Pan-Seared Chicken with Dill and Lemon Sauce and Roasted Asparagus

Name: Pan-Seared Chicken with Dill and Lemon Sauce and Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless (6 oz each) chicken breasts; 2 tbsp olive oil; 1 tbsp butter; 3 minced garlic cloves; 1/4 cup chopped fresh dill; 2 tbsp lemon juice; 1/4 cup heavy cream; 1 lb trimmed asparagus; to taste salt; to taste pepper

Tender chicken breasts seared to golden perfection, served with a bright lemon-dill sauce and perfectly roasted asparagus for a simple yet elegant keto dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

4 boneless, skinless (6 oz each) chicken breasts
2 tbsp olive oil
1 tbsp butter
3 minced garlic cloves
1/4 cup chopped fresh dill
2 tbsp lemon juice
1/4 cup heavy cream
1 lb trimmed asparagus
to taste salt
to taste pepper

Instructions

Step 1: Preheat oven to 400°F. Place trimmed asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper; roast for 12-15 minutes until tender-crisp.
Step 2: Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F.
Step 3: Remove chicken and set aside. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in 1/4 cup fresh dill, 2 tbsp lemon juice, and 1/4 cup heavy cream; simmer for 2 minutes until slightly thickened.
Step 4: Return chicken to the skillet, spoon sauce over, and cook for 1 minute to heat through.