Description
A quick and easy one pan lemon garlic chicken and asparagus recipe ready in 30 minutes. This low-carb dish features tender chicken and crisp asparagus in a creamy, zesty sauce.
Ingredients
Scale
- 4 pieces Boneless, Skinless Chicken Breasts
- 1 tablespoon Italian Seasoning
- 1 teaspoon Crushed Red Pepper
- Salt to taste
- Pepper to taste
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 pound Asparagus
- 1 small Onion, minced
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 2 tablespoons Lemon Juice
- 1/4 cup Parmesan Cheese (optional)
Instructions
- Season chicken breasts with Italian seasoning, crushed red pepper, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add minced onion and asparagus. Sauté for 2-3 minutes until asparagus is tender-crisp.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and lemon juice. Stir gently to combine. Add Parmesan cheese if using.
- Return chicken to the skillet. Simmer in the sauce for 3-4 minutes, allowing flavors to meld. Add water or broth if the sauce is too thick.
- Serve hot, spooning sauce over the chicken and asparagus.
Notes
- Garnish with fresh parsley or lemon zest for extra freshness.
- Adjust cooking time based on chicken thickness.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
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