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This pan-seared Garlic Chicken breast is the perfect recipe for those busy nights. Made with loads of asparagus and tomatoes, this tender and flavorful chicken recipe is easy to make, paleo, low-carb, gluten-free, and keto-friendly.
You may serve this dish with some cilantro lime cauliflower rice for a low-carb meal option.
Looking for a quick and easy chicken recipe that can be put together in less than 30 minutes? Then try this seared lemon and garlic chicken breast recipe made with veggies like asparagus and tomatoes for a complete one-pan meal.
No need to bake, loaded with flavor and veggies and cooked in a skillet or pan so it is made quick when you do not have much time on hand. Tender juicy chicken breasts that are flavorful and can be served for either lunch or dinner. This recipe is also great for those who like to meal prep.
Ingredients you will need
- Boneless skinless chicken breasts , pounded to even 1⁄2 inch thickness and cut in half
- Asparagus ends trimmed and cut in half: you can use broccoli or green beans.
- Cherry Tomatoes
- Oil: I used Olive Oil but you can use avocado oil
- Garlic Cloves, minced
- Italian seasoning
- Lemon, juice, and zest
- Low sodium chicken broth
- Sea salt and pepper, to taste
- Fresh chopped parsley, to garnish
How to make pan seared chicken breast
In a mixing bowl, add chicken, and garlic, and sprinkle with Italian seasoning, salt, and pepper. Drizzle with 1 Tbsp of olive oil and stir well to coat.
Heat the remaining oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes, then flip and cook for another 5 minutes, or until almost cooked through. (will finish it together with the rest of the ingredients.)
Stir in asparagus, cherry tomatoes, broth, lemon juice, and zest. Lower the heat, place a lid on, and cook, for 4-6 minutes or until chicken is tender cooked through, and no longer pink on the inside.
Garnish with fresh chopped parsley and lemon slices. Serve immediately or divide among four glass containers and refrigerate for up to 5 days. Enjoy!
Recipe notes
- You can use boneless and skinless chicken thighs instead if you prefer. I like chicken breasts more because they are much leaner and have a better protein content.
- You do not have to use asparagus. Use any veggies you have on hand. Empty out that fridge and use what you have.
What to serve with seared chicken breast
Common Questions
Yes. You can season the chicken and veggies, place them on a sheet pan, and bake at 350F for 20-25 minutes or until the internal temperature of the chicken reads 165F and the veggies are tender.
You can use skinless and boneless chicken thighs if you prefer it over chicken breast. They cook quickly but aren’t as lean as chicken breasts.
You can use any veggies you prefer or a mix of a variety of veggies
Place leftovers in a sealed container in the fridge for up to 4 days.
More chicken recipes
- Baked Cashew Chicken and Veggies
- Asian Chicken Cups Recipe
- Asian Chicken Cups Recipe
- Pesto Bruschetta Chicken
- Asparagus Stuffed Chicken Breast
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Pan Seared Garlic Chicken Breast With Asparagus
Ingredients
- 1½ pound Boneless skinless chicken breasts , pounded to even 1⁄2 inch thickness and cut in half
- 1 pound Asparagus, ends trimmed and cut in half
- 1 pint Cherry Tomatoes
- 2 tablespoons Olive Oil, divided
- 2 Garlic Cloves, minced
- 1 tablespoon Italian seasoning
- 1 Lemon, juice and zest
- ¼ Cup Low sodium chicken broth
- Sea salt and pepper, to taste
- 2 tablespoons Fresh chopped parsley, to garnish
- lemon slices to garnish
Instructions
- In a mixing bowl, add chicken garlic, and sprinkle with Italian seasoning, salt, and pepper. Drizzle with 1 Tbsp of olive oil and stir well to coat.
- Heat the remaining oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes, then flip and cook for another 5 minutes or until almost cooked through. (I will finish it together with the rest of the ingredients.)
- Stir in asparagus, cherry tomatoes, broth, lemon juice, and zest. Lower the heat, place a lid on, and cook, for 4-6 minutes or until chicken is tender cooked through, and no longer pink on the inside.
- Garnish with fresh chopped parsley and lemon slices. Serve immediately or divide among four glass containers and refrigerate for up to 5 days. Enjoy!
Notes
- use chicken thighs if you prefer
- avocado oil will also work
- any veggies you have on hand will work in place of the asparagus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this dish before and it’s never come out as good as this recipe! I used a bit more broth atún the recipe calls for but it didn’t change a thing was so yummy. I love this recipe it’s simple and fast to make. Surprisingly been following your Instagram page for years Because I loved the way your dishes looked and I never knew you had your recipes on this site but I’ve tried 2 so far and loved both dishes!
Thanks for the follow on Instagram! You are so kind. So glad you found my site.