Saucy Chicken and Asparagus
Transform your weeknight dinners with this irresistible Saucy Chicken and Asparagus recipe, a one-pan wonder that combines tender chicken breasts with crisp asparagus bathed in a velvety garlic-Parmesan cream sauce. With a hint of zesty lemon and optional red pepper flakes for a spicy kick, this dish boasts balanced flavors and restaurant-quality appeal. Ready in just 40 minutes, it's perfect for busy nights without sacrificing sophistication. Pair it with fluffy rice, buttery mashed potatoes, or crusty bread to soak up every drop of the luscious sauce. Ideal for family meals or entertaining, this recipe is as stunning as it is satisfying.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese
- 2 tablespoons lemon juice
- 1 bunch asparagus
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and add the minced garlic. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Reduce the heat to medium.
Stir in the heavy cream, Parmesan cheese, and lemon juice, whisking until the sauce is smooth and creamy. Season with a pinch of salt, black pepper, and red pepper flakes, if desired.
Trim the ends of the asparagus and cut into 2-inch pieces. Add the asparagus to the skillet, stirring to coat in the sauce.
Return the chicken breasts to the skillet, nestling them into the sauce and asparagus. Cover and simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the skillet from the heat and garnish with fresh parsley, if using.
Serve the saucy chicken and asparagus hot alongside rice, mashed potatoes, or crusty bread, if desired.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1813 mg | 39% | |
*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.
