February 18, 2023
Review RecipeCreamy Chicken and Asparagus
Creamy Chicken and Asparagus is a versatile meal ready in less than an hour. You only need one pan to make it and you can even serve it over pasta, rice, or potatoes.
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Creamy Chicken and Asparagus is an easy to make, one-pan dish. It takes less than 1 hour to cook and there’s just that one skillet needed. The result is a comforting homemade dish.
If you have some asparagus left, you could also try making Bacon Wrapped Asparagus as a tasty side dish. Or if making this recipe leaves you in the mood for more creamy chicken dishes, why not try making Chicken Alfredo Bake?
MORE CHICKEN RECIPES:
Crack Chicken Casserole | One Pot Chicken Parmesan Pasta
CREAMY CHICKEN AND ASPARAGUS INGREDIENTS
You will need:
Chicken
- 1 tablespoon of olive oil
- 3 chicken breasts, cut in half horizontally
- ½ teaspoon of salt
- ½ teaspoon of pepper
Sauce
- 1 tablespoon of butter
- ½ yellow onion, sliced into moon shapes
- 2 cups of half and half
- 1 ½ tablespoon of flour
- 2 tablespoons of garlic paste
- ¾ cup of parmesan cheese, shredded
- ¼ cup of chicken broth
- 1 tablespoon of dried basil, can use fresh
- 1 pound of fresh asparagus, cut into 2 inch pieces
- Fresh parsley, chopped
SUBSTITUTIONS AND ADDITIONS
Lemon: You can also add some lemon to the dish to contrast the creamy flavor. Add 2 tablespoons of lemon juice to the sauce. You can also add 3 to 4 lemon wedges to the dish as it cooks then remove them when serving.
Asparagus: If you aren’t a fan of asparagus, there are a few other vegetables that will work as well in the dish. Zucchini or yellow squash will work, you may need to adjust the cooking time a little. Broccoli and cauliflower florets will also work if you cut them small and spread them out evenly.
HOW TO MAKE THIS CREAMY CHICKEN AND ASPARAGUS RECIPE
STEP ONE: Salt and pepper both sides of the chicken breasts.
STEP TWO: In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side.
PRO TIP: Make sure you use a non-stick skillet so the cream sauce doesn’t stick to the bottom.
STEP THREE: Remove the chicken from the skillet and set aside. Make sure all of the liquid is out of the pan and there’s a nice brown color for when you deglaze it.
STEP FOUR: Add the butter and onion to the skillet and cook until onion is soft and tender, about 5 to 7 minutes.
STEP FIVE: Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together.
STEP SIX: Add garlic paste, parmesan cheese, chicken broth, and dried basil. Whisk together and bring to a boil. Deglaze the pan by scraping up all of the browned bits on the bottom of the pan.
STEP SEVEN: Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover, and let cook for 5 minutes.
STEP EIGHT: Uncover, stir, and add the chicken back to the sauce. Cover and let simmer for an additional 3 to 4 minutes, or until the chicken is hot and ready to serve.
STEP NINE: Top with fresh chopped parsley. You can serve over rice, potatoes, or even pasta as there’s enough sauce for this.
STORAGE
IN THE FRIDGE: You can store leftovers in the fridge once they have cooled down for up to 3 days. To reheat, add back into a saucepan and heat on medium until the chicken is hot and the sauce bubbling
This simple creamy chicken recipe with Parmesan and garlic sauce gets its nutritional boost from the asparagus. The result is a delicious one-pan comfort food dish that is easy to make and ready in less than an hour.
MORE RECIPES YOU’LL LOVE
Creamy Chicken and Asparagus
Creamy Chicken and Asparagus is a versatile meal ready in less than an hour. You only need one pan to make it and you can even serve it over pasta, rice, or potatoes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Ingredients
Chicken
- 1 tbsp olive oil
- 3 chicken breasts cut in half horizontally
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce
- 1 tbsp butter
- 1/2 yellow onion slice into moon shapes
- 2 cup half and half
- 1 1/2 tbsp flour
- 2 tbsp garlic paste
- 3/4 cup parmesan cheese shredded
- 1/4 cup chicken broth
- 1 tbsp dried basil can use fresh
- 1 lb fresh asparagus cut into 2 inch pieces
- fresh parsley chopped
Instructions
- Salt and pepper both sides of the chicken breasts.
- In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side. TIP: Make sure you use a non-stick skillet so the cream sauce doesn’t stick to the bottom.
- Remove the chicken from the skillet and set aside. Make sure all of the liquid is out of the pan and there’s a nice brown color for when you deglaze it.
- Add the butter and onion to the skillet and cook until onion is soft and tender, about 5 to 7 minutes.
- Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together.
- Add garlic paste, parmesan cheese, chicken broth, and dried basil. Whisk together and bring to a boil. Deglaze the pan by scraping up all of the browned bits on the bottom of the pan.
- Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover, and let cook for 5 minutes.
- Uncover, stir, and add the chicken back to the sauce. Cover and let simmer for an additional 3 to 4 minutes or until the chicken is hot and ready to serve.
- Top with fresh chopped parsley. You can serve over rice, potatoes, or even pasta as there’s enough sauce for this.
Nutrition
Calories: 355kcal | Carbohydrates: 11g | Protein: 33g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 614mg | Potassium: 738mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1048IU | Vitamin C: 9mg | Calcium: 275mg | Iron: 3mg
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Comments
Gloria says
So creamy, easy, and delicious!!!