One-Pan Lemon Butter Chicken with Asparagus

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

The publisher lists 767 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
Honey is retained as written; omit it only for the source’s optional keto variation, which changes nutrition.
Source method adds an unquantified extra butter dollop for asparagus. This adaptation uses residual butter and some measured sauce to retain the listed total rather than invent an extra amount.
Ingredient quantities are scaled from 2 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Prepare sauce first and reserve. Source parsley is divided without a specified fraction; use some in sauce and reserve the rest for finishing. Source additional asparagus butter is unquantified; this adaptation uses residual butter and measured sauce as explained in limitations.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
2 lb Chicken breastsboneless, skinless; source says two large breasts per pound · (2 large) is the source parenthetical; original US quantity controls.	Make sauce with three-quarters of listed butter, garlic, lemon juice, soy, optional honey and some parsley; simmer medium-low 3–5 min and reserve. Halve and flatten chicken, lightly coat with coconut flour and salt. Cook in remaining measured butter medium-high 3–5 min per side to 165°F; reserve. Brown lemon slices briefly and reserve. Sauté asparagus using residual butter and some sauce until crisp-tender. Return chicken, add lemon slices, reserved parsley and remaining sauce.
½ cup coconut flour(or white flour)
8 tbsp unsalted butterdivided
2 tbsp garlicfinely chopped
⅔ cup lemon juicefreshly squeezed
½ cup honey(remove for the keto/low carb version)
2 tbsp low sodium soy sauce
4 tbsp parsleyfresh chopped, divided
to taste Salt and fresh cracked black pepperUnquantified in source; use to taste or as optional garnish as stated.
2 bunch asparagustrimmed · (15-20 spears)
2 count lemonsliced

Step 1. For sauce, heat three-quarters of the butter over medium-high heat with garlic. Add lemon juice, soy sauce, honey if using, and some of the parsley. Simmer over medium-low heat for 3–5 minutes; reserve.
Step 2. Halve breasts horizontally and flatten evenly. Coat lightly with coconut flour and salt.
Step 3. Use remaining measured butter over medium-high heat; cook chicken for 3–5 minutes per side, continuing until 165°F. Reserve.
Step 4. Brown lemon slices briefly on both sides and reserve. Sauté asparagus until bright green and crisp-tender, using residual butter and some reserved sauce. Return chicken, add lemon slices and remaining parsley, and spoon over the sauce.