Keto Chicken with Asparagus Sauce
This Keto Chicken with Asparagus Sauce is a creamy, one-pan delight featuring juicy seared chicken breasts smothered in a velvety garlic asparagus cream sauce—perfect for low-carb comfort food lovers.
Equipment
- Skillet
- Knife
- Cutting board
- Tongs
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts pounded to even thickness
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 1 cup asparagus trimmed and chopped into 1-inch pieces
- 1/2 cup chicken broth low sodium
- 3/4 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
- Sear chicken breasts for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and asparagus. Cook for 3–4 minutes until asparagus is tender-crisp.
- Pour in chicken broth and simmer for 2–3 minutes, scraping any browned bits from the bottom.
- Reduce heat and stir in heavy cream and Parmesan cheese. Simmer until sauce thickens slightly, about 3 minutes.
- Return chicken to the skillet, spoon sauce over the top, and heat for 1–2 minutes before serving.
Notes
This dish is best served fresh, but leftovers can be stored in the fridge for up to 3 days and reheated gently in a skillet.