Make sure to carefully follow each step of the instructions for the best results :
- Season and sear the chicken.
Pat the chicken dry and season on both sides with garlic powder, paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden on the outside and cooked through to 165°F. Transfer to a plate. Most one-pan lemon garlic chicken recipes start by searing the chicken first for better color and flavor before building the sauce. - Cook the asparagus.
Add a little more olive oil to the same skillet if needed. Add the asparagus and garlic, season lightly with salt and pepper, and cook for 2 to 3 minutes, stirring occasionally, until the asparagus is tender-crisp. Transfer to the plate with the chicken. Cooking the asparagus briefly in the same pan keeps the cleanup minimal while picking up all the flavor left from the chicken. - Build the lemon garlic sauce.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds until fragrant. Add the chicken broth, lemon juice, lemon zest, and Dijon mustard. Stir well and scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until it reduces slightly. Lemon juice, garlic, broth, and Dijon mustard are common sauce components in many one-pan lemon chicken recipes. - Finish together.
Return the chicken and asparagus to the skillet. Spoon the sauce over the chicken and let everything warm through for 1 to 2 minutes so the flavors come together. Finish with fresh parsley and an extra squeeze of lemon if you like. - Serve warm.
Plate the chicken with the asparagus alongside and spoon plenty of the lemon garlic sauce over everything. This dinner is satisfying on its own, but it pairs naturally with a side salad or cauliflower rice.