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This Lemon Rosemary Chicken & Asparagus Skillet is a simple, healthy and Whole30 compliant dinner that is perfect for busy weeknights!

Lemon Rosemary Chicken & Asparagus Skillet

  • Author: Kelsey


  • 2 tbsp oil
  • ½ cup chopped onion
  • 2 cups chopped potato
  • 2 cups chopped asparagus
  • 2 tbsp arrowroot
  • 1 ½ cups chicken stock
  • ¼ cup lemon juice
  • 1 tbsp chopped fresh rosemary
  • 1 tsp garlic powder
  • Zest of 1 lemon
  • Salt and pepper
  • 3 cups chopped or shredded chicken*


  • Place a pan over medium heat and add 2 tbsp oil to the pan.  Once the pan is warm, add in onion and potatoes. Cook, stirring occasionally for 5 minutes.
  • Add asparagus to the pan and cook for another 5 minutes, covered, stirring occasionally for 5-7 more minutes or until potatoes are fork tender. Season with salt.
  • Once veggies are cooked, remove them from the pan into a bowl and set aside. 
  • In a bowl or pyrex measuring cup combine arrowroot powder, chicken stock, lemon juice, rosemary, garlic powder and lemon zest and stir to combine.
  • Pour the mixture into the still hot pan and cook while whisking for about 1 minute until the sauce has thickened.
  • Add back in the veggies and add the chicken then season to taste with salt and pepper.