Chicken and Asparagus in White Wine Sauce
Elevate your weeknight dinner routine with this elegant yet approachable Chicken and Asparagus in White Wine Sauce. Tender, golden-seared chicken breasts are paired with crisp, vibrant asparagus and bathed in a luscious, tangy white wine and garlic cream sauce. Fresh parsley and a splash of lemon juice add a burst of brightness, while the combination of chicken broth and dry white wine deepens the flavor profile of the dish. This one-pan recipe is ready in just 40 minutes, making it perfect for busy evenings or an effortless date-night meal. Serve it with fluffy rice, al dente pasta, or warm crusty bread to soak up every drop of the velvety sauce. This dish strikes a perfect balance between comfort food and refined dining, guaranteed to impress your table! Keywords: chicken and asparagus, white wine sauce, one-pan dinner, easy chicken recipe, creamy skillet chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 pound Fresh asparagus, trimmed
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly dredge them in the flour, ensuring a thin, even coating. Shake off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
In the same skillet, add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the trimmed asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender. Remove the asparagus from the skillet and set aside.
Pour the chicken broth and white wine into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Let the sauce simmer for 5 minutes to reduce slightly.
Stir in the heavy cream, lemon juice, and the remaining 0.5 teaspoon of salt. Allow the sauce to simmer for an additional 2-3 minutes, until it thickens slightly.
Return the chicken breasts and asparagus to the skillet, spooning some of the sauce over them. Cook for 2-3 minutes to warm through and let the flavors meld.
Garnish with fresh parsley before serving. Serve hot with rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
