Zesty Lemon Chicken with Asparagus

How to make it

1. 1

   Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper.

2. 2

   Heat a large skillet over medium high heat. Sear the chicken thighs for 5 to 7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

3. 3

   Trim the woody ends off the asparagus spears. Add the asparagus to the same skillet and sauté for 3 to 5 minutes until it is tender-crisp.

4. 4

   Pour in the heavy cream and squeeze in the fresh juice from the lemon. Bring the sauce to a gentle simmer, making sure to scrape up any browned bits from the bottom of the pan. Stir in the grated Parmesan cheese until it is melted and smooth.

5. 5

   Return the cooked chicken to the skillet, coating it in the creamy lemon sauce. Serve immediately and enjoy your delicious low-carb meal.