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This low carb keto-friendly one pan Lemon Garlic Chicken and Asparagus is so easy to make and full of flavor. Ready in 30 minutes, it will become a family favorite recipe that is requested time and time again!
Looking for more low carb and keto chicken recipe ideas? Give this Keto Chicken Tetrazzini or Instant Pot White Chicken Chili a try!
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MORE KETO & LOW CARB RECIPES
Creamy Mustard Chicken | Chicken with Mushroom Garlic Sauce
This lemon garlic chicken and asparagus recipe has got to be one of my favorite recipes of the year!
Lemony garlic chicken bites with tender asparagus spears? How can you go wrong with that?
Then you add that it is all cooked in one skillet (gotta love a one-pot wonder right?) AND that it only takes 30 minutes to make? Ya, this recipe is a HUGE winner in my book.
I have had so many people ask for easy recipes that use chicken breasts and this definitely fits that category!
I know you are probably thinking, Bobbi, asparagus is a summer thing. But I just can't help it. Asparagus is one of my favorite veggies and we still have asparagus available here so I am gonna post this so hopefully, y'all can enjoy it along with me until the last possible minute!
But, if you don't have asparagus available, or just don't like asparagus, you can always substitute another vegetable like broccoli or green beans and it would be just as good.
INGREDIENTS NEEDED TO MAKE LEMON GARLIC CHICKEN AND ASPARAGUS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS:
For the chicken seasoning:
- Pink sea salt
- Cracked black pepper
- Onion powder
- Paprika
For the chicken and asparagus:
- Boneless, skinless chicken breasts
- Asparagus
- Butter
- Olive or avocado oil
- Garlic
- Italian seasoning
- Dry white wine (or chicken bone broth)
- Lemon
- Fresh flat-leaf parsley
- Crushed red pepper flakes
HOW TO MAKE LEMON GARLIC CHICKEN AND ASPARAGUS
STEP 1
In a small bowl, combine the salt, pepper, onion powder, and paprika.
STEP 2
Cut the chicken breasts into bite-sized chunks and season with the chicken seasoning mixture.
STEP 3
Set aside.
STEP 4
Trim the woody ends off of the asparagus.
STEP 5
Bring a salted pot of water to a boil. Blanch the asparagus in the boiling water for 3 minutes, then place the asparagus into ice water to stop the cooking process. You can skip this step if you have skinny asparagus.
STEP 6
Drain and set aside.
STEP 7
Heat half of the butter and olive oil in a large cast-iron skillet over medium heat.
STEP 8
Cook the chicken bites on all sides until golden brown (You might have to work in batches to avoid crowding the pan). Lower the temperature, add half of the minced garlic and the Italian seasoning and stir and cook with chicken bites until fragrant.
STEP 9
Remove the chicken bites from the skillet and set aside on a plate.
STEP 10
In the same skillet, add the remaining minced garlic over medium-high heat and then deglaze with the white wine or chicken broth. Bring to a simmer and allow to reduce to half the volume. Add the remaining butter, lemon juice, parsley, and crushed red pepper flakes. Give a quick stir to combine.
STEP 11
Add the blanched asparagus and toss for 3 to 5 minutes, or to desired tenderness. Add the cooked chicken back to the pan and stir for another minute or two to reheat.
STEP 12
Garnish the chicken and asparagus with more parsley and lemon slices.
FAQS ABOUT LEMON GARLIC CHICKEN AND ASPARAGUS
Can I make this Lemon Garlic Chicken and Asparagus with whole chicken breasts instead of chopping them into bite-sized pieces?
Yes, you can. If your chicken breasts are thick I would recommend cutting them in half into cutlets so they cook quicker. I usually cook my cutlets for 3 to 5 minutes per side.
Can I make this Lemon Garlic Chicken and Asparagus with chicken thighs instead of breasts?
Yes, I often make this with thighs instead of breasts. They are cheaper, and more forgiving when it comes to cooking.
How long will the leftover Lemon Garlic Chicken and Asparagus last in the refrigerator?
It will keep for up to 4 days in an airtight container.
Last thoughts about Lemon Garlic Chicken and Asparagus
This is a recipe that I will FOR SURE keep on my rotation by just subbing in broccoli or green beans when asparagus is not available.
Why?
Because it is simple and easy to make, done in 30 minutes, but tastes SO good.
Sometimes I crave the cream and the cheese and all of the extras. But sometimes I just want simple, easy, and tasty and this recipe fits that to a T!
MORE KETO AND LOW CARB RECIPE IDEAS
- Keto Lemon Asparagus Chicken Pasta
- Keto Sheet Pan Chicken Parmesan
- Easy Creamy Slow Cooker Green Chile Chicken Tacos
- Keto Coq au Vin
- Bruschetta Chicken
- Belizean Stewed Chicken
Lemon Garlic Chicken and Asparagus
Equipment
Ingredients
For the chicken seasoning
- 1 teaspoon pink salt
- 1 teaspoon cracked black pepper
- 2 teaspoons organic onion powder
- 1 tablespoon organic paprika
For the chicken and asparagus
- 1 1/2 pounds boneless skinless chicken breasts
- 1 pound asparagus rinsed and trimmed
- 1/2 cup unsalted butter softened
- 1 tablespoon Avocado or olive oil
- 4 cloves garlic minced and divided
- 1 tablespoon Italian seasoning blend
- 1/2 cup dry white wine (or chicken bone broth)
- 1 tablespoon juice of 1 lemon +slices of lemon for garnish
- 1 tablespoon fresh flat-leaf parsley chopped + more for garnish
- 1/4 to 1/2 teaspoons crushed red pepper flakes (optional)
Instructions
- In a small bowl, combine the salt, pepper, onion powder, and paprika.
- Cut the chicken breasts into bite-sized chunks and season with the chicken seasoning mixture.
- Set aside.
- Trim the woody ends off of the asparagus.
- Bring a salted pot of water to a boil. Blanch the asparagus in the boiling water for 3 minutes, then place the asparagus into ice water to stop the cooking process. You can skip this step if you have skinny asparagus.
- Drain and set aside.
- Heat half of the butter and olive oil in a large cast-iron skillet over medium heat.
- Cook the chicken bites on all sides until golden brown (You might have to work in batches to avoid crowding the pan). Lower the temperature, add half of the minced garlic and the Italian seasoning and stir and cook with chicken bites until fragrant.
- Remove the chicken bites from the skillet and set aside on a plate.
- In the same skillet, add the remaining minced garlic over medium-high heat and then deglaze with the white wine or chicken broth. Bring to a simmer and allow to reduce to half the volume. Add the remaining butter, lemon juice, parsley, and crushed red pepper flakes. Give a quick stir to combine.
- Add the blanched asparagus and toss for 3 to 5 minutes, or to desired tenderness. Add the cooked chicken back to the pan and stir for another minute or two to reheat.
- Garnish the chicken and asparagus with more parsley and lemon slices.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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