Creamy Lemon & Herb Chicken with Roasted Asparagus

Okay, here we go! Let's dive into something deliciously comforting and, yes, gloriously gluten-free. Get ready, because we're about to make the most amazing…

Alright, friends, let's talk comfort food. I know, I know, "comfort food" and "gluten-free" sometimes sound like they're from different planets. But trust me on this one: this Creamy Lemon & Herb Chicken is not only incredibly satisfying, it's bursting with fresh flavors that will make you feel utterly nourished. This isn't some sad substitute; it's the real deal. I first made this recipe on what felt like one of the longest Mondays ever, a day when everything seemed to conspire against me. I needed something warm, flavorful, and something that wouldn't leave me feeling sluggish. This recipe was the answer. It's become a go-to in our house, and now I'm so excited to share it with you. What I love is that it feels like a restaurant-quality meal, but it's surprisingly simple to make at home. Plus, it's a one-pan wonder, which means less time cleaning and more time enjoying! Ready to bring some sunshine (and deliciousness) to your dinner table? Let's get started!

What You'll Need (The Ingredients)

Before we start wielding our spatulas, let's gather our ingredients. Here's everything you'll need for this delightful dish:

• 1.5 lbs boneless, skinless chicken breasts (you can also use chicken thighs if you prefer – just slightly increase the cooking time)
• 1 bunch of fresh asparagus, trimmed
• 1 tbsp olive oil, plus more for drizzling
• 1 medium-sized shallot, finely minced (or 1/4 of a small onion if shallots aren't on hand)
• 2 cloves garlic, minced (fresh is best, but pre-minced works in a pinch too!)
• 1 cup full-fat coconut milk (make sure it's the canned stuff, not the carton)
• 1/2 cup gluten-free chicken broth or vegetable broth
• 1/4 cup freshly squeezed lemon juice (this is key to that amazing tang!)
• 1 tbsp dried Italian herbs (or a mix of oregano, thyme, and basil!)
• 1 tbsp fresh parsley, chopped (for extra brightness!)
• 1 tbsp fresh chives chopped (again, more fresh bright flavor)
• Salt and freshly ground black pepper to taste
• Optional: red pepper flakes, for a hint of heat

Let's Get Cooking! (The Instructions)

1. Prep is Key: Preheat your oven to 400°F (200°C). While the oven is getting cozy, lightly drizzle the asparagus with olive oil, sprinkle with salt and pepper. Toss to fully coat and set up on a half sheet pan. Set aside.
2. Searing the Chicken: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. A cast-iron skillet works wonders for this, providing even heat and great searing. Season the chicken breasts with salt and pepper. Once the skillet is hot, add the chicken and sear for 2-3 minutes on each side, until lightly golden brown. You're not cooking it all the way through here; just aiming for a gorgeous color and locking in the juices. Remove the chicken from the skillet and set aside.
3. The Aromatic Base: In the same skillet (don't worry about cleaning it!), add the minced shallot. Sauté for 2-3 minutes until softened and fragrant. Then, toss in the minced garlic and cook for another minute until you can really smell that garlic goodness. Be careful not to burn the garlic; burnt garlic is no fun!
4. Creating the Creamy Magic: Pour in the coconut milk, chicken broth, fresh lemon juice, dried Italian herbs. Bring the sauce to a simmer, stirring occasionally, for a few minutes. You should see the sauce thicken slightly, it is already starting to smell divine, correct?
5. Bake and Simmer: Carefully place the seared chicken breasts back into the skillet, nestling them into the creamy sauce. Make sure to pour any of the accumulated juices back into the pan. Now slide this skillet onto the middle oven rack, along side the sheet pan of asparagus. Bake for 15-20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp. The internal temperature of the chicken when it reaches 165 F is what you're shooting for. Use a thermometer for accurate results, so that the chicken isn't overcooked and dry.
6. The Fresh Flourish: Once the chicken is cooked through, remove the skillet from the oven. Stir in the fresh parsley and chives. If desired, sprinkle with red pepper flakes for a touch of heat.
7. Serve with Love: Allow the chicken to rest for a few minutes in the sauce. This will allow it to fully absorb all those beautiful flavors. Serve it immediately, spooning the creamy sauce over the chicken and alongside the roasted asparagus.

Tips & Tricks for Your Culinary Adventure!

• Dairy-Free Delight: Coconut milk is the star here, giving a luxurious creamy texture, but if you need another alternative you can use cashew cream.
• Herbal Variations: Rosemary and thyme are great additions or substitutes for Italian herbs. Lemon thyme is extra special!
• Citrus Twist: Feel free to add a little lemon zest for an extra pop of citrus flavor.
• Vegetable Swap: If you're not an asparagus fan, green beans, broccoli, or even sliced bell peppers would be delicious roasted alongside the chicken.
• Make-Ahead Magic: You can prep the sauce ahead of time and store it in the refrigerator. When ready to cook, just sear the chicken and add it along with the sauce to the oven.
• Spice it Up!: If you love a bit of spice, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Extra Creamy: For an even richer sauce, stir in a tablespoon of gluten-free cream cheese or vegan parmesan cheese at the end.

⭐️⭐️⭐️⭐️⭐️ 4.5

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And with that, my friends, you have a truly scrumptious, naturally gluten-free meal that feels like a warm hug. I hope you love making it as much as I do. Happy cooking! And let me know in the comments how it turns out!