Creamy Lemon Chicken with Asparagus

This creamy lemon garlic chicken with asparagus comes together in less than 30 minutes using just one pan, making it an ideal healthy dinner for busy weeknights. It’s packed with flavor and only has 7g net carbs per serving! Tender chicken and fresh asparagus swim in a luscious lemon garlic cream sauce that tastes absolutely amazing.

Chicken dishes are a big hit around here because everyone loves them. Plus, chicken is super easy to cook and so versatile—you can pair it with all sorts of flavors. I’m especially fond of this creamy garlic chicken recipe since it’s a full meal in one pan. You can pair it with a simple salad or serve it solo; either way, it will leave you feeling totally satisfied.

Once you try this creamy lemon garlic parmesan chicken, it’s going to be a staple in your meal lineup. It’s also great for meal prepping lunches because it reheats beautifully and tastes just as good. Give it a go—you might just find your new favorite quick dinner!

This creamy lemon garlic chicken with asparagus is a quick and easy skillet meal that comes together in under 30 minutes. Perfect for a busy weeknight when you want tons of flavor without all the fuss. Juicy chicken and crisp-tender asparagus are soaked in a bright, tangy, garlicky cream sauce that you can make even richer with a little Parmesan. The best part? It’s low-carb, clocking in at about 7g net carbs per serving, so it fits right into healthier or keto-friendly meal plans.

You’ll find everything you need below—from a simple ingredient list to step-by-step instructions, plus my top tips for perfectly cooked chicken and tender asparagus. I’ll also share ideas for swaps, how to store leftovers, reheat like a pro, nutrition details, and a handy video showing the whole process. Whether you’re cooking for the family, meal prepping lunches, or craving a fast, comforting dinner, this one checks all the boxes for being reliable, flavorful, and easy.

Ready to dive in? Scroll down for the ingredients and the straightforward, one-pan recipe—you’ll be enjoying this creamy goodness in no time.

Why You’ll Love It

This meal is everything you want on a busy night: quick, packed with flavor, and simple to make and clean up after. Here’s why I keep coming back to it and why you might too:

• Whips up in less than 30 minutes: Ideal for those hectic evenings when you want something homemade but fast.
• One pan magic: You sear, simmer, and serve right from the same skillet—less mess, less hassle.
• Rich, restaurant-worthy flavor: The silky lemon-garlic cream sauce laced with Parmesan feels indulgent but comes together effortlessly.
• Low-carb and keto friendly: With only about 7g net carbs per serving, it fits perfectly into low-carb or keto diets without sacrificing taste.
• Balanced and filling: The juicy chicken and nutritious asparagus make it a satisfying, high-protein meal to keep you full and energized.
• Great for meal prep: It holds up well in the fridge for 3 to 4 days, so you can pack lunches or quick dinners ahead of time.
• Flexible and forgiving: Swap chicken breasts for thighs, change up the veggies, or even try it with shrimp—our Lemon Garlic Shrimp and Asparagus shows the same bright flavors. These small adjustments keep this dish fresh every time.

This recipe shines because it’s ready fast and cooks entirely in one pan. That means minimal prepping and easy cleanup—two things busy home cooks definitely appreciate. The lemon-garlic cream sauce tastes rich and like you ordered takeout, but it’s totally homemade and low in carbs, about 7g net per serving. It’s kid-friendly, family-friendly, and the fresh asparagus packs a veggie punch, rounding out a complete meal that also makes awesome leftovers for lunches or quick dinners.

What You’ll Need

• 4 medium chicken breasts, (boneless, skinless)
• 1 tablespoon Italian seasoning
• 1/2 tsp EACH crushed red pepper, salt, pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, (divided)
• 1 pound asparagus, (trimmed and cut in 3rds)
• 1/2 cup onion, (minced)
• 3-4 cloves garlic, (minced)
• 1 cup heavy cream
• 2 tablespoons lemon juice
• 1/4 cup Parmesan cheese, (optional)

Step-by-Step Directions

1. Trim asparagus and cut into thirds.
2. Mince the onion and garlic.
3. Sprinkle chicken breasts evenly with Italian seasoning, crushed red pepper, salt, and pepper.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat.

   
5. Add the chicken and cook about 5–6 minutes per side until golden and cooked through; remove chicken from skillet and set aside.
6. Add butter, minced onion, and asparagus to the same skillet and sauté 2–3 minutes until just tender-crisp.
7. Stir in the minced garlic and cook about 45 seconds to 1 minute until fragrant.

8. Pour in the heavy cream, lemon juice, and Parmesan (if using) and stir to combine.

   

9. Return the chicken to the skillet and simmer 3–4 minutes until the sauce thickens.
10. Taste and adjust seasoning with salt and pepper as needed.

11. If the sauce is too thick, stir in up to 1/4 cup water, chicken broth, or stock to loosen it.

    

Pro Tips for Perfect Chicken

• To make sure your chicken cooks evenly, pound thicker breasts to an even thickness or slice them horizontally. This way everything finishes cooking at the same time.
• Season the chicken well and make sure your skillet is hot before searing to get a beautiful golden crust without overcooking the inside.
• Use an instant-read thermometer to check doneness—165°F (74°C) is the safe internal temp for chicken. Let it rest for a few minutes before adding it back to the sauce to keep juices locked in.
• Don’t overcook asparagus! Sauté it until it’s bright green and just tender-crisp—about 2-3 minutes—then it’ll keep softening a bit as it simmers in the sauce. For more detail, see how to sauté asparagus.
• If your sauce is too thick, slow simmer it until it reduces to your liking. If it gets too thick, stir in a splash of water or broth to loosen it up a bit.
• Keep an eye on saltiness, especially if you’re using salted butter and Parmesan, so you don’t oversalt the sauce.
• Store leftovers in airtight containers for up to 3-4 days in the fridge. Reheat gently over medium heat on the stove or microwave covered in short bursts to avoid drying out the chicken.

Swaps and Add-Ins

• If you prefer, swap chicken breasts for boneless skinless thighs—they’re a bit richer and more forgiving. Just give them a little extra cook time to make sure they’re done.
• Not a fan of asparagus? Swap in broccoli florets, green beans, or toss in fresh baby spinach at the end—or save the asparagus for easy oven-roasted asparagus.
• Want to make it dairy-free? Use full-fat coconut milk along with nutritional yeast instead of heavy cream and Parmesan. The sauce will be tasty and creamy without the dairy.
• Mix in sautéed mushrooms, sun-dried tomatoes, or olives for extra layers of flavor and texture.
• If you like it spicy, add extra crushed red pepper flakes or smoked paprika. Fresh herbs like parsley, basil, or a little lemon zest make a nice fresh finish, too.
• For a lighter sauce, try half-and-half or milk with a bit of cornstarch, but note it won’t be as rich or thick as heavy cream.

Storage and Reheating

This dish is a great choice for meal prepping! Place one chicken breast in each airtight container and divide the asparagus and sauce evenly. Store in the fridge for up to 3-4 days. Leftover chicken can also be diced into Lemon Chicken Orzo Soup for an easy second meal.

When ready to enjoy, reheat on a microwave-safe plate covered with a paper towel for a few minutes until heated through. If you’re near a stove, warming it gently on medium heat in a skillet also works well. Whichever way you go, just heat it until hot to keep that chicken juicy and the sauce smooth. Or slice cold leftovers and fold them into an Asparagus Frittata for a quick lunch.