Crisp-Sear Chicken with Lemon-Garlic Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy chicken thighs caramelized to golden perfection and paired with tender asparagus bathed in a fragrant lemon-garlic butter sauce, all under 5g net carbs per serving. This american-inspired keto (keto, high protein) ready in about 40 minutes pairs Chicken thighs, boneless skinless, Olive oil, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 12 oz Chicken thighs, boneless skinless
• 2 tbsp Olive oil
• 4, minced Garlic cloves
• 1 tsp, chopped Fresh rosemary
• 1 tsp, chopped Fresh thyme
• 1 tbsp Lemon juice
• 12 oz, trimmed and cut into 2-inch pieces Asparagus
• 2 tbsp Unsalted butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Pat the 12 oz chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear for 4-5 minutes per side until golden brown, then transfer the skillet to a preheated oven at 400°F (200°C) and bake for 15 minutes until the chicken reaches 165°F (74°C) internally.
2. Step 2: While the chicken bakes, heat the remaining 1 tbsp olive oil in a separate skillet over medium heat. Add 4 minced garlic cloves, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme, and sauté for 1 minute until fragrant and garlic is golden but not browned. Add 12 oz trimmed and cut asparagus and cook for 5-6 minutes until crisp-tender with slight char at the edges, stirring occasionally.
3. Step 3: Remove the skillet from the oven and let the chicken rest for 5 minutes. In the same skillet with the chicken, add 2 tbsp unsalted butter and 1 tbsp lemon juice, stirring until melted and the sauce thickens slightly. Pour the sauce over the chicken and serve immediately with the asparagus.