Creamy Lemon Chicken with Asparagus and Bacon

Creamy Lemon Chicken with Asparagus and Bacon from Pinay In Texas Cooking Corner


  • 1 bunch asparagus, trimmed
  • 6 slices of bacon, cut into 3/4-inch pieces (I used turkey bacon)
  • 6 skinless, boneless chicken breast halves
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tsp garlic powder
  • 1 tsp lemon pepper
  • 1 cup chicken broth
  • 2 Tbsp heavy whipping cream
  • 2 tbsp all-purpose flour
  • 1 lemon, cut into wedges
  • 1/2 tsp finely grated lemon peel


1. In a large skillet, cook asparagus in a small amount of boiling water for about 3 minutes or until crisp-tender. Remove from heat.Drain and rinse in cold water to stop cooking.

2. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon on a plate lined with paper towels. Reserve about 2 Tbsp of the drippings in the skillet. (Because I used turkey bacon, there are no drippings, so I used olive oil instead.)

3. Sprinkle chicken with salt, pepper garlic powder and lemon pepper. Cook chicken in the reserved drippings over medium-high heat for about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.

4. In a medium bowl whisk together broth, cream, flour, and lemon peel. Put in skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook for 3 minutes or until chicken is cooked through. Transfer to a serving dish. Sprinkle with bacon. Serve with lemon wedges.