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A healthy chicken breast recipe for weeknights, showing a prepared dish.

Lemony Herb Pan-Seared Chicken Breasts with Roasted Asparagus

This recipe features juicy chicken breasts seasoned with lemon and herbs, pan-seared to perfection, and served alongside tender-crisp roasted asparagus for a complete and flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 350 kcal

Equipment

  • Paper towels
  • Small bowl
  • Baking sheet
  • Large skillet (oven-safe preferred)
  • Meat thermometer
  • Cutting board
  • Knife

Ingredients
  

Main Ingredients

  • 2 count boneless, skinless chicken breasts about 6-8 oz each, pounded to ¾-inch thickness
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 count lemon half thinly sliced for garnish, half juiced (about 1-2 tbsp)

For Asparagus

  • 1 bunch fresh asparagus tough ends trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste

Optional Garnish

  • Fresh parsley or dill chopped

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and prepare the chicken by patting it dry.
  • In a small bowl, mix together 1 tbsp olive oil, oregano, thyme, garlic powder, salt, and pepper, then rub this mixture onto both sides of the chicken breasts.
  • On a baking sheet, toss the trimmed asparagus with 1 tbsp olive oil, salt, and pepper.

Cooking

  • Heat a large skillet over medium-high heat, then sear the seasoned chicken breasts for 4-5 minutes per side until golden brown.
  • Transfer the chicken to the preheated oven (either in an oven-safe skillet or on the same baking sheet as the asparagus, keeping them separate).
  • Roast the chicken and asparagus for 8-12 minutes, or until the chicken reaches 165°F (74°C) and the asparagus is tender-crisp.

Serving

  • Remove from the oven, let the chicken rest for 5 minutes, then squeeze fresh lemon juice over both the chicken and asparagus.
  • Slice the rested chicken against the grain and serve immediately, garnished with fresh parsley or dill and lemon slices if desired.

Notes

For extra flavor, marinate the chicken for at least 30 minutes or up to 2 hours before cooking. If you don't have an oven-safe skillet, simply transfer the seared chicken to the baking sheet with the asparagus before roasting.