Ingredients
Scale
- 4 medium boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 pound asparagus, trimmed and cut into thirds
- 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 red pepper, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken 5-6 minutes per side until golden and cooked through. Remove and set aside.
- Add 1 tablespoon butter, onion, and asparagus to the skillet. Cook 2-3 minutes until just tender. Add garlic and cook for under a minute.
- Stir in heavy cream, lemon juice, and Parmesan cheese. Return chicken to the skillet and simmer 3-4 minutes until sauce thickens. Adjust salt and pepper to taste. If sauce is too thick, add 1/4 cup water or chicken stock.
- Serve hot, garnished with additional Parmesan or parsley if desired.
Notes
- For extra flavor, you can add a pinch of crushed red pepper or zest of lemon for brightness.
- This dish is keto-friendly and low-carb.
- Ensure asparagus remains crisp by not overcooking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian