Paleo Lemon Honey Chicken & Asparagus Skillet – a quick and healthy 30 minute dinner recipe that is made in 1 skillet! Gluten free, grain free, dairy free, refined sugar free, clean eating.
This paleo lemon honey chicken and asparagus skillet has been on repeat all of April, now that the sunshine is here and it is really feeling like spring. I love it so much because it features my 2 favorite spring produce: lemons and asparagus.
Even better is this is a 30 minute dinner recipe that is all made in 1 skillet! Such easy cleanup! Which means more time for us to be outside playing in the sunshine, and watching our 2 year old have the most fun ever in a $10 baby pool.
This paleo lemon honey chicken and asparagus skillet is a cinch to make. I start off by searing the chicken breasts in my cast iron skillet until they’re golden brown. I transfer them to a plate to rest then sauté the asparagus with some finely chopped onion and garlic for just 2-3 minutes until the asparagus is bright green.
Then it’s time to add in the real star of the show, the bright and fresh lemon honey sauce. It’s made with chicken stock, lemon juice, honey and 1 teaspoon of tapioca starch to help thicken it a touch.
I add the chicken back in to warm, let the sauce cook and reduce, then serve!
If you want to be fancy, you can char off some lemon slices to garnish. This is just for looks, I personally don’t eat the lemon slices. But my 2 year old son is crazy and actually likes eating raw lemon. I don’t know where he gets it! If I’m making this just for us I skip charring off the lemon slices, but if I’m having friends over for dinner I’ll go to the extra effort. Takes just 2 minutes and it is oh so pretty.
You’re going to love the amazing, fresh, bright, sweet and lemony flavor of this paleo lemon honey chicken and asparagus skillet. And you’re going to love serving it to your family because it is so healthy! Made with all real, whole ingredients. Paleo, gluten free, grain free, dairy free, refined sugar free, clean eating.Print
(2) 8-ounce chicken breasts, cut in half horizontally and pounded 1/2″ thick
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 tablespoon olive oil
1/4 cup chopped yellow onion (from half a medium yellow onion)
2 garlic cloves, grated or finely chopped
1.5 pounds asparagus, tough ends cut off and discarded, chopped into 2″ pieces
1/2 cup chicken stock
2 tablespoons lemon juice, from 1 or 2 juicy lemons
1 tablespoon honey
Kitchen Equipment Needed:
Preheat your cast iron skillet (or heavy bottom skillet) over medium heat.
Season the chicken breasts with 1 teaspoon salt + pepper.
In a small bowl, combine the chicken stock, lemon juice, honey and tapioca starch. Stir to combine and set aside.
Add the olive oil to the heated skillet. Cook the chicken breasts until golden brown, about 5 minutes, then flip and cook the other side. Cook until the chicken reaches an internal temperature of 165º. Transfer the chicken to a plate.
Add the onions, asparagus and garlic to the skillet. Season with remaining 1 teaspoon salt + pepper. Cook until for 2-3 minutes until the onion is softened and the asparagus turns bright green. Add the chicken stock/lemon/honey/tapioca starch mixture. Return the chicken to the skillet. Continue to cook another 5 minutes until the asparagus is crisp tender and the sauce has slightly thickened. Taste the sauce and adjust seasoning if needed (adding more salt, pepper, lemon juice or honey to suit your taste). Serve warm.
This is optional, but I charred off some lemon slices after removing the chicken from the skillet, before adding the asparagus. Cook about 1 minute per side until golden brown, then remove and add back in before serving. It just makes a pretty garnish : )
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