Lemon-Butter Chicken and Asparagus with Baby Potatoes
- 30 mintotal time
- $2.94£2.22a serving
- 389372calories
- 3335 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden chicken bites and asparagus tossed in garlicky lemon butter, with boiled baby potatoes and parsley.
Ingredients
Serves 4.
- 1.25 lb baby potatoes, quartered
- 1 lb boneless skinless chicken breasts
- 3 tbsp butter
- 11 oz asparagus, woody ends snapped off, cut into short lengths
- 3 garlic cloves, finely chopped
- 1 lemon
- ¼ bunch parsley, chopped
- 1 tbsp cornstarch
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the baby potatoes in a saucepan, cover with just-boiled water, add a pinch of salt and boil for 10–12 minutes until tender, then drain.
- Meanwhile, cut the chicken into bite-size pieces, put them in a bowl and toss with the cornstarch, a pinch of salt and some black pepper, then wash your hands, the board and the knife in hot, soapy water.
- Heat the olive oil and a third of the butter in a large frying pan on medium-high heat. Using tongs, cook the chicken in a single layer for 6–7 minutes, turning once or twice, until golden and cooked through with no pink inside (165°F). Using clean tongs, lift onto a plate.
- Add the asparagus to the pan with 2 tablespoons of water and stir-fry for 3–4 minutes until bright green and just tender. Add the rest of the butter and the garlic and cook for 30 seconds until the butter foams.
- Return the chicken with the finely grated zest and juice of the lemon and toss for 1 minute until glossy and hot. Toss the potatoes with the parsley and a spoonful of the pan butter, and serve together.
Leftovers: Fridge 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 600 g baby new potatoes, quartered
- 500 g chicken breast fillets
- 40 g butter
- 300 g asparagus, woody ends snapped off, cut into short lengths
- 3 garlic cloves, finely chopped
- 1 lemon
- ¼ bunch parsley, chopped
- 1 tbsp cornflour
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the baby new potatoes in a saucepan, cover with just-boiled water, add a pinch of salt and boil for 10–12 minutes until tender, then drain.
- Meanwhile, cut the chicken into bite-size pieces, put them in a bowl and toss with the cornflour, a pinch of salt and some black pepper, then wash your hands, the board and the knife in hot, soapy water.
- Heat the olive oil and a third of the butter in a large frying pan on medium-high heat. Using tongs, cook the chicken in a single layer for 6–7 minutes, turning once or twice, until golden and cooked through with no pink inside (74°C). Using clean tongs, lift onto a plate.
- Add the asparagus to the pan with 2 tablespoons of water and stir-fry for 3–4 minutes until bright green and just tender. Add the rest of the butter and the garlic and cook for 30 seconds until the butter foams.
- Return the chicken with the finely grated zest and juice of the lemon and toss for 1 minute until glossy and hot. Toss the potatoes with the parsley and a spoonful of the pan butter, and serve together.
Leftovers: Fridge 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 389 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 31 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 152 mg |
| Calories | 372 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 28 g |
| Fat | 14 g |
| Fibre | 5 g |
| Sodium | 155 mg |
Worked out from the ingredients, 386 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.94 a serving in the US (range $2.25–$3.90) and £2.22 in the UK (range £1.70–£2.93). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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