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–+ servings

Lemon Chicken Asparagus Spaghetti Squash Bake

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This low carb spaghetti squash chicken and asparagus bake features juicy chicken and crisp veggies in a silky garlic cream sauce. So easy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main Dishes
Cuisine: American, French, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 pieces chicken breast
  • 1 pound asparagus 450 g
  • 1 tablespoon Napa Valley olive oil 15 ml
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cloves garlic
  • 1 cup heavy cream 240 ml
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley chopped

Method
 

  1. Set your oven to 400°F (200°C) and allow it to preheat.
  2. Coat the chicken breasts with salt, black pepper, and garlic powder.
  3. Warm olive oil in an oven-safe skillet over medium-high heat, sear the chicken for 2–3 minutes per side until golden brown, then set aside.
  4. Sauté the minced garlic and dried thyme in the skillet for 30 seconds until aromatic.
  5. Stir in the heavy cream and grated Parmesan, then simmer for 2–3 minutes until the sauce has thickened slightly.
  6. Place the chicken back in the skillet, arrange the asparagus around it, and ladle the sauce over the top.
  7. Bake the skillet in the preheated oven for 20–25 minutes until the chicken is fully cooked and the asparagus is tender.
  8. Take the skillet out of the oven, top with fresh parsley, and serve while hot.

Notes

Ingredient Variations: If you cannot find good asparagus, I have discovered that fresh green beans work just as well as long as you trim the ends first.
Searing Secret: I cannot stress enough how