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Creamy Chicken and Asparagus

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close up overhead shot of creamy chicken and asparagus in a pan
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?

close up shot of creamy chicken and asparagus in a pot

MORE CHICKEN RECIPES:
Crack Chicken Casserole | Grilled Chicken Breast


CREAMY CHICKEN AND ASPARAGUS INGREDIENTS

creamy chicken and asparagus raw ingredients that are labeled

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.

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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.

creamy chicken and asparagus process shot

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. 

creamy chicken and asparagus process shot

STEP FIVE: Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together.

creamy chicken and asparagus process shot

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. 

creamy chicken and asparagus process shot

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

close up shot of creamy chicken and asparagus on a wooden spoon

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.

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close up overhead shot of creamy chicken and asparagus in a pan

Creamy Chicken and Asparagus

5 from 1 vote
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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Proudly Prepared by the Spaceships Kitchen

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