Pan-Seared Chicken with Garlic Cream Sauce and Asparagus

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

Tender chicken breasts seared to golden perfection, bathed in a rich garlic-infused cream sauce, and served with crisp-tender asparagus for a balanced keto dinner. This american-inspired keto (low-carb) ready in about 35 minutes blends chicken breasts, asparagus, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 20 min Serves 2 American cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken breasts dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F, then set aside.
  2. Step 2: Add remaining 1 tbsp butter and 3 minced garlic cloves to the skillet, sautéing 1 minute until fragrant. Stir in 1/2 cup heavy cream and 1 tbsp Dijon mustard, simmering 2-3 minutes until thickened. Add 1 tsp fresh thyme and adjust seasoning with salt and pepper.
  3. Step 3: Heat 1 tsp olive oil in a separate skillet over medium heat. Add 12 oz trimmed asparagus and cook 5-7 minutes until crisp-tender, stirring occasionally.

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Frequently asked questions

How long does Pan-Seared Chicken with Garlic Cream Sauce and Asparagus take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Garlic Cream Sauce and Asparagus?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Garlic Cream Sauce and Asparagus?

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 with Garlic Cream Sauce and Asparagus 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 with Garlic Cream Sauce and Asparagus 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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