Ingredients
Units
Scale
- 1 lb chicken breasts
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then place them in the pan.
- Cook the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat and add minced garlic and trimmed asparagus to the same skillet, cooking until the asparagus is tender, about 3-4 minutes.
- Reduce the heat further, and stir in the heavy cream, lemon juice, and lemon zest. Let it simmer gently until the sauce thickens slightly, stirring occasionally.
- Return the cooked chicken to the skillet, ensuring it’s coated in the creamy lemon sauce. Once everything is heated through, garnish with fresh parsley before serving.
Notes
Don’t overcook the chicken for juiciness. You can substitute the heavy cream with coconut milk for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gut Health, High Protein, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg