Pan-Seared Chicken with Garlic-Roasted Asparagus

Juicy chicken breasts seared with garlic butter and served alongside tender-crisp roasted asparagus. A balanced keto meal bursting with savory depth.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 (6 oz each), boneless skinless chicken breast
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves, minced garlic
• 1 pound, trimmed asparagus
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon, chopped fresh rosemary

Instructions

1. Step 1: Preheat oven to 400°F. Place 1 pound trimmed asparagus on a baking sheet, drizzle with 1/2 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and a pinch of black pepper. Roast for 12-15 minutes until tender-crisp.
2. Step 2: Pat 4 boneless skinless chicken breasts (6 oz each) dry, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken and sear for 3-4 minutes per side until golden brown.
3. Step 3: Add 4 minced garlic cloves and 1 teaspoon chopped rosemary to the skillet, stirring for 1 minute until fragrant. Reduce heat to medium, add 2 tablespoons butter, and spoon melted butter over chicken. Transfer skillet to oven and bake for 10-12 minutes until chicken reaches 165°F internal temperature.
4. Step 4: Remove chicken, let rest 5 minutes, then serve with roasted asparagus.