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Creamy Chicken and Asparagus

Creamy Chicken and Asparagus

The ultimate comfort food, Creamy Chicken and Asparagus is a rich and creamy dish that's perfect for weeknight dinners. With tender chicken and vibrant asparagus enveloped in a velvety sauce, it's a meal that will satisfy your cravings and impress your family. Make this dish tonight for a delightful culinary experience!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 3 pieces Chicken Breasts (cut in half horizontally)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • ½ piece Yellow Onion (sliced into moon shapes)
  • 2 cups Half and Half
  • 1½ tablespoons Flour
  • 2 tablespoons Garlic Paste
  • ¾ cup Parmesan Cheese (shredded)
  • ¼ cup Chicken Broth
  • 1 tablespoon Dried Basil
  • 1 pound Fresh Asparagus (cut into 2-inch pieces)
  • Fresh Parsley (chopped)

Equipment

  • Saucepan
  • Wooden Spoon
  • Whisk
  • Skillet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan
  • Large Pot

Method
 

  1. Salt and pepper both sides of the chicken breasts.
  2. In a large skillet over medium heat, add olive oil and chicken breasts. Cook and brown the chicken on each side.
  3. Remove the chicken from the skillet and set aside. Make sure all of the liquid is out of the pan and there’s a nice brown color for when you deglaze it.
  4. Add the butter and onion to the skillet and cook until onion is soft and tender, about 5 to 7 minutes.
  5. Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together.
  6. Add garlic paste, parmesan cheese, chicken broth, and dried basil. Whisk together and bring to a boil. Deglaze the pan by scraping up all of the browned bits on the bottom of the pan.
  7. Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover, and let cook for 5 minutes.
  8. Uncover, stir, and add the chicken back to the sauce. Cover and let simmer for an additional 3 to 4 minutes or until the chicken is hot and ready to serve.
  9. Top with fresh chopped parsley.

Notes

  • Tip 1: Make sure you use a non-stick skillet so the cream sauce doesn’t stick to the bottom.
  • Tip 2: When adding the cream, pour it slowly while constantly stirring the sauce. This gradual process prevents curdling and ensures a smooth, velvety consistency.