Creamy Bacon-Dill Chicken with Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs baked in a rich dill-infused cream sauce with crisp-tender asparagus, all. This American-inspired keto recipe, ready in about 37 minutes, pairs chicken thighs, smoked bacon, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 27 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 6 oz chicken thighs skin-side up in a baking dish. Arrange 8 oz trimmed asparagus around the chicken.
  2. Step 2: Render 3 slices bacon in a skillet over medium heat until crisp. Remove bacon, crumble, and set aside. Pour the bacon fat into the baking dish, then sprinkle with 1/4 tsp garlic powder.
  3. Step 3: Whisk 1/4 cup heavy cream with 2 tbsp chopped fresh dill until smooth. Pour over chicken and asparagus, ensuring even coating.
  4. Step 4: Bake for 25-28 minutes until chicken reaches 165°F internally and asparagus is tender-crisp. Sprinkle with crumbled bacon before serving.

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