy lemon and sharp black pepper.
Flour: A light dusting of flour gives the chicken a delicate golden crust and helps the lemony sauce thicken slightly as it simmers.
Salt and pepper:I recommend a generous amount of freshly ground black pepper to play up the lemon pepper theme, but you can adjust to taste. Be sure to season with extra salt if needed just before serving.
Chopped fresh herbs:Finish the stir-fry with a handful of your favorite chopped fresh herbs. Dill or basil pair especially well with the lemon, or try cooking some rosemary or tarragon with the asparagus for more of an earthy twist.
Recipe Variations
Here are a few more ways that you’re welcome to customize this stir-fry and make it your own:
Swap the protein: Use shrimp, ground pork or tofu in place of the chicken.
Add more veggies: Mix in bell peppers, mushrooms, onions, snap peas or zucchini with the asparagus.
Add cream: Add in a splash of heavy cream or creme freshe at the end for a rich, velvety sauce.
Add crunch: Finish with a sprinkle of toasted almonds or pine nuts.
Add heat: Add a generous pinch of crushed red pepper flakes to amp up the heat.
Add sweetness: Add a generous drizzle of honey to give the dish a sweet-and-sour vibe.
More Chicken Stiry-Fry Recipes To Try
Looking for more easy chicken stir-fry recipes to try? Here are a few of our favorites:
This lemon pepper chicken asparagus stir-fry is a quick and flavorful one-skillet dinner made with tender chicken, crisp asparagus, and a bright lemon-butter sauce.
1 pound asparagus, sliced diagonally into ¾-inch pieces
3 large garlic cloves, minced or pressed
1/3 cup chicken stock
1 medium lemon, zested and juiced (about 2 tablespoons juice)
2 tablespoons chopped fresh dill or basil (optional)
Instructions
Coat the chicken. In a medium mixing bowl, season the chicken generously with salt and black pepper. Add the flour and toss until evenly coated. Set aside.
Cook the veggies.Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add the asparagus and lightly season with salt and pepper. Sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring frequently, for 1 minute. Transfer the mixture to a clean plate and set aside.
Cook the chicken.Add the remaining butter to the pan and swirl to coat. Add the chicken in a single layer and cook, undisturbed, until the bottom layer turns golden. Toss and continue cooking, stirring only occasionally, until the rest of the chicken is cooked through and lightly golden.
Combine.Add the chicken stock to deglaze and use a wooden spoon to gently lift up any browned bits on the bottom of the pan. Add the lemon zest and juice, the cooked asparagus, an extra twist of black pepper and toss to combine. Cook for 1 minute, until the broth slightly thickens. Taste and season with additional salt, pepper and/or lemon juice if needed.
Serve.Serve warm, topped with a generous sprinkling of fresh herbs, and enjoy!
