Ingredients
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2 tbsp olive oil, divided
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1 (1.25 lb) pkg boneless, skinless chicken thighs
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2 tsp lemon pepper
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1 lb asparagus
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1 lemon
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2 tbsp flour
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1/2 cup low-sodium chicken broth
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1/4 cup low-fat milk
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2 oz reduced-fat cream cheese
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Cooked egg noodles, to serve
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2 tbsp chopped parsley (optional)
Steps
1
In a 12-inch skillet, heat 1 tbsp oil on medium-high. Season the chicken with salt and the lemon pepper. Add chicken to skillet and sauté 2–3 min. per side, until golden.
2
Meanwhile, trim the asparagus and cut in half. From the lemon, finely grate 1 tsp lemon zest and squeeze 1 tbsp juice.
3
When chicken is done, transfer to a plate. To skillet, add remaining 1 tbsp oil and flour, stirring to combine. Scrape up browned bits in the pan. Add the chicken broth and milk, stirring until thickened. Add lemon zest, lemon juice, and the cream cheese and cook 1–2 min., until cream cheese melts into the sauce. Season with salt and pepper.
4
Return chicken to skillet and add asparagus, stirring to coat in the sauce. Cook 6–8 min. until chicken is fully cooked and asparagus is tender. Serve over the egg noodles. Garnish with the parsley, if desired.
Tips
You can also serve this creamy chicken recipe with couscous, or crusty bread.