How to Make Lemon-Dijon Seared Chicken with Asparagus Almond Pilaf
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Mix Dijon, lemon juice and zest, olive oil, garlic powder, salt, and pepper. Marinate chicken breasts for 30 minutes.
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Heat a skillet over medium-high. Sear chicken breasts 5-6 minutes per side until internal temperature reaches 165°F.
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Meanwhile, toast almonds in a dry pan until golden, about 2 minutes; set aside.
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Sauté asparagus in the same pan with a pinch of salt for 4 minutes until tender-crisp.
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Serve chicken over asparagus pilaf, sprinkled with toasted almonds and chopped parsley.
Pro Tips for Perfect Lemon-Dijon Seared Chicken with Asparagus Almond Pilaf
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large boneless skinless chicken breasts, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon-Dijon Seared Chicken with Asparagus Almond Pilaf?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon-Dijon Seared Chicken with Asparagus Almond Pilaf?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large boneless skinless chicken breasts?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.