Creamy Lemon Garlic Chicken and Asparagus
Paleo and Keto diet friendly One Pot Creamy Lemon Garlic Chicken and Asparagus is a delicious low carb dinner that is also great over rice or pasta, or just over grilled vegetables for a creamy rich meal everyone loves! Bursting with lemon garlic flavor that is so delicious you'll want to lick the pan!
Servings: 6
Calories: 520kcal
Equipment
Ingredients
- 2 tbsp butter clarified
- 4-6 chicken thighs, boneless or bone-in
- 1 onion diced
- ¼ cup garlic diced
- 1 cup chicken stock
- 1 cup whipping cream heavy
- ½ cup parmesan cheese
- 1 tbsp italian seasoning blend
- 1 tsp red pepper flakes
- ¼ cup lemon juice
- 1 bundle asparagus woody ends trimmed off
- ½ lemon sliced into thin rounds
Instructions
- Heat butter in a large pan over medium high heat.
- When butter is foamy and melted, add chicken thighs and cook on medium high until golden brown on each side, about 4 minutes per side (add extra minute per side if bones still in thigh).
- When chicken is browned and crisp, remove and set aside on plate lined with paper towel.
- Add onion to pan and cook to browned, stirring often, about 5 minutes.
- Add garlic and stir to prevent burning. Cook until soft and fragrant.
- Add stock and let reduce, another 4 minutes.
- Turn off heat and add cream, whisking vigorously as you add to pan.
- Add chicken back to pan.
- When cream is well incorporated into sauce, return heat to medium high.
- Stir in lemon juice, parmesan cheese, herbs, red pepper flakes, lemon slices, and asparagus.
- Cook 5-8 minutes until chicken has reached 175 internal temperature and asparagus is soft and bright green.
- Top with additional parmesan cheese if desired.
- Serve immediately over pasta, rice, or with grilled vegetables.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 9g | Protein: 36g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 480mg | Fiber: 1g | Sugar: 3g