Pan-Seared Chicken Breast with Lemon-Herb Butter and Roasted Asparagus🍖 Main
Golden pan-seared chicken breasts basted in a rich garlic, lemon, and thyme butter sauce, served alongside perfectly roasted asparagus.
By Jason Miller, Weeknight Cook & Household Coordinator
This recipe relies on the classic, foolproof combination of butter, garlic, and fresh herbs to elevate simple chicken breasts into a meal that feels both wholesome and decadent. Searing the chicken builds a flavorful fond in the pan, which acts as the foundation for the quick pan sauce. Paired with straightforward roasted asparagus, this dish keeps the preparation minimal while delivering a bright, keto-friendly profile that easily earns a spot in the weekly rotation.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch fresh asparagus, tough ends trimmed
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- Juice of 1/2 lemon
- Salt and freshly cracked black pepper
Nutrition (Per 4 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Step 1: Preheat the oven to 400°F. On a baking sheet, toss the trimmed asparagus with 1 tbsp of olive oil, salt, and pepper. Roast for 12 to 15 minutes until tender-crisp and slightly caramelized.
- Step 2: While the asparagus roasts, pat the chicken breasts dry and season generously with salt and pepper.
- Step 3: Heat the remaining 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Remove the chicken to a plate.
- Step 4: Reduce the skillet heat to medium-low. Add the butter, minced garlic, and fresh thyme, cooking for 1 minute until fragrant and lightly browned.
- Step 5: Remove the skillet from the heat, stir in the fresh lemon juice, and scrape up any browned bits from the bottom of the pan.
- Step 6: Plate the chicken alongside the roasted asparagus, spooning the lemon-herb butter pan sauce generously over the chicken.
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