You’ll use one skillet and minimal time to prepare this delicious low-carb chicken dinner, so the rewards far exceed the effort. Plus, you’ll learn some tricks, like quick-cooking chicken cutlets with seasonings to create a delicious base flavor for the asparagus. Bring it all together with a speedy reduced cream sauce, and dinner is done in under 30 minutes. Feel free to swap the walnuts and parsley for your favorite nut and herb combo, but recalculate your macros accordingly.
Keto Creamy Skillet Chicken and Asparagus
Ingredients List
- 4 4-oz thin chicken cutlets
- sea salt and freshly ground pepper
- 1/2 tsp garlic powder
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 pound fresh asparagus, trimmed and cut into 3-inch lengths
- 1 shallot, minced
- 1 cup (1/2 pint) heavy cream
- 1/4 cup chopped toasted walnuts
- 1 Tbsp chopped fresh parsley
Instructions
- Season the chicken cutlets with 1 teaspoon salt, 1/2 teaspoon pepper, and the garlic powder.
- Heat the olive oil in a large skillet with a lid over medium-high heat then cook the cutlets, uncovered, until golden brown on both sides, 3 to 4 minutes per side. Remove the cutlets and set aside.
- Reduce the skillet heat to medium. Add the butter, asparagus, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, for 2 minutes. Stir in the shallot, cover the skillet, and cook, stirring occasionally, until the asparagus softens to tender-crisp, about 3 minutes. Add the cream, raise the heat to medium-high, and let simmer and slightly reduce, stirring often, approximately 3 minutes. Season with salt and pepper, if needed.
- Place the chicken over the asparagus in the skillet, then spoon some of the sauce over the chicken. Sprinkle with the chopped walnuts and parsley and serve.
Credits
RecipeEric Lundy
PhotographyErin Ng
3 reviews
3 responses to “Keto Creamy Skillet Chicken and Asparagus”
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While this sounds delicious, I have to ask, ‘Why is there consistently a large difference between the carb numbers you give as compared to the numbers assigned by Carb Manager? You’d think they’d be the same – or at least close. The difference makes me reluctantly cautious to try your recipes.
Hello and thank you for your inquiry. It’s one we get with some regularity, and understand it’s confusing. We hope to shed some light here.
We work hard to get macros as accurate as possible. Our go-to calculator is Cronometer because it primarily uses USDA and NCCDB data and does not allow user submitted data, which creates a larger margin for error; we find this is the best way to ensure accurate results.
However, if you try any macro calculator, including Cronometer, you’ll find a number of entries for the very same ingredient, and they often have different macros! This is due to the wide variety of brands on the market that produce the ingredient in question. It also is due to macro calculators using more than one database of ingredients from which to draw. As a result, for one reason or another (weight, fineness of grind, source, etc.), macros for the very same ingredient may not be equal.
Look up almond flour, for example, and you’ll find dozens of entries. If you look up the NCCDB entry for non-branded almond flour for 1oz, it shows net carbs of 2.5g. If you select Bob’s Red Mill Flour, 1oz has net carbs of 7g. Now you can understand the challenge!
Here at Keto-Mojo, we are careful to craft recipes that are delicious, made with quality, whole ingredients, and are totally keto. Unfortunately, macros can vary a bit from calculator to calculator and even within the same calculator depending on which selection you make for the same ingredient.
If you are extremely strict about your carb count, calorie count, or other and find varying macros when you calculate one of our recipes, we recommend you go with the results that have the highest counts. That way, you can be certain that you are staying within your macro goals.
We hope this helps clarify why macros sometimes differ and how you can eat best to your macros.
Warmly,
Team Keto-Mojo
OMgosh. This was delicious. Made exactly as instructed. My husband and I loved it. This is now part of my regular menu.