33+ Delicious Keto Chicken Asparagus Recipes You’ll Love

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If you’re following a keto diet or simply looking to reduce your carb intake, you’re likely familiar with the importance of finding delicious and satisfying meals that are both low-carb and packed with flavor.

One combination that never fails to deliver is chicken and asparagus—two keto-friendly staples that are versatile, nutritious, and perfect for a wide range of recipes.

In this blog post, we’ve compiled 33+ keto chicken and asparagus recipes that will not only make your meals more exciting but also help you stay on track with your low-carb lifestyle.

Whether you’re craving something creamy, crispy, or light, these recipes are here to satisfy your taste buds while keeping your carb count low.

From quick weeknight dinners to more indulgent options, there’s something for every occasion.

Get ready to explore a world of flavor with these keto-friendly chicken and asparagus dishes!

33+ Delicious Keto Chicken Asparagus Recipes You’ll Love

With these 33+ keto chicken and asparagus recipes, you’ll never run out of delicious meal ideas that align with your low-carb lifestyle.

Whether you’re cooking for a busy weeknight or preparing a special dinner, these recipes offer a perfect balance of protein, fiber, and healthy fats.

Plus, chicken and asparagus are easy to cook with and can be paired in endless ways, making them ideal ingredients for a keto-friendly kitchen.

Experiment with different flavors, seasonings, and cooking methods to find your favorites—and don’t forget to share them with family and friends!

If you’re ready to elevate your keto meals, these recipes are the perfect place to start.

Creamy Garlic Parmesan Chicken with Asparagus

This rich and satisfying keto dish features tender chicken breasts cooked in a creamy garlic Parmesan sauce, perfectly complemented by fresh asparagus.

The combination of flavors creates a comforting and indulgent meal without the carbs. Perfect for a weeknight dinner or a special occasion, this dish is both easy to make and incredibly flavorful.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
½ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped

Instructions:

Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden brown and fully cooked. Remove and set aside.
In the same skillet, add butter and minced garlic, cooking until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes. Let the sauce thicken for 3-4 minutes.
Add the asparagus to the skillet, cooking for about 3-4 minutes until tender.
Return the chicken to the skillet, spooning the sauce over it. Simmer for another 2 minutes.
Garnish with fresh parsley and serve hot.

This creamy garlic Parmesan chicken with asparagus is a keto-friendly delight packed with protein and healthy fats.

The velvety sauce coats the tender chicken and crisp asparagus, making it a truly irresistible meal. Serve it alone or with a side of cauliflower rice for a complete dinner.

Lemon Butter Chicken with Roasted Asparagus

Zesty lemon and buttery goodness come together in this simple yet elegant keto dish.

The juicy, pan-seared chicken is infused with citrusy flavors, while the roasted asparagus adds a perfect crunch. This meal is quick, fresh, and perfect for a light yet satisfying dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 tbsp butter
2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
3 cloves garlic, minced
½ tsp dried oregano
½ tsp garlic powder
Salt and pepper to taste
½ tsp crushed red pepper (optional)
1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 400°F (200°C). Toss asparagus with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 12-15 minutes.
While asparagus is roasting, season the chicken with salt, pepper, garlic powder, and oregano.
Heat 1 tbsp olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden and cooked through.
Remove chicken and set aside. In the same skillet, add garlic, lemon juice, and lemon zest. Stir and let simmer for 1-2 minutes.
Return the chicken to the pan, spooning the lemon butter sauce over it. Simmer for another 2 minutes.
Serve the chicken with the roasted asparagus, garnished with fresh parsley.

This dish is a perfect blend of refreshing lemon, savory butter, and crisp asparagus.

The citrusy notes balance beautifully with the richness of the butter, making every bite irresistible. Serve with a side of mashed cauliflower for an extra keto-friendly meal.

Cheesy Baked Chicken and Asparagus Casserole

This cheesy keto casserole is the ultimate comfort food, combining juicy chicken, tender asparagus, and a rich, cheesy sauce.

It’s a perfect make-ahead meal for busy nights and delivers all the flavors of a home-cooked feast while keeping carbs in check.

Ingredients:

2 boneless, skinless chicken breasts, cubed
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
2 tbsp cream cheese
2 tbsp butter
3 cloves garlic, minced
½ tsp Italian seasoning
½ tsp onion powder
Salt and pepper to taste
½ tsp smoked paprika

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Season chicken pieces with salt, pepper, onion powder, and smoked paprika.
In a large skillet, melt butter and sauté garlic until fragrant. Add cream cheese and heavy cream, stirring until smooth.
Stir in Parmesan cheese and Italian seasoning. Let the sauce simmer for 2-3 minutes.
Place the chicken and asparagus in the prepared baking dish. Pour the sauce over them and sprinkle with mozzarella cheese.
Bake for 25-30 minutes until the cheese is golden and bubbly.
Let the casserole rest for a few minutes before serving.

