Keto Chicken Thighs with Asparagus and Hollandaise Sauce

Savor the richness of keto-friendly chicken thighs paired with tender asparagus and a creamy, indulgent hollandaise sauce. This dish is a symphony of flavors that perfectly complements a ketogenic lifestyle, bringing a gourmet dining experience to your table with minimal carbs.

Course Dinner

Cuisine American, Keto

Keyword Asparagus, Hollandaise Sauce, Keto Chicken Thighs, Keto Recipe, Low-Carb Dinner

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 550kcal

Equipment

Ovenproof skillet
Whisk
Heatproof bowl
Double boiler (or saucepan and bowl)
Meat thermometer

Ingredients

4 chicken thighs, bone-in and skin-on approx. 1.5 lbs or 680g
1 lb asparagus, ends trimmed
½ tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
2 tbsp olive oil
4 large egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted
1 pinch cayenne pepper

Instructions

Preheat your oven to 400°F (200°C).
Season the chicken thighs with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes.
Flip the chicken thighs over and add the asparagus to the skillet, nestling it around the chicken. Drizzle the asparagus with a bit of olive oil and season with salt and pepper.
Transfer the skillet to the oven and roast for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
While the chicken and asparagus are roasting, prepare the hollandaise sauce. In a heatproof bowl, whisk together egg yolks and lemon juice until light and frothy.
Place the bowl over a pot of simmering water (double boiler), making sure the water does not touch the bottom of the bowl. Whisk continuously and slowly drizzle in the melted butter until the sauce thickens and doubles in volume.
Remove from heat, whisk in a pinch of cayenne pepper, and season with salt to taste. Keep the hollandaise sauce warm.
Once the chicken and asparagus are done, remove from the oven and let rest for a few minutes.
Plate the chicken and asparagus, and generously drizzle with the hollandaise sauce before serving.

Notes

For an even creamier hollandaise, you can add a tablespoon of heavy cream to the sauce. If your sauce starts to get too thick, you can thin it out with a few drops of warm water, whisking continuously. Ensure to keep the hollandaise warm but not too hot to prevent it from curdling.

Nutrition