Pan-Seared Chicken with Lemon-Garlic Butter and Roasted Asparagus

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

Succulent chicken breasts seared until golden, bathed in a vibrant lemon-garlic butter sauce, and served with tender roasted asparagus spears. This american-inspired keto (low carb) ready in about 40 minutes pairs boneless skinless chicken breasts, olive oil, unsalted butter 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.

★ 4.6 (9 ratings) 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: Preheat oven to 400°F (200°C). Place 12 oz trimmed asparagus on a baking sheet, drizzle with 1 tbsp olive oil, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss to coat evenly. Roast for 12-15 minutes until crisp-tender and golden at the tips.
  2. Step 2: Season 4 boneless skinless chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and sear for 3-4 minutes per side until golden brown. Transfer skillet to oven and bake for 8-10 minutes until chicken reaches 165°F (74°C) internally.
  3. Step 3: While chicken bakes, melt 3 tbsp unsalted butter in a small saucepan over medium-low heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, then stir in 1 tsp lemon zest, 1 tbsp lemon juice, and 1/2 tsp dried thyme. Simmer for 2 minutes to blend flavors.
  4. Step 4: Remove chicken from oven and let rest for 5 minutes. Slice and serve with lemon-garlic butter sauce spooned over the top, accompanied by roasted asparagus.

Frequently asked questions

How long does Pan-Seared Chicken with Lemon-Garlic Butter and Roasted Asparagus take to make?

Total time is about 40 minutes (15 min prep + 25 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 with Lemon-Garlic Butter and Roasted Asparagus?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Lemon-Garlic Butter and Roasted 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 Lemon-Garlic Butter and Roasted Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Garlic Butter and Roasted 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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