This cheesy baked chicken and asparagus casserole is a crowd-pleaser that brings together creamy, cheesy goodness with nutritious ingredients.

It’s a satisfying meal that’s low in carbs but rich in flavor, perfect for meal prep or a cozy family dinner.

Garlic Butter Chicken with Asparagus and Mushrooms

This garlic butter chicken with asparagus and mushrooms is a one-pan wonder packed with flavor.

Juicy, golden chicken thighs are seared in a fragrant garlic butter sauce, with tender asparagus and mushrooms adding depth to the dish. This keto-friendly meal is rich, satisfying, and incredibly easy to make, making it perfect for a quick weeknight dinner.

Ingredients:

4 bone-in, skin-on chicken thighs
1 bunch asparagus, trimmed
1 cup mushrooms, sliced
3 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
1 tsp fresh thyme (or ½ tsp dried thyme)
½ cup chicken broth
1 tbsp fresh parsley, chopped

Instructions:

Season chicken thighs with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for about 5-6 minutes until golden brown, then flip and cook another 5 minutes. Remove and set aside.
In the same skillet, melt butter and add garlic, cooking until fragrant.
Add mushrooms and cook for 2-3 minutes until slightly tender. Pour in chicken broth and let it simmer.
Return chicken to the skillet and cover. Cook for 10 minutes, then add asparagus. Cook for another 5 minutes until the chicken is fully cooked and the asparagus is tender.
Garnish with fresh parsley and thyme before serving.

This garlic butter chicken with asparagus and mushrooms is a perfect combination of hearty, rich flavors with a fresh and earthy touch.

The garlic-infused butter sauce ties everything together beautifully, making this dish a delightful keto-friendly meal that you’ll want to make again and again.

Spicy Cajun Chicken with Asparagus

For those who love bold flavors, this spicy Cajun chicken with asparagus is a must-try.

The chicken is coated in a flavorful Cajun spice mix, seared to perfection, and paired with tender asparagus. It’s a simple, high-protein, and low-carb meal that’s both delicious and satisfying.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 tbsp olive oil
2 tbsp butter
1 tbsp Cajun seasoning
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for extra spice)
Salt and pepper to taste
1 tbsp lemon juice
2 cloves garlic, minced
1 tbsp fresh parsley, chopped

Instructions:

Season chicken breasts with Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken for about 5-6 minutes per side until fully cooked. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant. Add asparagus and cook for 3-4 minutes until slightly tender.
Drizzle lemon juice over the asparagus and stir well.
Return the chicken to the pan, spooning the butter sauce over it. Let it cook for another minute.
Garnish with fresh parsley before serving.

This spicy Cajun chicken with asparagus is bold, flavorful, and perfect for those who love a little heat in their meals.

The spice blend adds depth, while the buttery lemon sauce keeps everything juicy and balanced. Enjoy it as a standalone dish or with a side of cauliflower rice for an extra filling meal.

Bacon-Wrapped Chicken with Asparagus

This bacon-wrapped chicken with asparagus is an irresistible keto meal that combines juicy chicken, crispy bacon, and tender asparagus in one delicious bite.

It’s a great dish for meal prep, entertaining, or simply indulging in a savory, low-carb dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
6 slices of bacon
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
½ tsp dried oregano
1 tbsp Dijon mustard
1 tbsp mayonnaise
½ tsp red pepper flakes (optional)

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season chicken breasts with garlic powder, smoked paprika, salt, pepper, and oregano.
Place 2-3 asparagus spears on top of each chicken breast and wrap each one tightly with bacon slices.
Heat olive oil in a skillet over medium heat and sear the bacon-wrapped chicken for about 2 minutes per side until the bacon starts to crisp.
Transfer the chicken to the prepared baking sheet and bake for 20-25 minutes until fully cooked.
Mix Dijon mustard, mayonnaise, and red pepper flakes in a small bowl to create a dipping sauce.
Serve the bacon-wrapped chicken hot with the dipping sauce on the side.

This bacon-wrapped chicken with asparagus is a keto dream—savory, juicy, and packed with flavor.

The crispy bacon adds a smoky touch, while the asparagus keeps the dish fresh and balanced. Pair it with a simple side salad for a well-rounded meal.

Herb-Crusted Chicken with Lemon Asparagus

This herb-crusted chicken with lemon asparagus is a light, yet flavorful keto meal that is perfect for any occasion.

The chicken is coated in a savory herb crust and baked to perfection, while the asparagus is roasted with a zesty lemon touch. This dish is both refreshing and comforting, bringing the best of both worlds with each bite.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp grated Parmesan cheese
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 cloves garlic, minced
1 tsp Dijon mustard
Salt and pepper to taste
½ tsp lemon zest
1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix together Parmesan cheese, thyme, rosemary, garlic, lemon zest, salt, and pepper.
Coat the chicken breasts in Dijon mustard, then press the herb mixture onto the chicken to form a crust.
Place the chicken breasts on the prepared baking sheet and drizzle with olive oil.
Arrange the asparagus around the chicken, and drizzle with lemon juice and a little more olive oil.
Bake for 25-30 minutes, or until the chicken is cooked through and the asparagus is tender.
Garnish with fresh parsley before serving.

This herb-crusted chicken with lemon asparagus is light, fresh, and packed with vibrant flavors.

The crispy herb coating adds a delightful crunch to the juicy chicken, while the roasted asparagus with lemon provides the perfect contrast. It’s a wonderfully balanced keto meal that’s sure to impress.

Creamy Spinach and Artichoke Chicken with Asparagus

This creamy spinach and artichoke chicken with asparagus is a decadent keto dish that brings the flavors of a spinach-artichoke dip to the dinner table.

The rich, creamy sauce combined with tender chicken and asparagus creates a comforting, indulgent meal without the carbs. It’s the ultimate keto comfort food.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 cup spinach, chopped
½ cup artichoke hearts, chopped
1 cup heavy cream
½ cup shredded mozzarella cheese
2 tbsp cream cheese
2 tbsp olive oil
2 cloves garlic, minced
½ tsp onion powder
Salt and pepper to taste
1 tbsp fresh basil, chopped

Instructions:

Season the chicken breasts with salt, pepper, and onion powder.
Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5-6 minutes per side until golden and fully cooked. Remove and set aside.
In the same skillet, sauté garlic until fragrant, then add the spinach and artichokes. Cook for 2-3 minutes until softened.
Pour in the heavy cream and stir in the cream cheese, simmering until the sauce thickens.
Add mozzarella cheese to the sauce and stir until melted and creamy.
Return the chicken to the skillet and coat it in the creamy spinach and artichoke sauce.
Add the asparagus around the chicken and cover. Cook for another 5-6 minutes until the asparagus is tender.
Garnish with fresh basil before serving.

This creamy spinach and artichoke chicken with asparagus is a luxurious keto dish that feels indulgent yet is incredibly easy to make.

The rich, cheesy sauce envelops the chicken, and the asparagus adds a fresh crunch. It’s the perfect low-carb comfort food that will leave you satisfied and craving more.

Balsamic Glazed Chicken with Asparagus

This balsamic glazed chicken with asparagus is a simple yet flavorful keto meal that is perfect for a healthy weeknight dinner.

The tangy, sweet balsamic glaze complements the savory chicken, and the roasted asparagus adds a beautiful crunch. This dish is light but full of flavor, making it both satisfying and healthy.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 tbsp olive oil
¼ cup balsamic vinegar
2 tbsp Dijon mustard
1 tbsp honey (or sugar substitute for keto)
1 tsp garlic powder
Salt and pepper to taste
1 tsp fresh thyme, chopped

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes per side until golden brown.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (or substitute), and fresh thyme.
Pour the balsamic glaze over the chicken and let it simmer for 2-3 minutes until the glaze thickens.
On a separate baking sheet, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 12-15 minutes, or until tender.
Serve the chicken with the balsamic glaze on top and the roasted asparagus on the side.

This balsamic glazed chicken with asparagus is a simple yet sophisticated dish with a perfect balance of tangy and sweet flavors.

The balsamic glaze elevates the chicken, while the roasted asparagus adds a light and fresh contrast. It’s a low-carb, keto-friendly meal that’s both satisfying and delicious.

Pesto Chicken with Asparagus

This pesto chicken with asparagus is a bright, herby, and aromatic keto meal that is bursting with flavor.

