Pan-Seared Garlic and Rosemary Chicken with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts seared with garlic and rosemary, served with tender roasted asparagus for a simple, satisfying low-carb dinner. This american-inspired chicken (low carb, keto) ready in about 40 minutes pairs (6 oz each) chicken breasts, olive oil, minced 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 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from skillet and set aside.
  3. Step 3: Add the remaining 1 tbsp olive oil to the skillet. Add 4 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn. Add 1 tbsp finely chopped fresh rosemary and stir for 10 seconds.
  4. Step 4: Place 12 oz trimmed asparagus on a baking sheet. Drizzle with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in a preheated oven at 400°F for 12-15 minutes until tender-crisp.
  5. Step 5: Return the chicken to the skillet with the garlic-rosemary oil. Squeeze in 1 tbsp lemon juice and cook for 1 minute to combine. Serve the chicken over the roasted asparagus.

Frequently asked questions

How long does Pan-Seared Garlic and Rosemary Chicken with 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 Garlic and Rosemary Chicken with 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Garlic and Rosemary Chicken with 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 Garlic and Rosemary Chicken with Roasted 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 Garlic and Rosemary Chicken with Roasted Asparagus low carb?

Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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