Crispy Bacon & Lemon-Herb Chicken with Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A savory keto main dish featuring tender chicken, crisp bacon, and tender-crisp asparagus in a creamy lemon-herb sauce, perfect for a low-carb weeknight dinner. This american-inspired keto (keto, high protein) ready in about 35 minutes pairs pounds boneless chicken breasts, smoked bacon, pound asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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

• 1.5 pounds boneless chicken breasts
• 8 slices smoked bacon
• 1 pound asparagus
• 4 ounces cream cheese
• 3 tablespoons unsalted butter
• 3 garlic cloves
• 1 lemon
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Cook 8 slices of bacon in a skillet over medium heat for 5-6 minutes until crisp and golden brown, then transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
2. Step 2: Season 1.5 pounds of boneless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then heat 1 tablespoon of olive oil in the skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
3. Step 3: While chicken cooks, cut 1 pound of asparagus spears into 2-inch pieces. Add asparagus to the skillet with the reserved bacon fat and cook for 4-5 minutes until bright green and tender-crisp, stirring occasionally.
4. Step 4: In a small bowl, whisk together 4 ounces of softened cream cheese, 3 tablespoons of unsalted butter, 3 minced garlic cloves, 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, and 2 tablespoons of chopped parsley until smooth and creamy.
5. Step 5: Slice the cooked chicken into 1/2-inch strips, add to the skillet with asparagus, and pour the cream cheese sauce over everything. Stir gently until the sauce is warmed through and coats all ingredients evenly, about 2 minutes, tasting for seasoning and adjusting salt and pepper as needed.