Pan-Seared Chicken Breast with Asparagus and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts seared to golden perfection alongside tender asparagus and bright lemon flavor, perfect for a quick weeknight dinner. This american-inspired keto (low-carb) ready in about 25 minutes pairs chicken breasts, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 295 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a skillet over medium-high heat. Season 300g chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add 2 tbsp olive oil to the skillet and sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  2. Step 2: While chicken cooks, trim 100g asparagus and cut into 2-inch pieces. Add to the skillet with the chicken for the last 4 minutes of cooking until tender-crisp.
  3. Step 3: Squeeze juice from 1 lemon over the chicken and asparagus, then sprinkle with 1 minced garlic clove. Cook for 1 minute until fragrant, then remove from heat and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken Breast with Asparagus and Lemon take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Breast with Asparagus and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Asparagus and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Breast with Asparagus and Lemon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Breast with Asparagus and Lemon low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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