Pan-Seared Chicken with Lemon-Garlic Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs coated in a zesty lemon-garlic sauce, served alongside tender roasted asparagus for a satisfying low-carb dinner. This American-inspired chicken recipe (low-carb), ready in about 40 minutes, pairs chicken thighs, boneless skinless, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless, skinless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and reaching an internal temperature of 165°F, then transfer to a plate.
  2. Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 3 minced garlic cloves. Sauté for 1 minute until fragrant, being careful not to brown. Add 12 oz trimmed asparagus and cook for 5-6 minutes, stirring occasionally, until crisp-tender.
  3. Step 3: Return chicken to skillet. Add 1 tsp lemon zest, 2 tbsp lemon juice, and 1 tbsp butter. Toss to coat chicken and asparagus, cooking for 1-2 minutes until butter melts and sauce thickens slightly.

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