The chicken is smothered in a fragrant basil pesto sauce and paired with roasted asparagus for a satisfying, low-carb dinner that’s packed with healthy fats and proteins. It’s a deliciously easy dish to make, perfect for a quick weeknight meal or a weekend treat.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
¼ cup pesto sauce (store-bought or homemade)
2 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp grated Parmesan cheese
Salt and pepper to taste
1 tbsp pine nuts (optional)
Fresh basil for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5-6 minutes per side until golden brown.
While the chicken cooks, toss the asparagus with olive oil, salt, and pepper, and spread it on a baking sheet. Roast the asparagus for 12-15 minutes until tender.
Once the chicken is seared, brush the pesto sauce generously on top of each chicken breast.
Place the chicken in the oven and bake for 10-12 minutes, or until the chicken is cooked through.
Serve the chicken with roasted asparagus, garnished with fresh basil and pine nuts.

This pesto chicken with asparagus is a wonderfully vibrant dish that’s rich in flavor while staying low in carbs.

The fresh basil pesto brings a burst of aromatic goodness to the tender chicken, and the roasted asparagus adds a crisp texture that complements the dish perfectly. It’s simple, fresh, and satisfying!

Mustard Herb Chicken with Asparagus

Mustard herb chicken with asparagus is a tangy and flavorful keto recipe that combines a zesty mustard marinade with a savory blend of herbs.

The chicken is perfectly tender, and the asparagus is roasted to perfection, making this dish a fresh and filling meal that’s full of flavor. It’s an easy-to-make option for a weeknight dinner or meal prep for the week ahead.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 400°F (200°C).
In a bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, oregano, garlic powder, onion powder, salt, and pepper.
Coat the chicken breasts in the mustard herb mixture, making sure they are well coated. Marinate for 10-15 minutes.
Spread the asparagus on a baking sheet and drizzle with olive oil, salt, and pepper. Roast the asparagus for 12-15 minutes.
In a skillet, heat olive oil over medium heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through.
Serve the chicken with roasted asparagus, garnished with fresh parsley.

This mustard herb chicken with asparagus is full of bold, tangy flavors that will satisfy your taste buds.

The zesty mustard marinade gives the chicken a delightful punch, while the roasted asparagus brings a simple, healthy side that completes the dish. This recipe is perfect for anyone who loves savory and slightly tangy flavors!

Coconut Curry Chicken with Asparagus

This coconut curry chicken with asparagus is a rich, creamy keto dish that combines the flavors of coconut milk and curry spices.

The tender chicken is cooked in a coconut curry sauce and paired with roasted asparagus for a meal that’s hearty, flavorful, and comforting. It’s perfect for those looking for a keto-friendly option with a bit of a kick.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 can (14 oz) full-fat coconut milk
2 tbsp curry powder
1 tbsp olive oil
1 tbsp fresh ginger, grated
2 cloves garlic, minced
Salt and pepper to taste
½ tsp turmeric (optional)
Fresh cilantro for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, curry powder, and turmeric (if using).
Heat olive oil in a skillet over medium heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through.
Remove the chicken and set aside. In the same skillet, sauté garlic and ginger until fragrant, then pour in the coconut milk.
Stir in the curry powder, salt, and pepper, and bring to a simmer. Let the sauce thicken for 3-4 minutes.
While the sauce simmers, toss the asparagus with olive oil, salt, and pepper, and roast in the oven for 12-15 minutes.
Return the chicken to the skillet, spooning the coconut curry sauce over it. Let it simmer for an additional 2-3 minutes.
Serve the coconut curry chicken with roasted asparagus, garnished with fresh cilantro.

This coconut curry chicken with asparagus is a creamy, comforting dish that combines the rich flavors of coconut milk and curry spices.

The chicken is tender and flavorful, and the asparagus adds a fresh crunch to balance the richness of the sauce. It’s a perfect keto dinner for anyone craving something hearty and aromatic!

Lemon Garlic Chicken with Asparagus and Broccoli

Lemon garlic chicken with asparagus and broccoli is a refreshing and wholesome keto dish that’s perfect for anyone looking to enjoy a healthy, flavorful meal.

The zesty lemon garlic marinade infuses the chicken with incredible flavor, while the roasted asparagus and broccoli make for a nutrient-packed side. This dish is light yet satisfying and can be prepped quickly for a weeknight dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 cup broccoli florets
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp lemon zest
Salt and pepper to taste
1 tsp fresh thyme (or ½ tsp dried thyme)
1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, lemon juice, garlic, lemon zest, salt, pepper, and thyme.
Season the chicken breasts with the lemon garlic marinade, ensuring they’re well coated.
Toss the asparagus and broccoli with a bit of olive oil, salt, and pepper, then spread them out on a baking sheet.
Place the marinated chicken breasts on the same baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh parsley before serving.

This lemon garlic chicken with asparagus and broccoli is simple, refreshing, and full of vibrant flavors.

The tangy lemon and savory garlic elevate the chicken, while the roasted vegetables offer a healthy, satisfying side. It’s a perfect choice for a light keto meal that will keep you feeling energized and full.

BBQ Chicken with Roasted Asparagus

If you’re craving something smoky and tangy, this BBQ chicken with roasted asparagus is the perfect keto dish.

The chicken is coated with a sugar-free BBQ sauce, seared until golden brown, and served with perfectly roasted asparagus. This meal combines the rich flavors of BBQ with the freshness of roasted asparagus, making it both flavorful and keto-friendly.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
½ cup sugar-free BBQ sauce
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
1 tbsp fresh cilantro, chopped (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown.
Brush the chicken with the sugar-free BBQ sauce and transfer the skillet to the oven. Roast for 15-20 minutes until the chicken is fully cooked and coated in a sticky glaze.
While the chicken is cooking, toss the asparagus with olive oil, salt, and pepper, then roast on a separate baking sheet for 12-15 minutes until tender.
Serve the BBQ chicken with roasted asparagus and garnish with fresh cilantro if desired.

This BBQ chicken with roasted asparagus is a savory, smoky dish that’s full of flavor.

The sugar-free BBQ sauce adds just the right amount of sweetness without any carbs, while the asparagus is roasted to perfection for a healthy, satisfying side. It’s a fun and delicious keto meal that feels like comfort food.

Cheesy Chicken and Asparagus Bake

This cheesy chicken and asparagus bake is a comforting, keto-friendly casserole that brings together tender chicken, crispy asparagus, and a gooey layer of cheese.

It’s a one-pan wonder that’s perfect for meal prep or a cozy dinner. The melted cheese creates a creamy, satisfying texture, while the asparagus adds a fresh crunch to the dish.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried Italian seasoning
Salt and pepper to taste
1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown.
Remove the chicken from the skillet and set aside. In the same skillet, sauté garlic until fragrant, then pour in the heavy cream, stirring to combine.
Add mozzarella and Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy.
In a baking dish, layer the asparagus and chicken breasts. Pour the cheese sauce over the chicken and asparagus, ensuring it’s evenly coated.
Bake for 20-25 minutes until the chicken is cooked through and the cheese is golden and bubbly.
Garnish with fresh parsley before serving.

This cheesy chicken and asparagus bake is the ultimate comfort food for keto dieters.

The creamy, cheesy sauce ties everything together beautifully, while the roasted asparagus and tender chicken create the perfect combination. It’s a satisfying meal that can easily be made in advance for a busy week.

Garlic Butter Chicken with Asparagus and Mushrooms

This garlic butter chicken with asparagus and mushrooms is an incredibly flavorful keto meal that’s both savory and satisfying.

The garlic butter sauce brings out the natural flavors of the chicken and vegetables, while the mushrooms add an earthy depth to the dish. Paired with roasted asparagus, this meal is perfect for anyone who loves rich, buttery dishes.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 cup mushrooms, sliced
3 tbsp butter
4 cloves garlic, minced
1 tsp thyme, fresh or dried
Salt and pepper to taste
1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, and thyme.
In a skillet, melt butter over medium heat. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, sauté garlic and mushrooms until tender, about 3-4 minutes.
Add the asparagus to the skillet, tossing to coat in the garlic butter. Cook for 2-3 minutes until the asparagus is lightly browned.
Return the chicken to the skillet and spoon some of the garlic butter sauce over it. Roast in the oven for 10-12 minutes until everything is cooked through.
Garnish with fresh parsley before serving.

This garlic butter chicken with asparagus and mushrooms is the epitome of comfort food.

The rich, velvety butter sauce brings everything together, and the combination of chicken, asparagus, and mushrooms is both nutritious and delicious. It’s a simple, flavorful keto meal that will make your taste buds sing.

Spicy Chicken and Asparagus Stir-Fry

This spicy chicken and asparagus stir-fry is a quick, easy, and flavorful keto dish that is perfect for busy weeknights.

