Looking for a quick and delicious main dish recipe to put together in only 30 minutes? Give this one a try!

Great for a busy weeknight or a leisurely weekend, this one pan wonder will be a hit with your family and friends. Inspired by a recipe from asaucykitchen.com, you can easily tweak the ingredients to suit your personal taste. Dinner for two? Cut the recipe in half.

We’d love to hear how you like it!

One Pan Lemon Chicken with Vegetables
Gluten-Free, Paleo – Makes 4 Servings


  • 4 boneless, skinless chicken breasts
  • 1 pound of asparagus (try substituting broccoli, or another other green vegetable if you don’t enjoy asparagus)
  • 1 shallot, minced
  • 2 cloves of garlic
  • 1 TBSP fresh parsley, chopped
  • 1 cup chicken stock (organic is best)
  • 1 – 2 tsp dijon mustard (adjust to taste) (use high-quality mustard)
  • 1 to 2 TBSP fresh lemon juice, plus zest of 1/2 lemon (adjust to taste)
  • 1/2 tsp black pepper, ground
  • 3/4 tsp salt (we love pink Himalayan salt)
  • 1/4 cup tapioca flour for paleo (or plain gluten-free flour)
  • 2 tbsp Olive oil


  1. In a small bowl or cup, whisk together the lemon juice and mustard until fully mixed. Set aside.
  2. Place the chicken breasts between two pieces of plastic wax paper and pound them down to an even thickness. This step will help the chicken cook evenly and make for more tender chicken. You can also just slice them in half if you prefer.
  3. Place the flour, salt & pepper in a shallow dish and stir with a fork to combine the ingredients. Gently toss the chicken breasts in flour until coated.
  4. Add 1 tablespoon of olive oil to a large cast iron skillet and bring to medium high heat. When the oil is hot, add the chicken to the skillet and cook each side for about 5 minutes or until golden and cooked through. Once cooked, remove the chicken and place on a plate lined with paper towels. Set aside while you cook the asparagus.
  5. Pour in the remaining 1 tablespoon olive oil in the skillet. Add the asparagus and sauté for a minute. Add the shallots and garlic, sautéing for another minute until fragrant.
  6. Now pour the previously prepared lemon juice and mustard into the skillet with the asparagus along with the chicken stock and the zest. Bring the liquid to a boil, then reduce to a simmer. Cover and let cook 3-4 minutes or until the asparagus is tender.*
  7. Stir in the parsley and then add the chicken back to the pan, making sure to coat the breasts in the liquid. Taste the sauce and adjust seasonings as needed.

*Note: the thinner the asparagus, the more quickly it will cook. Be careful not to overcook it. Tender is good; mushy is not.

Serve immediately, and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS