Pan-Seared Lemon Chicken with Roasted Asparagus

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

Caramelized with lemon and garlic, served with tender-crisp asparagus for a light, satisfying meal. This mediterranean-inspired chicken (low-carb) ready in about 35 minutes pairs each Chicken breast, Lemon, Asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 chicken breasts (6 oz each) dry with paper towels. 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, about 1 minute.
  3. Step 3: Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Step 4: Remove chicken and set aside.
  5. Step 5: Add remaining 1 tbsp olive oil to skillet, then add 2 minced garlic cloves. Cook for 30 seconds over medium heat until fragrant.
  6. Step 6: Add 8 oz trimmed asparagus to skillet and cook for 4-5 minutes, stirring occasionally, until tender-crisp.
  7. Step 7: Squeeze juice from 1/2 lemon over asparagus and stir to combine.
  8. Step 8: Return chicken to skillet, add zest from 1/2 lemon, and cook for 1 minute until heated through.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Lemon 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 each chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Lemon 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 Lemon 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 Lemon Chicken with 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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