Lemon Garlic Chicken and Asparagus Skillet

If you have leftover chicken sitting in your fridge and don’t want another boring reheated meal, this lemon garlic chicken and asparagus skillet is exactly what to make next.

It’s quick, simple, and made with just a handful of ingredients, but the creamy lemon garlic sauce keeps the chicken from drying out and adds a ton of flavor.

If you like easy chicken meals, you might also enjoy my air fryer chicken bites or this easy chicken cobbler recipe - both are simple, flavorful dinners that don’t take much effort.

Why I Love This Recipe

This is an easy leftover chicken recipe that turns already cooked chicken into a fresh, flavorful meal instead of a dry reheated dish. This recipe is especially perfect in spring when asparagus is fresh, affordable, and everywhere.

The lemon garlic cream sauce adds moisture and bright flavor, making it perfect for keeping leftover chicken tender and juicy.

Everything cooks in one skillet, which makes cleanup simple and keeps this recipe weeknight-friendly.

It’s a naturally low-carb, high-protein dinner option that fits well with lighter eating goals without feeling like diet food.

This asparagus chicken skillet is ready in about 20 minutes, making it a great last-minute dinner idea.

Ingredients

• 2 cups cooked chicken, cut into bite-sized pieces (rotisserie chicken, grilled chicken, or baked chicken all work well)
• 1 bunch (approx. 1 lb) fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 tablespoons butter
• ½ teaspoon garlic powder if needed
• ½ cup chicken broth
• ½ cup sour cream
• 1 tablespoon lemon juice (fresh is best, but bottled works)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ¼ cup grated parmesan cheese for extra flavor

Instructions

Step 1
Heat olive oil in a large skillet over medium heat.
Add the asparagus pieces and cook for 4 to 5 minutes, stirring occasionally, until they are just tender but still slightly crisp.
Remove the asparagus from the skillet and set aside.

Step 2
In the same skillet, melt the butter.
Pour in the chicken broth and stir. Let it simmer for 2 to 3 minutes to slightly reduce.

Step 3
Lower the heat and stir in the sour cream and lemon juice until smooth. Season
If using parmesan cheese, stir it in at this point.

Step 4
Add the cooked chicken and asparagus back into the skillet.
Stir gently to coat everything in the sauce and heat through for 3 to 4 minutes.

Step 5
Season with salt and pepper to taste and serve warm.

Tips for Best Results

Cut asparagus into even pieces so it cooks evenly and stays tender-crisp instead of mushy.

Do not boil the sauce after adding sour cream, as high heat can cause it to separate.

If your sauce feels too thick, add a splash of chicken broth to loosen it.

For extra flavor, add a pinch of red pepper flakes or a little lemon zest.

Easy Variations

Use broccoli or green beans instead of asparagus if that’s what you have on hand.

Swap sour cream for Greek yogurt to increase protein and slightly lighten the sauce. I find that the yogurt seperates easy so I prefer to use sour cream.

Add cooked pasta to turn this into a more filling one-pan meal.

Use fresh cooked chicken instead of leftovers if needed - just cook it first and then follow the recipe as written.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat or in the microwave in short intervals.

Add a splash of chicken broth when reheating to bring the sauce back to life.

FAQs

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