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Keto Lemon Chicken & Asparagus

5 stars, average of 2 ratings

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This easy chicken skillet is a tasty low-carb dinner recipe for busy weeknights. Cripsy skin-on chicken thighs baked with asparagus, lemon juice and balsamic vinegar. Simply delicious!

We're using asparagus — the perfect low-carb vegetable that cooks fast. If you don't like asparagus, you can use other options such as green beans, broccoli or cauliflower.

To keep the skin nice and crispy, these chicken thighs are best served immediately but can be stored in the fridge for a few days if needed.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

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Hands-on Overall

Serving size 2 chicken thighs + asparagus

Allergy information for Keto Lemon Chicken & Asparagus

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 chicken thighs + asparagus)

Net carbs4.4 grams
Protein30.1 grams
Fat39 grams
Calories489 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs7.6 gramsFiber3.2 gramsSugars3.7 gramsSaturated fat8.6 gramsSodium392 mg(17% RDA)Magnesium45 mg(11% RDA)Potassium542 mg(27% EMR)

Ingredients (makes 2 servings)

  • 4 skin-on, bone-in chicken thighs (450 g/ 1 lb) or boneless chicken thighs (300 g/ 10.6 oz)
  • sea salt and pepper, to taste
  • 2 tbsp ghee or avocado oil, divided (30 ml)
  • 3 tbsp fresh lemon juice, divided (45 ml)
  • 300 g trimmed asparagus spears (10.6 oz)
  • 1 tsp balsamic vinegar
  • Optional: fresh herbs such as parsley, to taste

Instructions

  1. Season the chicken on both sides with salt and pepper. You can either use 4 skin-on, bone-in chicken thighs (about 450 g/ 1 lb) or 4 boneless chicken thighs (about 300 g/ 10.6 oz).
  2. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Heat a skillet greased with half of the avocado oil (or ghee) over medium-high heat.
  3. Add the chicken thighs, skin side down, and cook for about 5 minutes, until the skin is lightly browned and crisped up. Flip the chicken on the other side and cook for another minute. Remove the chicken from the skillet and set aside. Keto Lemon Chicken & Asparagus
  4. Add 2 tablespoons of lemon juice to the hot pan to deglaze it. Add the asparagus spears and toss to combine. Top with the crisped up chicken thighs, skin side up, and drizzle with the remaining lemon juice, avocado oil (or ghee) and balsamic vinegar. Keto Lemon Chicken & Asparagus
  5. Transfer into the oven and bake for about 10 minutes (for boneless chicken thighs) or up to about 15 minutes (for bone-in chicken thighs).
  6. Serve while still warm. This meal is best eaten fresh but can be stored in the fridge for up to 3 days. Keto Lemon Chicken & Asparagus

Ingredient nutritional breakdown (per serving, 2 chicken thighs + asparagus)

Net carbsProteinFatCalories
Chicken thighs, boneless, skin-on, raw
0 g26.7 g24.8 g329 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Avocado oil, extra virgin
0 g0 g14 g124 kcal
Lemon juice, fresh
1.2 g0.1 g0 g4 kcal
Asparagus, raw
2.7 g3.3 g0.2 g30 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.5 g0 g0 g2 kcal
Total per serving, 2 chicken thighs + asparagus
4.4 g30.1 g39 g489 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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