Chicken with Asparagus Blue Cheese Sauce
Indulge in the rich, savory flavors of Chicken with Asparagus Blue Cheese Sauce, a sophisticated yet approachable dish perfect for weeknights or special occasions. Tender, seared chicken breasts are paired with vibrant, tender-crisp asparagus and smothered in a luscious blue cheese sauce infused with heavy cream and a hint of garlic. The sauce, thickened with a buttery roux, delivers a velvety texture that beautifully complements the earthiness of fresh asparagus. Quick to prepare with a total cook time of under 45 minutes, this recipe balances elegance with simplicity. Serve this restaurant-worthy dish alongside crusty bread or creamy mashed potatoes to soak up every ounce of the decadent sauce. Ideal for fans of bold flavors, this recipe is a must-try for anyone looking to elevate their dinner table with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 pound Asparagus
- 1 cup (crumbled) Blue cheese
- 2 tablespoons Butter
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 1 tablespoon All-purpose flour
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts on both sides with salt and black pepper.
Sear the chicken in the skillet for 4–5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Cook for 1 minute until fragrant.
Add the chicken broth and bring it to a simmer. Scrape the bottom of the skillet to deglaze and incorporate any browned bits.
Stir in the heavy cream and blue cheese, cooking until the blue cheese is melted and the sauce is smooth.
In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to make a roux.
Gradually whisk the roux into the blue cheese sauce to thicken. Let it simmer for 3–5 minutes until it coats the back of a spoon.
Meanwhile, trim the woody ends off the asparagus and blanch in boiling water for 2–3 minutes until tender-crisp. Drain and set aside.
Return the chicken breasts to the skillet with the sauce. Spoon some sauce over the chicken, cover, and cook for 8–10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Add the asparagus to the skillet during the last 2–3 minutes of cooking to warm through.
Serve the chicken and asparagus drizzled with the creamy blue cheese sauce. Enjoy!
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 5213 mg | 227% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.0 g | ||
| Protein | 257.4 g | 515% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 933 mg | 72% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1534 mg | 33% | |
*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.
