Pan-Seared Lemon-Pepper Chicken with Asparagus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Juicy chicken breasts seared to golden perfection with bright lemon and peppery notes, served alongside tender-crisp roasted asparagus for a perfectly balanced keto meal. This american-inspired chicken (keto) ready in about 35 minutes pairs (6 oz each) chicken breast, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, 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.

Ingredients

• 4 (6 oz each) chicken breast
• 1 lb asparagus
• 2 tbsp olive oil
• 1 lemon
• 1/2 tsp black pepper
• 1/2 tsp salt
• 4 cloves, minced garlic

Instructions

1. Step 1: Pat 4 chicken breasts (6 oz each) dry with paper towels and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5 minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil.
3. Step 3: Add 1 tablespoon olive oil to the skillet, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.
4. Step 4: Add 1 pound asparagus to the skillet, stirring to coat, and cook for 5 minutes until crisp-tender with slight char on edges.
5. Step 5: Return chicken to skillet, then add juice and zest of 1 lemon. Cook for 1 minute, stirring to combine, until sauce is heated through and coats the chicken.