Keto Tuscan Chicken and Asparagus

If you’ve ever had one of those evenings where you’re standing in the kitchen, hungry but not in the mood to wash a pile of dishes afterward… this Keto Tuscan Chicken and Asparagus is your kind of meal.

It’s creamy, full of flavor, and the whole thing comes together in just one skillet. The seasoned chicken gets golden brown, the asparagus turns tender with just the right bite, and the Parmesan cream sauce ties it all together. It feels like something you’d order at a nice Italian restaurant — except you’re at home, in your comfiest socks.

This dish has been on repeat in my kitchen lately because my garden is practically throwing asparagus at me. It’s growing faster than I can keep up, and this recipe is my favorite way to put it to good use.

Why I Love This Recipe

It’s low carb without feeling like “diet food.” Every bite is rich and satisfying thanks to the buttery sauce, garlic, and freshly grated Parmesan. The asparagus keeps it fresh and bright, and the chicken soaks up all that flavor while staying juicy.

Plus, because it’s cooked in just one pan, there’s less mess — which means I can get dinner on the table and still have time to relax before bed.

Ingredients You’ll Need

• Chicken breast – I cube mine so they cook evenly and soak up more flavor from the marinade.
• Italian dressing – Used for marinating; adds a quick punch of flavor.
• Butter – For browning the chicken and adding richness.
• Asparagus – Fresh is best here; trim off the woody ends.
• Garlic – Fresh cloves for maximum flavor.
• Chicken broth – Helps form the sauce base.
• Heavy cream – For that luxurious, creamy texture.
• Parmesan cheese – Freshly grated melts into the sauce beautifully.
• Salt and pepper – To taste.
• Optional garnish – Fresh tomatoes, basil, and extra Parmesan for a pop of color and flavor.

Step-by-Step – How I Make It

1. Marinate the chicken – Toss the cubed chicken with Italian dressing and let it sit in the fridge for at least an hour (or up to a day). The longer it marinates, the deeper the flavor.
2. Brown the chicken – Preheat the oven to 350°F. In a large ovenproof skillet, melt butter over medium heat, then add the chicken (discard the marinade). Let it brown for about 4–5 minutes per side without stirring too much — that’s how you get a nice golden crust.
3. Add the veggies and sauce – Stir in the asparagus, garlic, broth, cream, Parmesan, salt, and pepper. Mix everything together so the sauce coats the chicken and asparagus.
4. Bake – Cover the skillet and bake for about 20 minutes until the chicken is fully cooked and the sauce is bubbling.
5. Finish and serve – Garnish with tomatoes, fresh basil, and more Parmesan if you like.

Make-Ahead Tips

• Marinate ahead – I often marinate the chicken the night before so all I have to do the next day is cook.
• Prep the asparagus – Wash and trim it earlier in the day to save time.
• Double the batch – This recipe reheats beautifully, so I sometimes make extra for lunches later in the week.

Serving Ideas

This dish is a full meal on its own, but here are a few pairing ideas:

• Fresh cucumber and feta salad for something cool and crisp.
• Roasted broccoli or Brussels sprouts for extra greens.
• Garlic sautéed spinach for a simple side.
• If you’re not counting carbs, serve it over pasta, mashed potatoes, or gnocchi to soak up the sauce.

Storage and Reheating

• Fridge – Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.
• Freezer – This dish freezes well. Cool completely, then freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Is this really keto-friendly?
Yes — each serving has about 2.5 net carbs, not counting the marinade since it’s discarded before cooking.

Can I use chicken thighs instead?
Absolutely. Thighs will be even more flavorful and juicy, but you may need to adjust the cooking time slightly.

Do I have to bake it?
You can finish it on the stovetop by simmering until the chicken is cooked through, but baking lets the sauce thicken and the flavors blend beautifully.

What can I use instead of asparagus?
Broccoli florets, green beans, or even zucchini work well. Just adjust the cooking time so they don’t get mushy.

Final Thought

This Keto Tuscan Chicken and Asparagus is proof that low-carb cooking doesn’t have to be boring. It’s creamy, flavorful, and satisfying — the kind of dish you can make for a quick weeknight dinner or serve to guests without breaking a sweat. It’s definitely earned its spot in my regular dinner rotation, and I think it might in yours too.

Also try these Keto chicken recipes:-

• Keto Skinny Chicken A La King
• Filipino Chicken Adobo – Low Carb
• Keto Chicken ala King