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Baked boneless chicken breasts and asparagus spears on a baking sheet.

Baked Lemon Butter Chicken and Asparagus


  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 bunch asparagus, tough ends sliced or snapped off
  • 6 tablespoons butter, melted
  • 3 tablespoons fresh lemon juice
  • Zest from one lemon (about 1 tablespoon)
  • 11/2 tablespoons freshly minced garlic
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1 small lemon, thinly sliced (optional)


  1. Preheat your oven to 400 degrees F.
  2. Season chicken breasts with salt and pepper.
  3. Heat olive oil in a large nonstick skillet over medium high heat.  Add chicken breasts and cook until browned, about 3-4 minutes on each side.  Remove from heat and set aside.
  4. Mix melted butter in a small bowl with lemon juice, lemon zest, garlic, dill, thyme and tarragon by stirring or whisking well to combine.
  5. Spray a large rimmed baking sheet with cooking spray.  Place chicken breasts evenly along center of pan.  Arrange asparagus spears around chicken.  Drizzle evenly with butter mixture.  Top with lemon slices, if desired.
  6. Bake for 20-30 minutes, or until chicken breasts are thoroughly cooked and asparagus is tender (will depend upon thickness of chicken breasts).
  7. Baste with juices in pan before serving.
  • Prep Time: 10
  • Cook Time: 36