Baked Lemon Chicken with Asparagus and Mushrooms

Low carb, gluten free baked lemon chicken with asparagus and mushrooms gives maximum impact for minimal effort. This baked lemon chicken cast iron skillet recipe works equally well as a stay-at-home date night recipe, or as a satisfying weeknight family dinner.

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Good afternoon, everyone! Who’s in the mood for an easy one pan recipe for… a cast iron skillet full of… gluten free and low carb… tangy-buttery-lemony-deliciousness? Everyone? Well, this one is for you: Baked Lemon Chicken with Asparagus and Mushrooms.

Asparagus has been seasonally on sale recently, so of course I had some ready and waiting in my fridge. That cheap asparagus paired so beautifully in this recipe with a handy pack of clearance chicken that somehow fell into my cart earlier this week — and of course, if it’s going to be lemony and buttery, you really need to add in some mushrooms and garlic as well.

So even though it’s still chilly in my neck of the woods here, we’re thinking spring flavors and colors in this week’s Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. And wonder of wonders: Everyone in this house ate their lemon asparagus mushroom chicken without complaints. (OK, High School Guy did avoid the mushrooms — but that merely resulted in bonus mushrooms for the rest of of us!)

Baked Lemon Chicken with Asparagus and Mushrooms

Ingredients

1 Tbsp olive oil
1.5 lbs boneless skinless chicken breast, trimmed and cut into four pieces
Sea salt, to taste
Black pepper, to taste
1/4 cup salted butter
6 cloves garlic, minced (about 1 Tbsp minced garlic)
Juice of 1/2 a medium lemon
1/2 of a medium lemon, sliced
1 cup chicken broth
1 tsp parsley
1 tsp oregano
1 tsp Italian seasoning
8 oz white or baby bella mushrooms, sliced
16 oz asparagus, woody ends discarded and cut into thirds

Directions

Preheat oven to 400 degrees while you heat the olive oil in a 12″ cast iron skillet over medium heat until shimmering. Season the chicken with sea salt & pepper on both sides, then brown over medium heat for 4-5 minutes a side (you want it to release from the pan easily, but it won’t be cooked all the way through at this point). Remove the browned chicken to a separate plate.

Reduce heat under the skillet to medium low. Add the butter to the same skillet you used for the chicken and melt it over medium-low heat, scraping up the browned bits from the bottom of the pan while it melts.

Add the garlic and saute over medium-low heat just for about 30 seconds, then stir in the mushrooms. Saute for three minutes, stirring occasionally, then stir in the lemon juice, chicken broth, and spices.

Turn off the heat under your pan. Add the browned chicken breast back in, and turn it over a couple times to ensure that it is nicely coated with the lemony buttery sauce. Top the chicken with lemon slices, then move the entire skillet into the oven.

Bake at 400 degrees for 20 minutes. Remove the pan from the oven, stir the mushrooms, and spoon some of the pan juices over the chicken. At this point, also tuck the asparagus pieces into the skillet around the chicken.

Return the pan to the oven and continue baking at 400 degrees for another 15 minutes, or until the chicken hits an internal temperature of at least 165 degrees and the asparagus is crisp-tender.

Note: You’ll end up with a flavorful sauce along with your chicken and veggies here, so can optionally serve everything over cauliflower rice to keep the meal low carb — or over regular rice, if you’re not counting your carbs.

Well, doesn’t this look fancy?

So pretty! Fancy looking dinners don’t necessarily have to be difficult to prepare, and this low carb, gluten free baked lemon chicken with asparagus and mushrooms is one of those recipes that gives you maximum impact for minimal effort.

Simple + elegant is our theme of the day here, and this baked lemon chicken cast iron skillet recipe works equally well as a stay-at-home date night recipe, or as a satisfying weeknight family dinner.

Baked Lemon Chicken with Asparagus and Mushrooms, printable recipe

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Baked Lemon Chicken with Asparagus and Mushrooms

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Fancy looking dinners don’t necessarily have to be difficult to prepare, and this low carb, gluten free baked lemon chicken with asparagus and mushrooms is one of those recipes that gives you maximum impact for minimal effort.

Course dinner

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1.5 lbs boneless skinless chicken breast trimmed and cut into four pieces
• Sea salt to taste
• Black pepper to taste
• 1/4 cup salted butter
• 6 cloves garlic minced (about 1 Tbsp minced garlic)
• Juice of 1/2 a medium lemon
• 1/2 of a medium lemon sliced
• 1 cup chicken broth
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp Italian seasoning
• 8 oz white or baby bella mushrooms sliced
• 16 oz asparagus woody ends discarded and cut into thirds

Instructions

• Preheat oven to 400 degrees while you heat the olive oil in a 12″ cast iron skillet over medium heat until shimmering. 
• Season the chicken with sea salt & pepper on both sides, then brown over medium heat for 4-5 minutes a side (you want it to release from the pan easily, but it won’t be cooked all the way through at this point). Remove the browned chicken to a separate plate.
• Reduce heat under the skillet to medium low. Add the butter to the same skillet you used for the chicken and melt it over medium-low heat, scraping up the browned bits from the bottom of the pan while it melts.
• Add the garlic and saute over medium-low heat just for about 30 seconds, then stir in the mushrooms. Saute for three minutes, stirring occasionally, then stir in the lemon juice, chicken broth, and spices.
• Turn off the heat under your pan. Add the browned chicken breast back in, and turn it over a couple times to ensure that it is nicely coated with the lemony buttery sauce. Top the chicken with lemon slices, then move the entire skillet into the oven.
• Bake at 400 degrees for 20 minutes. Remove the pan from the oven, stir the mushrooms, and spoon some of the pan juices over the chicken. At this point, also tuck the asparagus pieces into the skillet around the chicken.
• Return the pan to the oven and continue baking at 400 degrees for another 15 minutes, or until the chicken hits an internal temperature of at least 165 degrees and the asparagus is crisp-tender.

Notes

You’ll end up with a flavorful sauce along with your chicken and veggies here, so can optionally serve everything over cauliflower rice to keep the meal low carb — or over regular rice, if you’re not counting your carbs.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!