Keto Creamy Chicken & Asparagus
A quick one-skillet dinner featuring golden seasoned chicken cutlets and tender-crisp asparagus in a rich, silky cream sauce, finished with toasted walnuts and fresh parsley. Ready in under 30 minutes, low-carb, and full of comforting flavor — perfect for busy weeknights.
Ingredients
- 16 oz chicken cutlets
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbs olive oil
- 2 tbs butter
- 1 lb fresh asparagus trimmed and cut
- 1 shallot minced
- 1 cup heavy cream
- 1/4 cup chopped toasted walnuts
- 1 tsp chopped fresh parsley
Instructions
- Season the chicken cutlets evenly with the salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet with a lid over medium heat.
- Add the chicken cutlets and cook uncovered until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the butter, asparagus, 1 tsp salt, and ½ tsp black pepper. Cook, stirring often, for 2 minutes.
- Stir in the minced shallot, cover the skillet, and cook, stirring occasionally, until the asparagus is tender-crisp, about 3 minutes.
- Pour in the heavy cream, raise the heat slightly, and let it simmer until the sauce thickens a bit, stirring often, about 3 minutes.
- Return the chicken to the skillet, nestling it over the asparagus. Spoon some of the creamy sauce over the top.
- Sprinkle with the chopped toasted walnuts and fresh parsley. Serve immediately.
Notes
|
Nutrient
|
Amount
|
|---|---|
|
Calories
|
~515 kcal
|
|
Fat
|
42g
|
|
Protein
|
30g
|
|
Total Carbs
|
6g
|
|
Fiber
|
2g
|
|
Net Carbs
|
4–5g
|