Chicken Asparagus and Caramelized Onions
Savor the perfect blend of flavors and textures with this Chicken Asparagus and Caramelized Onions recipe, a wholesome one-pan dish that's as easy to prepare as it is delicious. Juicy, golden-brown chicken breasts are complemented by tender-crisp asparagus and sweet, golden caramelized onions. The dish is brought to life with a luscious garlic-balsamic pan sauce, deglazed with chicken broth for added depth. Simple seasoning and a final touch of butter create a velvety finish, while a sprinkle of fresh parsley adds brightness. Ready in under an hour, this nutritious and elegant meal is ideal for weeknight dinners or casual entertaining. Impress your guests or treat yourself to this flavorful combination! Keywords: chicken and asparagus recipe, caramelized onions, one-pan dinner, easy weeknight meals, flavorful chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound asparagus
- 2 large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves
- 0.5 cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Trim the woody ends of the asparagus and cut the spears into 2-inch pieces. Peel and thinly slice the onions. Mince the garlic cloves and finely chop the fresh parsley.
Season the chicken breasts on both sides with sea salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside, covering loosely with foil to keep warm.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Reduce the heat to medium-low and add the sliced onions. Cook, stirring occasionally, for 12-15 minutes, or until the onions are golden brown and caramelized.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
Deglaze the pan by pouring in the balsamic vinegar and chicken broth. Stir to scrape up any browned bits from the bottom of the skillet.
Add the asparagus to the skillet and sauté for 3-4 minutes, or until crisp-tender. Stir in the remaining 1 tablespoon of butter to add richness to the sauce.
Return the chicken breasts to the skillet, nestling them among the asparagus and onions. Spoon some of the sauce over the chicken and cook for 2-3 minutes to reheat and combine the flavors.
Garnish the dish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 24.3 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3293 mg | 70% | |
*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.
