Description
A creamy, one-skillet chicken and asparagus meal that combines tender seared chicken breasts with a rich, cheesy sauce made from heavy cream, cream cheese, and a blend of cheddar and Parmesan cheeses. Enhanced with sautéed onions, garlic, and Italian seasoning, this hearty dish is a comforting and simple dinner option perfect for busy weeknights.
Ingredients
Scale
Vegetables & Aromatics
- 1/2 medium onion, sliced
- 2 cloves garlic, minced
- 1 lb asparagus, chopped
Protein
- 2 lbs boneless skinless chicken breasts, pounded thin (approx 6 chicken breasts)
Dairy & Cheese
- 1 TB butter
- 3/4 cup heavy whipping cream
- 1 oz cream cheese
- 2/3 cup Cheddar cheese
- 1/2 cup Parmesan cheese
Liquids & Seasoning
- 1/4 cup chicken broth
- 1 TB Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- Olive oil for sautéing
Instructions
- Saute Vegetables and Aromatics: In a large skillet, add a drizzle of olive oil, then add the sliced onions and minced garlic. Sauté over medium heat until the onions are tender and fragrant, about 3 to 4 minutes.
- Remove Aromatics: Transfer the cooked onions and garlic to a plate and set aside to use later in the sauce.
- Sear Chicken: In the same skillet, add 1 tablespoon of butter. Place the pounded chicken breasts carefully, searing each side for about 3 to 4 minutes until golden brown. After browning, remove the chicken and set aside.
- Prepare Sauce: To the skillet, combine the chicken broth, heavy whipping cream, cream cheese, cheddar cheese, Parmesan cheese, cooked onions and garlic, Italian seasoning, salt, and pepper. Whisk continuously over medium-low heat until the cheeses melt and the sauce is smooth and creamy, approximately 5 minutes.
- Simmer Chicken: Return the seared chicken breasts to the skillet with the sauce. Cover the skillet and simmer on low heat for 10 minutes to allow the chicken to cook through and absorb the flavors.
- Add Asparagus: Arrange the chopped asparagus around the chicken in the skillet. Cover again and continue to simmer on low for an additional 12 minutes until the asparagus is tender and the chicken is fully cooked.
- Thicken Sauce: Remove the lid and let the sauce simmer uncovered for 3 to 5 minutes to reduce slightly and thicken to a silky consistency.
- Serve: Garnish with extra Parmesan cheese if desired and serve the dish hot directly from the skillet for a cozy, delicious meal.
Notes
- For best results, pound the chicken breasts evenly to ensure uniform cooking.
- You can substitute asparagus with green beans or broccoli if preferred.
- If the sauce is too thick, add a splash more chicken broth or cream to adjust consistency.
- This dish pairs well with crusty bread or a side of rice to soak up the creamy sauce.
- Make sure not to overcook the asparagus to keep it tender but still crisp.
