Go Back

Lemon Chicken And Asparagus Foil Packets

Lemon chicken and asparagus foil packets bake with tender, crisp-crisp asparagus and bright lemon slices for a zesty, mess-free summer dinner. Packets stay sealed for juicy chicken and steam-cooked vegetables, with garlic butter drizzled over each serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless chicken breasts Cut to similar thickness if needed for even cooking.
asparagus
  • 1 lb asparagus, trimmed
lemons
  • 2 lemons, sliced
garlic butter
  • 4 tbsp butter, melted
  • 4 garlic cloves, minced
  • 1 tsp Italian seasoning
seasoning
  • Salt and pepper, to taste Season to taste.

Equipment

  • 1 sheet pan

Method
 

Prep the packets
  1. Cut four large squares of heavy-duty foil and lay them flat.
  2. Place a chicken breast on each piece of foil, then arrange asparagus spears alongside.
Season and seal
  1. Whisk together the melted butter, minced garlic, and Italian seasoning, then drizzle evenly over each packet.
  2. Season with salt and pepper, then top each packet with lemon slices.
  3. Fold and seal the foil tightly into packets, leaving a little room for steam.
Cook
  1. Grill over medium heat or bake at 400°F for 20-25 minutes until chicken reaches 165°F, watching for steam to stay active inside the packets.
Serve
  1. Carefully open the packets, watching for hot steam, and serve immediately.

Notes

Pro tip: pound the chicken breasts to an even thickness so every piece finishes at the same time as the asparagus. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven until warmed through. Freezing is not recommended because foil-packed asparagus softens noticeably after thawing. For a lighter option, use reduced-fat butter (or olive oil) in the garlic mixture.