It takes less than 30 minutes and just one pan to make this healthy creamy lemon garlic chicken with asparagus. It’s perfect for busy weeknights and is super flavorful and just 7g net carbs! The chicken and freshly cooked asparagus are surrounded with delicious lemon garlic cream sauce that’s absolutely incredible.

I’m a huge fan of chicken dishes because everyone tends to devour them. Plus, chicken is so easy to cook and tastes wonderful with all sorts of ingredients. I especially can’t get enough of this creamy garlic chicken because it’s a complete meal and you only need one pan. You could serve it with a salad or eat it by itself, and either way and you will feel fulfilled.

Once you taste this creamy lemon garlic parmesan chicken, you are going to want to keep this in your regular rotation. It even works well if you want to meal prep and have a simple lunch idea. Try it for yourself, and I’m pretty sure you’ll be hooked in no time.


  • Chicken Breasts: I love using boneless chicken breasts for this recipe because they are juicy, and the texture is great. If you want, you could also use boneless skinless chicken thighs instead.
  • Asparagus: You get so many nutrients from adding asparagus, and you don’t have to dirty a second dish. Win-win!
  • Heavy Cream: As you can imagine, the creamy sauce is so rich and amazing due to the heavy cream. It makes it taste like it was made in a restaurant instead of at home!
  • Italian Seasoning: You just need a couple of teaspoons of Italian seasoning, and it enhances this already tasty dish.
  • Salt & Pepper: Just use as much salt and pepper as you prefer.
  • Olive Oil: I love cooking with olive oil when making chicken recipes. You can choose to go with another oil if you’d rather.
  • Butter: Typically, I reach for unsalted butter and add in my own salt. It’s okay to use salted butter if that is all you have, but you probably won’t need to add much salt to the chicken.
  • Onion: Minced onion adds flavor and depth to the garlic chicken. Yum!
  • Garlic: Mince up anywhere from 3 or 4 garlic cloves. It tastes incredible!
  • Lemon: The lemon adds a fresh and zesty flavor to the cream sauce and compliments the garlic and cream very well. It’s actually optional but highly recommend!
  • Parmesan Cheese: It’s completely optional to add parmesan. I rarely make it without because it just gives it that extra flavor boost.


When you sink your teeth into this juicy, tender chicken, you won’t believe you can whip it up in less than 30 minutes, but it’s true! Begin by seasoning the chicken and cooking it until it’s done.

Take the cooked chicken out of the pan and set it aside and begin cooking the asparagus and onions in melted butter. Once they are tender add in the heavy cream, Lemon Juice, cheese, and salt and pepper. Mix all the ingredients together and place the chicken back into the skillet. Simmer until the sauce is thick and add any extra salt and pepper you want. Serve hot and enjoy!


Yes, you can easily make this as a meal prep option. Simply put one piece of chicken and divide the asparagus and sauce evenly in an airtight food container. The creamy chicken will last 3-4 days in the fridge.

To reheat, place the chicken and asparagus on a microwave-safe plate and cover with a paper towel. Warm it up for a few minutes until it’s hot all the way through. If you have access to a stove when you’re reheating, you can also warm it in a skillet on medium heat. No matter which method you choose, just warm it until it’s hot, so the chicken doesn’t dry out.

4.69 from 94 votes

Creamy Lemon Garlic Chicken with Asparagus (30 Minutes!)

It takes less than 30 minutes and just one pan to make this healthy creamy lemon chicken with asparagus. It's perfect for busy weeknights and is super flavorful and just 7g net carbs! The chicken and freshly cooked asparagus are surrounded with delicious lemon garlic cream sauce that's absolutely incredible.
Prep5 minutes
Cook25 minutes
Total25 minutes
Servings 4 servings



  • Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
  • Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
  • Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.



Serving: 1serving (1/4th the dish), Calories: 607kcal, Carbohydrates: 10g, Protein: 55g, Fat: 39g, Saturated Fat: 20g, Cholesterol: 245mg, Sodium: 546mg, Potassium: 1184mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2040IU, Vitamin C: 14mg, Calcium: 176mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Keyword: chicken, healthy, keto
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  1. Facepalm moment right at the end of making this recipe. No lemon in the fridge. UGH!! Thankfully the base was delicious already so I added a bit more salt, a tsp of red chili flakes and a pint of cherry tomatoes that I cut in half. My family devoured it!! They ate it over orzo cooked in chicken broth, I had a big serving of greens and mixed fresh veggies. I’ll be making this again! Thank-you for a great recipe!

    1. Haha we’ve all been there! I’m sure it still tasted delicious!

  2. Delicious! I used evaporated milk and it was great!

  3. My adaptations – used olive oil instead of butter, and used about 1/2 cup of half and half and 1/2 cups of chicken broth instead of 1 cup of heavy cream. Also didn’t have lemon around so substituted lime and turned out amazing. added a little flour for thickening the sauce. thanks for the recipe inspiration!

  4. So good that sauce is so yummy and love that it’s a one pan meal.
    I do prefer Romano instead of parm and I used one pack of chicken tenders because that’s what I had thawed at the time.
    It will be added to our winter rotation for sure!

  5. I added 2 cans of whole New potatoes and some broth while making the sauce, 1 pan meal. It was fantastic. Not quite sure why I had the potatoes, but it worked.

  6. Why does it say that the butter is divided? In the directions, I only see to add butter when adding asparagus. Next time, I’ll use less crushed red pepper (a little too spicy for me) and I’ll cut the asparagus and chicken into smaller pieces before cooking. Regardless, this was quite tasty!

  7. I’ve made this recipe so many times now and LOVE it! I often make it with green beans instead of asparagus to make it more affordable. And I use vegan (oat) cream and vegan cheese to make it dairy free. Tonight I’m trying a new variety with salmon. I’ll let you know if it’s any good 🙂 THANK YOU for this beautiful recipe

    1. Sorry, forgot to rate. Obviously, the score is 5 stars 🙂

  8. So easy and so delicious!! This will go in our rotation for meals as a quick go to.

  9. Great, quick dinner! Also was tasty over rice for guests who are enjoying more carbs

  10. Do you have a recommendations for using bone in -chicken thighs? I only have those and would love to make this tonight?

    1. I believe you can, just be sure to cook the thighs until they reach 165F before adding them into the sauce. I haven’t tried this recipe yet, but I intend to use boneless, skinless thighs.

  11. Super easy and delicious! I served with linguini and crusty bread. So good. Thank you!

  12. I made it and it was delicious! I added mushrooms and served with risotto. The sauce was delicious!!

  13. At what point do I add the onion? The recipe calls for mince onion but it doesn’t say when to add or cook?

    1. It actually does say to add with the asparagus and butter

      1. I like to tenderize the chicken before coating it in seasoning and oil, i think it comes out a bit juicier that way. The receipt was great! Now if only asparagus didn’t stink up your pee so much, hehe