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.
WHAT YOU NEED TO MAKE CREAMY LEMON GARLIC CHICKEN WITH ASPARAGUS
- 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.
HOW TO COOK CREAMY LEMON GARLIC CHICKEN WITH ASPARAGUS
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!
CAN I MAKE THIS CREAMY GARLIC CHICKEN FOR MEAL PREPPING?
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.
Creamy Lemon Garlic Chicken with Asparagus (30 Minutes!)
Ingredients
- 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)
Instructions
- 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.
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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!
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
Sorry, forgot to rate. Obviously, the score is 5 stars 🙂
So easy and so delicious!! This will go in our rotation for meals as a quick go to.
Great, quick dinner! Also was tasty over rice for guests who are enjoying more carbs
Do you have a recommendations for using bone in -chicken thighs? I only have those and would love to make this tonight?
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.
Super easy and delicious! I served with linguini and crusty bread. So good. Thank you!
I made it and it was delicious! I added mushrooms and served with risotto. The sauce was delicious!!
At what point do I add the onion? The recipe calls for mince onion but it doesn’t say when to add or cook?
It actually does say to add with the asparagus and butter
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
Super good and easy. I used 8 chicken tenders and sautéed mushrooms with the onions and asparagus. Also only had half a cup of heavy cream so added a little sour cream and milk. Also only had limes so i substituted that for the lemons. It came out perfect.
Great recipe! Added Herbs de Provance instead of Italian, also added a splash of Sherry while cooking onions asparagus and diced roasted red peppers for color! Didn’t have a lemon :/
Love love love this recipe will make it again, used sour cream instead of heavy cream because I didn’t have heavy cream it was still delicious!!! My husband loved it!! I will make it again.
I also used sour cream but found the sauce too think – will make it again but will add some full cream milk to make the sauce more fluid. It took much longer than 25 minutes to make though. A delicious recipe nonethesell
I added sun dried tomatoes and cooked everything much longer than what’s posted. Also didn’t add any salt since the cheese will give enough sodium Turned out pretty good
I knew when I read the recipe it didn’t sound correct to add the lemon and cream at the same time, sure enough it immediately curdled. You have take the temp way down, have your cream at room temp, add the lemon first and then whisk the cream in well to prevent this. Just a heads up so no one else wastes ingredients.
I didn’t have cream so used the old standard Mushroom soup with a little milk. It was delicious. I served mine with a pearl couscous. Thanks -this one’s a keeper. Next time cream will definitely be used!
Turned out great. So delicious! Served with creamy mashed potatoes.
I would at least steam or par-boil the asparagus first and then add it to the sauce. That way it won’t be damaged by stirring and after all, the asparagus contributes very little if any flavor to the sauce.
I was in a hurry, working mom. My husband likes chicken cooked thoroughly. I browned the chicken in an electric skillet, then put the onion in to cook with the asparagus, added eveything else, left the lid on for half of the time. More wak away and let it cook method. Still was an absolute super star of a meal. Served it with a loaf of panera bread tasted. Will 100% be making this agin.
Looks delicious and making it tonight!
Will follow up w results!