The spicy sauce gives the chicken and asparagus an exciting kick, while the dish is packed with healthy fats and proteins to keep you satisfied. It’s a great way to enjoy a low-carb meal that doesn’t skimp on taste.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
2 tbsp soy sauce (or coconut aminos for a gluten-free option)
1 tbsp chili paste or sriracha (adjust to taste)
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp rice vinegar (optional)
1 tbsp sesame seeds (optional)
Green onions for garnish

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add a little more oil if necessary and sauté the asparagus for 3-4 minutes until just tender but still crisp.
Add garlic and ginger to the pan, and cook for another minute until fragrant.
In a small bowl, mix together soy sauce, chili paste or sriracha, and sesame oil. Pour the sauce over the asparagus and stir well to coat.
Return the chicken to the skillet and toss to combine with the sauce. Add rice vinegar if you want a touch of acidity.
Serve the stir-fry garnished with sesame seeds and green onions.

This spicy chicken and asparagus stir-fry is the perfect keto dish for those who love a little heat.

The stir-fry is packed with bold flavors from the spicy sauce and perfectly cooked vegetables, making it a satisfying and exciting meal. It’s a great choice for anyone looking to add some spice to their low-carb meals!

Keto Chicken Alfredo with Asparagus

This keto chicken Alfredo with asparagus is a creamy, rich, and indulgent dish that’s perfect for anyone following a low-carb lifestyle.

The chicken is tender and juicy, while the creamy Alfredo sauce envelops both the chicken and asparagus in a luscious coating. This dish is comfort food at its best, without the carbs!

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
1 tsp Italian seasoning
Fresh parsley for garnish

Instructions:

Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove the chicken and set aside.
In the same skillet, melt butter and sauté the garlic for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Let the sauce thicken for 2-3 minutes.
Stir in the grated Parmesan cheese, and continue to simmer until the sauce is creamy and smooth.
Add the asparagus to the skillet and cook for 3-4 minutes until tender.
Slice the chicken and return it to the skillet, tossing to coat with the Alfredo sauce.
Serve the chicken Alfredo with asparagus, garnished with fresh parsley.

This keto chicken Alfredo with asparagus is the perfect low-carb version of a classic comfort food.

The rich and creamy sauce makes every bite satisfying, while the asparagus adds freshness and crunch. This indulgent meal will have you feeling like you’re eating a decadent dish, all while sticking to your keto goals.

Bacon-Wrapped Chicken with Asparagus

This bacon-wrapped chicken with asparagus is the ultimate keto comfort meal. The juicy chicken breasts are wrapped in crispy bacon, adding a smoky richness to every bite.

Paired with roasted asparagus, this dish is packed with protein, healthy fats, and low carbs, making it both satisfying and indulgent. Perfect for a weekend dinner or a special occasion, this recipe combines savory flavors in a way that feels like a treat.

Ingredients:

2 boneless, skinless chicken breasts
6 slices bacon
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp smoked paprika
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika.
Wrap each chicken breast with 3 slices of bacon, securing with toothpicks if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the bacon-wrapped chicken for 2-3 minutes per side until golden brown.
While the chicken is searing, toss the asparagus with olive oil, salt, and pepper. Arrange the asparagus around the chicken in the skillet.
Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken is cooked through and the bacon is crispy.
Garnish with fresh parsley before serving.

This bacon-wrapped chicken with asparagus is everything you could want in a keto meal—rich, savory, and full of flavor.

The crispy bacon adds a layer of indulgence, while the roasted asparagus provides a fresh, crunchy balance. It’s a delicious and satisfying dish that’s sure to become a favorite.

Chicken and Asparagus Skillet with Creamy Mustard Sauce

If you love creamy, tangy sauces, this chicken and asparagus skillet with creamy mustard sauce is the perfect keto dish for you.

The chicken is tender and juicy, the asparagus adds a fresh crunch, and the rich mustard sauce ties everything together beautifully. This dish is great for a comforting dinner that feels gourmet but is easy to prepare.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tbsp olive oil
2 tbsp Dijon mustard
¼ cup heavy cream
1 tbsp white wine vinegar
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Season the chicken breasts with salt and pepper, then cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the asparagus for 4-5 minutes until tender.
Stir in the Dijon mustard, heavy cream, and white wine vinegar, simmering for 2-3 minutes until the sauce thickens.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2-3 minutes.
Garnish with fresh parsley before serving.

This chicken and asparagus skillet with creamy mustard sauce is a delightful and flavorful keto recipe.

The creamy mustard sauce is tangy yet rich, and it elevates the dish, making it feel both luxurious and satisfying. This recipe is sure to be a hit with anyone who loves bold, creamy flavors.

Herb-Crusted Chicken with Asparagus and Zucchini

This herb-crusted chicken with asparagus and zucchini is a light, yet flavorful keto meal that’s perfect for a fresh and vibrant dinner.

