Lemon Chicken and Asparagus Over Rice

"This a quick and easy, but light dish that has lots of flavor."
photo by Ricky 1 photo by Ricky 1
photo by Ricky 1
Ready In:




  • In a large non-stick skillet, heat oil over medium high heat.
  • Season the chicken pieces with the salt and pepper and add to the skillet.
  • Cook the chicken until golden brown (about 5 minutes).
  • Stir in the garlic and red pepper.
  • Add the asparagus and mushrooms and cook for 1 minute.
  • Stir in the zest, lemon pepper, salt and pepper.
  • Add the liquids, bring to a simmer.
  • Cover and cook for 3 minutes.
  • Serve immediately over hot rice.

Questions & Replies

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  1. Derf2440
    Just excellent CBettiga!! I used two boneless skinless chicken breast halves and did not change another thing. Delicious as is!! The veggies were especially good, not overcooked, tender crisp, just the way we like them. Used up some left over white wine which added a nice taste. This was quick and easy and we will be making it again and again. Thanks for sharing!!
  2. Indiana Debbie
    Great recipe. We really enjoyed the lemon flavor in this recipe. I also liked the color that the addition of the red pepper brought to this dish.Other than using two chicken breasts and browning them in only 1 tbls. of oil, I followed the recipe exactly.
  3. evewitch
    I really liked the lemon flavor in this and the combination of vegetables. I did make a couple of errors that affected the final outcome of the dish. I doubled the recipe. I should have browned the meat in batches and didn't. There was too much liquid and the meat never got brown. I might have been able to fix the problem of too much liquid by eliminating the extra water (I didn't have wine) but I had already measured it in the same cup as the stock. These problems would be easily rectified in another trial, but due to family preferences I will not be making this again.
  4. KrisLady
    This was an attractive, colorful dish, with the bright red pepper and fresh asparagus. We served it with basmati rice and left out the mushrooms and, based on other comments, I added more lemon zest - maybe too much, because the lemon seemed a little overpowering. :( We all thought this was "OK" - no one had seconds, so there was some left over for my lunch the next day. It definitely benefited from the time in the refrigerator -- when I reheated it, the flavors were much more balanced and I was very pleasantly surprised! (Which is always welcome in the middle of the work day!) I don't know if we'd make this again, as no one seemed thrilled with it, although I would definitely consider it if I were doing it in advance. Thank you!
  5. chieromancer
    Turned out okay, but nothing to write home about. More lemon might have helped.


  1. Bev I Am
    I just loved this recipe! I know this is one I will make again and again. The combination of mushrooms and asparagus is a winning combination. With the addition of the red pepper, the colors jump right off your plate! The only change I made was to substitute additional chicken broth in place of the wine, which worked perfectly well. Thanks, CBettiga, for an excellent supper!


I was born and raised in Pueblo, Colorado. I moved to Corpus Christi, Texas in 1998. I enjoy camping, sewing and gardening. My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ! I am a Denver Bronco Fan, but I also like the Houston Texans.
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