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Creamy Chicken and Asparagus
This creamy chicken recipe is an absolutely mouthwatering meal ready in just under an hour. Best of all, you cook everything in one skillet!
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What’s not to love about a one-skillet meal? This creamy chicken and asparagus recipe is absolutely mouthwatering. In under an hour and with only one pan used, this meal is perfect for the workweek grind.
MORE RECIPES:
Creamy Garlic Alfredo | Creamy Garlic Parmesan Mushrooms | Doritos Cheesy Chicken Casserole
Reward your tastebuds with juicy chicken and tender asparagus all in a rich, creamy sauce. In fact, this recipe is all about the sauce. You’ll love the flavorful gravy that can be served over rice, pasta, or potatoes.
You’ll drool over the garlic sauce that tastes as if it came out of a restaurant kitchen. Make this creamy basil chicken with asparagus for company and leave them all impressed. Just try not to lick your plate in front of guests!
Creamy Chicken and Asparagus Ingredients
- Olive oil
- Chicken breasts
- Salt
- Pepper
- Butter
- Yellow onion
- Half and half
- Flour
- Garlic paste
- Parmesan cheese
- Chicken broth
- Basil
- Fresh asparagus
- Fresh parsley
Creamy garlic basil chicken is delicious and filling on its own, but as previously stated, the divine sauce can be served over a starch to serve even more. Try ladling up the creamy chicken and asparagus on a bed of mashed potatoes or sautéed spinach for a low-carb option.
Need ideas for the perfect side dish? Try a green salad with a balsamic vinaigrette. The flavors complement the asparagus well. Garlic bread is always an excellent option! Imagine sopping the delectable garlic sauce with toasty, garlicky bread.
How to Make Creamy Chicken and Asparagus
FIRST STEP: Salt and pepper both sides of the chicken breasts.
SECOND STEP: In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side.
THIRD STEP: Remove the chicken from the skillet and set it aside. Add the butter and onion to the skillet and cook until the onion is soft and tender, about 5-7 minutes.
FOURTH STEP: Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together. 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.
FIFTH STEP: Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover, and let cook for 5 minutes. Uncover, stir and add the chicken back to the sauce. Cover and let simmer for an additional 3-4 minutes, or until the chicken is hot and ready to serve.
SIXTH STEP: Top with fresh chopped parsley.
Cooking Tips
Use a non-stick skillet for this recipe. This way the cream sauce won’t burn to the bottom.
All of the liquid should be out of the pan after you are done browning your chicken, and the bottom of the pan should have a nice browned color on it. This way you can deglaze the pan to get all of the flavor up into the sauce.
This recipe makes enough sauce to use as a gravy over rice or potatoes when serving.
Storing this Recipe
IN THE FRIDGE: Store leftovers in an airtight container in the fridge for 3 days.
IN THE FREEZER: Store in an airtight container for up to 3 months in the freezer. Note, the sauce may curdle or separate when frozen, so make sure to stir well while heating and bring sauce to a simmer.
Creamy Chicken and Asparagus
This creamy chicken recipe is an absolutely mouthwatering meal ready in just under an hour. Best of all, you cook everything in one skillet!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Ingredients
Chicken
- 1 tbsp olive oil
- 3 chicken breasts cut in half horizontally
- ½ tsp salt
- ½ tsp pepper
Sauce
- 1 tbsp butter
- ½ yellow onion slice into moon shapes
- 2 cup half and half
- 1 ½ tbsp flour
- 2 tbsp garlic paste
- ¾ cup parmesan cheese shredded
- ¼ cup chicken broth
- 1 tbsp dried basil can use fresh
- 1 lb fresh asparagus cut into 2 inch pieces
- fresh parsley chopped
Instructions
- Salt and pepper both sides of the chicken breasts.
- In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side.
- Remove the chicken from the skillet and set aside. Add the butter and onion to the skillet and cook until onion is soft and tender, about 5-7 minutes.
- Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together. 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.
- Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover and letcook for 5 minutes. Uncover, stir and add the chicken back to the sauce. Cover and let simmer for an additional 3-4 minutes, or until the chicken is hot and ready to serve.
- Top with fresh chopped parsley.
Notes
Use a non-stick skillet for this recipe. This way the cream sauce won’t burn to the bottom.
All of the liquid should be out of the pan after you are done browning your chicken, and the bottom of the pan should have a nice browned color on it. This way you can deglaze the pan to get all of the flavor up into the sauce.
This recipe makes enough sauce to use as a gravy over rice or potatoes when serving.
Nutrition
Calories: 291kcal | Carbohydrates: 11g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 549mg | Potassium: 542mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1037IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 3mg
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