Dijon-Baked Chicken with Asparagus

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Baked in a dijon and cream sauce, served with lightly seared asparagus for a simple, elegant dinner. This American-inspired keto recipe, ready in about 35 minutes, pairs chicken breast, olive oil, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 (6 oz each) chicken breast
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 lb asparagus
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Pat 2 chicken breasts dry, season with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and sear for 2 minutes per side until golden, then transfer skillet to oven and bake for 15 minutes.
3. Step 3: While chicken bakes, heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add 1 lb trimmed asparagus and cook for 5 minutes until tender-crisp, stirring occasionally.
4. Step 4: Whisk 1/2 cup heavy cream and 2 tbsp Dijon mustard in a small bowl. After 10 minutes of baking, remove skillet from oven, pour cream mixture over chicken, and sprinkle with 1/4 tsp dried thyme and 1/2 tsp garlic powder. Return to oven and bake 5 more minutes.