This is the main content.
One-Pan Chicken Limone
Recipes
One-Pan Chicken Limone
4 servings
50 minutes total (Active 15 minutes)

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 lb)
  • Plastic wrap
  • 2 tablespoons unsalted butter, melted
  • 2 lemons, for juice/thinly sliced and divided
  • 2 shallots, thinly sliced
  • 1 lb fresh asparagus
  • 2 tablespoons olive oil
  • 3 tablespoons capers
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ cup chicken broth (or stock)
  • Nonstick aluminum foil

Steps

    1. Preheat oven to 400°F. Flatten chicken by pounding with meat mallet (or rolling pin) between two pieces of plastic wrap until ½-inch thick.
    2. Melt butter. Squeeze one lemon for juice (2 tablespoons), then slice remaining lemon thinly and reserve. Slice shallot; trim asparagus removing tough root end.
    3. Combine in small bowl: butter, olive oil, capers, shallots, garlic, salt, and pepper until blended. Combine in second small bowl: broth and lemon juice until blended.
    4. Line baking sheet with foil. Arrange chicken in center of baking sheet; add asparagus on both sides of chicken. Spoon butter mixture over chicken and asparagus. Pour broth mixture over chicken, then top with reserved lemon slices.
    5. Bake 15 minutes. Brush chicken with pan juices. Bake 15–17 more minutes or until asparagus is tender and chicken is 165°F. Serve.

Amount per ¼ recipe serving: Calories 380, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 140mg, Sodium 530mg, Total Carb 6g, Fiber 2g, Sugars 2g, Protein 48g, Calc 4%, Iron 10%