creamy lemon chicken and asparagus is a skillet chicken with a creamy pan sauce that offers the saltiness of parmesan, the tanginess of lemon, and a whole lot of creaminess. Served with asparagus, this is a complete one-pot meal.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, keto, low carb
Servings: 4people
Calories: 473kcal
Author: Rachael
Ingredients
1 1/2tablespoonextra virgin olive oil
4boneless skinless chicken breastspounded to even thickness
salt and fresh ground pepper to taste
2teaspoonsItalian Seasoning
1tsppaprika
½tsponion powder
1tablespoonbutter
1poundasparagus stalks trimmed
1yellow onion sliced
3/4cupheavy cream
¼cupchicken stock
1/3cupgrated Parmesan
1whole lemonjuiced
3clovesgarlic minced
Garnish:
1lemonsliced
¼cupParsleychopped
¼cupparmesanfreshly grated parmesan
Instructions
Heat olive oil in a large skillet over medium heat.
In a small bowl combine salt, pepper, Italian seasoning, paprika, and onion powder
Generously Season chicken with spice mixture, then add to the skillet
Cook chicken for about 6 minutes per side, until a golden crust forms, and chicken is nearly cooked through.
Remove from skillet and set aside.
Add butter to the skillet and melt over medium heat.
Add asparagus and onions to skillet; cook for 3-4 minutes, or until just tender depending on thickness of asparagus.
Remove from pan and set aside.
Deglaze pan with chicken stock and lemon juice, scraping the bottom with a wooden spoon.
Add garlic, half and half, and parmesan and bring to a boil, add chicken back into the pan, and lower heat to a simmer.
Cook for 3 to 4 minutes, until chicken reaches internal temp of 165 degrees.
Remove skillet from heat. Add asparagus and onions back into the pan, coating with sauce.
Serve chicken breasts topped with lemon slices and garnished with fresh parsley and parmesan.