Sautéed Chicken with Roasted Asparagus and Garlic Butter
Tender chicken breasts seared to golden perfection and served atop perfectly caramelized asparagus in a fragrant garlic butter sauce. This american-inspired keto (low-carb, high-protein) ready in about 25 minutes pairs (227 g) Chicken breast, (283 g) Asparagus, (28 g) Unsalted butter 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.
Ingredients
- 8 oz (227 g) Chicken breast
- 10 oz (283 g) Asparagus
- 2 tbsp (28 g) Unsalted butter
- 2 cloves, minced Garlic
- 1 tbsp (14 g) Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tsp (5 ml) Lemon juice
Instructions
- Step 1: Preheat oven to 425°F (220°C). Place asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper. Toss to coat and spread in a single layer. Roast for 12-15 minutes until crisp-tender with browned tips.
- Step 2: Season chicken breasts with remaining 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Step 3: While chicken cooks, melt 2 tbsp butter in a small bowl. Stir in 2 minced garlic cloves and cook over low heat for 30 seconds until fragrant but not browned. Remove from heat.
- Step 4: Return chicken to skillet, add melted garlic butter and 1 tsp lemon juice, and toss to coat. Cook for 1 minute more until sauce is glossy and chicken is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Roasted Asparagus and Garlic Butter take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sautéed Chicken with Roasted Asparagus and Garlic Butter?
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 (227 g) chicken breast from drying out.
Can I substitute ingredients in Sautéed Chicken with Roasted Asparagus and Garlic Butter?
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 Sautéed Chicken with Roasted Asparagus and Garlic Butter 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 Sautéed Chicken with Roasted Asparagus and Garlic Butter low-carb?
Yes — this recipe is tagged low-carb, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
