Creamy Asparagus Chicken

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Creamy Asparagus Chicken

This Creamy Asparagus Chicken is an easy skillet dinner made with golden pan-seared chicken, tender asparagus, garlic, lemon, and a silky cream sauce.

Prep Time10

Cook Time28

Total Time38

Course: Main Course

Cuisine: American

Total Cost: $9.63 recipe / $2.40 serving

Servings: servings

Calories: 404kcal

Author: Jess Rice

Equipment

Large Skillet or Sauté Pan
Aluminum foil

Ingredients

Chicken

2 chicken breasts filleted in half, (about 1.3 lbs total) $3.25*
1 tsp salt $0.01
1 tsp black pepper freshly cracked, $0.05
¼ cup all-purpose flour $0.05
2 Tbsp vegetable oil $0.10
2 Tbsp salted butter $0.46

Creamy Asparagus Sauce

2 Tbsp salted butter $0.46
4 garlic cloves peeled and smashed, $0.30
¼ cup heavy cream room temperature, $0.37
1 cup chicken broth $0.12**
¼ tsp dried dill $0.05
½ tsp garlic powder $0.03
½ tsp onion powder $0.03
¼ tsp dried basil $0.05
1 bunch asparagus cut into 1-2 inch pieces, (about 1lb.) $3.50***
1 lemon $0.80

Instructions

Gather your ingredients.
Prepare fresh ingredients: crush garlic cloves, seed and slice lemons, and cut asparagus. I like to cut them into 1-2” pieces so they still hold their own in the sauce and don’t cook too fast.
Filet 2 chicken breasts in half so you have 4 portions.
Salt and pepper the chicken breasts and then dip them in the flour until they are completely covered.
Place a large skillet or sauté pan over medium high heat. Add 2 Tbsp vegetable oil and 2 Tbsp salted butter.
Once hot, sear breasts for 4 minutes on each side until golden brown. Flip and sear the next side for another 4 minutes.
Once the internal temperature of the chicken reaches 165℉, remove the breasts from pan and turn the heat down to medium.
Cover with tinfoil and set aside.
Add 2 Tbsp butter to the pan with smashed garlic cloves. Cook until golden and fragrant, about 2-3 minutes.
Turn the heat down to medium-low. Mix room temperature heavy cream with chicken broth and pour into the sauté pan, whisking up any bits of chicken and garlic stuck on the bottom of the pan.
Bring the sauce to a simmer and add dill, garlic powder, onion powder, and dried basil. Whisk it again and let it reduce by ¼, giving it a stir every few minutes. I simmered my sauce for about 8 minutes.
Add the chicken back to the pan with the quartered asparagus. Let it simmer covered for 8 minutes. This will steam the asparagus and help the chicken heat back up.
Spoon the sauce over the chicken and veggies and finish with a squeeze of fresh lemon juice. Adjust salt and pepper to your liking.

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Notes

*Slicing two chicken breasts in half helps stretch this recipe into four servings! Try to slice them evenly so they cook at the same rate. You can also swap in boneless chicken thighs (don't slice these in half as they're already pretty thin. You'll need four boneless thighs for four servings). Make sure the internal temp of your chicken reaches 165℉.

**I like to use Better than Bouillon to make my broths. It's low-cost, easy to store, and one pot lasts forever in the fridge!

***Choose asparagus that feels firm and looks bright green for the best flavor. In the U.S., asparagus season usually runs from late February-June, with April being one of the peak months. I like to trim off the woody ends and discard them so the spears cook through evenly.

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