The chicken is coated with a mixture of herbs and spices that give it a delicious, crispy crust, while the asparagus and zucchini are roasted to perfection. This dish is full of fresh flavors and textures that make it both satisfying and healthy.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 zucchini, sliced
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
Salt and pepper to taste
1 tbsp fresh lemon juice
Fresh basil for garnish

Instructions:

Preheat the oven to 400°F (200°C).
In a small bowl, combine dried rosemary, thyme, garlic powder, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
While the chicken is searing, toss the asparagus and zucchini with olive oil, salt, and pepper. Spread them out on a baking sheet.
Transfer both the chicken and the vegetables to the oven. Roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Drizzle with fresh lemon juice and garnish with fresh basil before serving.

This herb-crusted chicken with asparagus and zucchini is a flavorful, low-carb dish that’s light yet filling.

The herb crust adds a satisfying crispness to the chicken, while the roasted veggies provide a fresh and tender side. The lemon juice gives it a refreshing finish, making it a perfect keto dinner.

Chicken and Asparagus with Parmesan Cream Sauce

This chicken and asparagus with Parmesan cream sauce is an indulgent, yet low-carb, dish that combines the rich flavors of creamy Parmesan with tender chicken and perfectly roasted asparagus.

The velvety cream sauce elevates the chicken, while the asparagus adds a light, fresh crunch. This dish is an ideal choice for those who crave a comforting, creamy meal that fits into a keto lifestyle.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 tbsp olive oil
½ cup heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
1 tsp Italian seasoning
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
Add heavy cream to the skillet, bringing it to a simmer. Stir in the Parmesan cheese and continue to cook until the sauce thickens.
Toss the asparagus with olive oil, salt, and pepper, and arrange it around the chicken in the skillet. Pour the Parmesan cream sauce over the chicken and asparagus.
Transfer the skillet to the oven and roast for 12-15 minutes, until the chicken is cooked through and the asparagus is tender.
Garnish with fresh parsley before serving.

This chicken and asparagus with Parmesan cream sauce is rich, flavorful, and satisfying.

The creamy Parmesan sauce adds a luxurious touch to the dish, making it feel indulgent while still being keto-friendly. It’s the perfect meal for a cozy evening in or for entertaining guests.

Baked Chicken with Lemon Asparagus and Garlic Butter

This baked chicken with lemon asparagus and garlic butter is a bright and fresh keto dish that’s as simple as it is delicious.

The combination of lemon, garlic, and butter creates a zesty, flavorful sauce that complements the tender chicken and roasted asparagus. It’s a light, yet satisfying meal that will leave you feeling nourished without the carbs.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
3 tbsp butter, melted
1 lemon, juiced and zested
2 cloves garlic, minced
Salt and pepper to taste
1 tsp dried oregano
1 tsp fresh thyme (or ½ tsp dried thyme)
Fresh lemon slices for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, oregano, and thyme.
In a small bowl, combine the melted butter, lemon juice, lemon zest, and minced garlic.
Place the chicken breasts on a baking sheet and drizzle with half of the lemon garlic butter sauce.
Arrange the asparagus around the chicken and drizzle with the remaining butter sauce.
Bake for 25-30 minutes, or until the chicken is cooked through and the asparagus is tender.
Garnish with fresh lemon slices before serving.

This baked chicken with lemon asparagus and garlic butter is a fresh, light dish that brings together the bright flavors of lemon and garlic.

The buttery sauce ties everything together beautifully, making this a delicious, easy keto dinner that feels like a special treat.

Crispy Chicken Thighs with Asparagus and Cauliflower Mash

This crispy chicken thighs with asparagus and cauliflower mash is a hearty, keto-friendly meal that will satisfy your cravings for comfort food.

The crispy skin on the chicken thighs gives them a delicious crunch, while the tender asparagus and creamy cauliflower mash provide the perfect balance. This meal feels indulgent without being heavy, making it perfect for a weeknight dinner or weekend meal prep.

Ingredients:

4 bone-in, skin-on chicken thighs
1 bunch asparagus, trimmed
1 small head cauliflower, cut into florets
3 tbsp butter
½ cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
1 tbsp olive oil
1 tsp paprika
1 tsp fresh rosemary (or ½ tsp dried rosemary)

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken thighs with salt, pepper, paprika, and rosemary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5-6 minutes until the skin is crispy. Flip the chicken and cook for another 2-3 minutes.
Add the asparagus to the skillet around the chicken thighs, seasoning with salt and pepper. Transfer the skillet to the oven and bake for 25-30 minutes until the chicken is fully cooked and the asparagus is tender.
While the chicken and asparagus are baking, cook the cauliflower in a pot of boiling salted water for 8-10 minutes, or until tender. Drain well and return the cauliflower to the pot.
Add butter, heavy cream, and minced garlic to the cauliflower, then mash until smooth and creamy. Season with salt and pepper to taste.
Serve the crispy chicken thighs with asparagus and a generous scoop of cauliflower mash.

