Mouth-watering Dinner Recipes for Two
Mouth-watering Dinner Recipes for Two
Introduction
Cooking for two can be a delightful experience, and finding a recipe that's both elegant and easy doesn't have to be a challenge. We're thrilled to share our Pan-Seared Lemon Herb Chicken with Roasted Asparagus and Cherry Tomatoes – a dish designed to impress without overwhelming your evening. This homemade version boasts tender, flavorful chicken bathed in a bright lemon-herb sauce, perfectly complemented by vibrant, oven-roasted vegetables. It's a truly mouth-watering meal that will quickly become a favorite in your kitchen, perfect for a cozy weeknight or a special date night in!
Ingredients
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 bunch (about 1 lb) fresh asparagus, woody ends trimmed
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon unsalted butter (optional, for richness)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the Chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. In a shallow dish, drizzle chicken with 1 tablespoon olive oil, 1 tablespoon lemon juice, and half of the chopped thyme and rosemary. Rub to coat, and set aside.
- Preheat Oven & Prep Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus and halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer.
- Roast Vegetables: Place the baking sheet with vegetables in the preheated oven and roast for 15-20 minutes, or until asparagus is tender-crisp and tomatoes are slightly softened.
- Sear Chicken: While vegetables are roasting, heat the remaining 1 tablespoon olive oil in a large skillet (preferably cast iron or oven-safe) over medium-high heat. Once hot, add the chicken breasts to the skillet. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and transfer to a plate, tent loosely with foil, and let rest for 5 minutes.
- Make the Lemon Herb Sauce: Reduce heat to medium. Add the minced garlic and the remaining thyme and rosemary to the same skillet. Sauté for 30 seconds until fragrant. Pour in the chicken broth and the remaining 1 tablespoon lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly reduces. Stir in the optional butter until melted and emulsified. Taste and adjust seasoning if needed.
- Serve: Spoon the lemon herb sauce over the rested chicken breasts. Serve immediately with the roasted asparagus and cherry tomatoes. Garnish with fresh parsley if desired.
Pro Tips & Notes
- Even Cooking: For thinner, more even chicken breasts, place them between two pieces of plastic wrap and pound lightly with a meat mallet or rolling pin until they are uniform in thickness. This ensures they cook evenly and quickly.
- Herb Variations: Feel free to experiment with other fresh herbs like oregano, basil, or a blend of Italian herbs. Dried herbs can be used, but reduce the amount to ½ teaspoon per tablespoon of fresh herbs.
- Don't Overcrowd the Pan: When searing the chicken, ensure the skillet isn't overcrowded. This allows for proper browning and a good sear. If cooking larger portions, sear in batches.
- Rest Your Chicken: Always allow chicken to rest for a few minutes after cooking. This helps the juices redistribute, resulting in more tender and moist meat.
- Make it Dairy-Free: Omit the butter in the sauce for a dairy-free option. The sauce will still be flavorful!
Nutrition Facts (per serving)
- Calories: 420-450 kcal
- Protein: 45-50 g
- Fat: 20-25 g
- Saturated Fat: 4-6 g
- Carbohydrates: 15-18 g
- Fiber: 5-7 g
- Sodium: 450-550 mg
Frequently Asked Questions
- Q: Can I use chicken thighs instead of breasts? A: Yes, absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. Adjust cooking time as needed; thighs typically take a bit longer to cook through, around 7-9 minutes per side.
- Q: What other vegetables can I roast with this chicken? A: Broccoli florets, bell pepper strips, zucchini slices, or green beans are all excellent choices that roast well alongside the asparagus and cherry tomatoes. Adjust roasting times as necessary for different vegetables.
- Q: How long can I store leftovers? A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until warmed through.
- Q: Is this recipe gluten-free? A: Yes, this recipe is naturally gluten-free as long as your chicken broth is gluten-free. Most standard chicken broths are, but always check the label if you have sensitivities.