Description
A quick, keto-friendly skillet dish featuring tender seared chicken and bright, blanched asparagus in a rich lemon-butter sauce. Ideal for a nutrient-dense, high-protein meal ready in under 30 minutes.
Ingredients
Chicken Breasts, 3 large
Asparagus, 2 bunches (rinsed and trimmed)
Unsalted Butter, 1/2 cup (divided)
Olive Oil, 1 teaspoon
Minced Garlic, 2 teaspoons
Italian Seasoning, 1 teaspoon
Chicken Broth, 1/2 cup (low-sodium)
Lemon Juice, 1/2 lemon
Sriracha Sauce, 1 tablespoon (optional)
Instructions
Cut chicken breasts into 1″ cubes. Pat dry with paper towel.
Heat olive oil and 1/4 cup butter in a skillet until shimmering. Add chicken, garlic, and 1/2 the Italian seasoning. Sear 2–3 minutes per side until golden brown.
Deglaze with chicken broth, scraping up browned bits. Stir in lemon juice and Sriracha. Reduce heat to medium-low.
Blanch asparagus in boiling water 1 minute; drain. Add to skillet with remaining butter and 1/2 teaspoon Italian seasoning. Simmer 2–3 minutes until chicken is fully cooked and sauce thickens.
Notes
Use fresh lemon juice for optimal acidity
Substitute thighs for chicken breasts if preferred
Opt for grass-fed butter for deeper flavor
Check sriracha label for alcohol content
Store leftovers in airtight containers up to 3 days
- Prep Time: 10
- Cook Time: 15
- Category: Dinner Recipes
- Method: Skillet Cooking
- Cuisine: American-Mediterranean