This crispy chicken thighs with asparagus and cauliflower mash is the perfect keto comfort meal.

The crispy skin on the chicken provides a satisfying crunch, while the creamy cauliflower mash offers a rich, low-carb alternative to mashed potatoes. Paired with the tender asparagus, this dish is hearty, flavorful, and incredibly satisfying.

Lemon Herb Chicken with Asparagus and Broccoli

This lemon herb chicken with asparagus and broccoli is a fresh, vibrant keto dish that’s as nutritious as it is flavorful.

The tangy lemon and aromatic herbs bring out the natural flavors of the chicken, while the roasted asparagus and broccoli provide a healthy, crunchy contrast. This meal is light, bright, and packed with protein and fiber, making it perfect for a low-carb dinner that’s both satisfying and refreshing.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 head broccoli, cut into florets
3 tbsp olive oil
1 lemon, juiced and zested
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme (or 1 tsp dried thyme)
2 cloves garlic, minced
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, lemon juice, lemon zest, and fresh thyme.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
While the chicken is searing, toss the asparagus and broccoli with 2 tablespoons of olive oil, salt, and pepper.
Arrange the vegetables on a baking sheet and place the seared chicken breasts on top. Roast in the oven for 12-15 minutes, until the chicken is cooked through and the vegetables are tender.
Sprinkle with fresh parsley and additional lemon zest before serving.

This lemon herb chicken with asparagus and broccoli is a light and flavorful keto meal that feels fresh and wholesome.

The combination of lemon and herbs enhances the chicken, while the roasted vegetables add a delicious crunch. This dish is perfect for anyone looking for a vibrant, healthy, and satisfying low-carb option.

Crispy Chicken Parmesan with Asparagus

This crispy chicken Parmesan with asparagus is a keto-friendly twist on the classic Italian favorite. The chicken is coated with a crispy almond flour crust, making it a delicious low-carb alternative to breading.

Paired with roasted asparagus and topped with a rich marinara sauce, this dish feels indulgent without the carbs, offering all the flavors of traditional chicken Parmesan with a healthier spin.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 cup almond flour
1/2 cup grated Parmesan cheese
1 egg, beaten
1 cup sugar-free marinara sauce
1 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
In a shallow bowl, combine almond flour and grated Parmesan cheese. Dip the chicken breasts in the beaten egg, then coat them with the almond flour mixture.
Heat olive oil in a skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown and crispy.
Arrange the seared chicken on a baking sheet and spoon the marinara sauce over each piece.
Roast in the oven for 10-12 minutes, or until the chicken is cooked through.
While the chicken is roasting, toss the asparagus with olive oil, salt, and pepper. Roast the asparagus alongside the chicken for 10 minutes.
Garnish the chicken with fresh basil before serving, alongside the roasted asparagus.

This crispy chicken Parmesan with asparagus is a delicious and satisfying keto dinner that combines the flavors of a classic Italian dish with a low-carb twist.

The crispy almond flour crust makes the chicken feel indulgent, while the roasted asparagus adds a fresh, healthy side. This dish is sure to be a favorite for anyone craving comfort food without the carbs.

One-Pan Chicken with Asparagus, Bell Peppers, and Mushrooms

This one-pan chicken with asparagus, bell peppers, and mushrooms is an easy, low-maintenance keto dinner that packs a punch of flavor.

The chicken is seasoned with herbs and spices and roasted alongside a colorful mix of vegetables. The one-pan method makes it simple to prepare and clean up, making this dish a great choice for busy weeknights when you want a quick, healthy, and satisfying meal.

Ingredients:

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika.
Place the chicken breasts on a large baking sheet, surrounded by the asparagus, bell peppers, and mushrooms.
Drizzle the olive oil over the chicken and vegetables, tossing everything to coat evenly.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Garnish with fresh parsley before serving.

This one-pan chicken with asparagus, bell peppers, and mushrooms is a quick and flavorful keto meal that’s packed with vegetables and lean protein.

The combination of savory chicken, sweet bell peppers, and earthy mushrooms makes for a well-rounded dish that’s both satisfying and easy to make. Perfect for a busy day when you want to get a delicious meal on the table with minimal effort!