Description
This creamy chicken and asparagus dish is a delightful combination of flavors and textures, perfect for a comforting meal.
Ingredients
Scale
- 2 pieces chicken breasts (preferably skinless and boneless)
- 1 bunch asparagus (trimmed and spears snapped off woody ends)
- 3 cloves garlic (finely minced)
- ¾ cup heavy cream (for a silky sauce)
- 1 tsp lemon zest (freshly grated)
- 1 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil (for searing)
- 1 tbsp butter (for sautéing garlic and asparagus)
- ¼ cup Parmesan cheese (freshly grated, optional)
- to taste salt and pepper
- chopped fresh herbs (parsley, basil, tarragon) (for garnish, added at the end)
Instructions
- Start by patting the chicken breasts dry and seasoning them generously with salt and pepper. Heat a large skillet over medium-high heat, then add olive oil. Once shimmering, sear the chicken for about 4-5 minutes per side until golden brown and cooked through, checking with a meat thermometer to ensure an internal temperature of 75°C (165°F). Remove and set aside.
- In the same skillet, add butter and minced garlic. Sauté for about 30 seconds until fragrant, the garlic should turn a light golden color and release a warm aroma. Then, add the trimmed asparagus and cook for 3-4 minutes, stirring occasionally, until the spears turn bright green and are just tender but still crisp.
- Reduce the heat to medium. Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Stir in lemon zest and a squeeze of lemon juice. Let the sauce simmer gently for 2-3 minutes until it thickens slightly and becomes silky, coating the asparagus and pan.
- Slice the cooked chicken breasts into strips and nestle them back into the skillet among the asparagus. Spoon the sauce over everything and cook for another 2 minutes until heated through. The sauce should be glossy and cling to the ingredients, with a fragrant lemon and garlic aroma filling the air.
- Sprinkle freshly grated Parmesan cheese and chopped herbs over the skillet. Give everything a gentle stir and let it rest off the heat for 2 minutes. This allows the flavors to meld and the sauce to set just a little. Taste and adjust seasonings with salt and pepper as needed.
- Serve the creamy chicken and asparagus directly from the skillet, spooning extra sauce over the top. Enjoy this vibrant, comforting dish with a side of crusty bread or your favorite grains for a complete meal.
Notes
- This dish is perfect for a weeknight dinner and can be served with rice or pasta to soak up the creamy sauce.
- Feel free to add other vegetables such as bell peppers or mushrooms for additional flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg