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Creamy Chicken And Asparagus Bake

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A comforting one-pan dinner featuring golden-seared chicken breasts baked with fresh asparagus in a creamy thyme sauce, finished with Parmesan for an elegant yet easy meal.

Ingredients

1/4 cup all-purpose flour

3/4 teaspoon granulated garlic

4 (8-ounce) boneless, skinless chicken breasts

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

3 tablespoons chicken broth

1/4 cup chopped shallot

1/4 cup dry white wine (such as Pinot Grigio)

3 thyme sprigs, plus leaves for garnish

1 cup chicken broth

1 pound fresh asparagus, trimmed and cut into 3-inch pieces

1/2 cup creme fraiche or sour cream

1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a shallow dish, mix flour and granulated garlic. Dredge chicken lightly, shaking off excess.
  3. Season chicken with salt and pepper.
  4. Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden; remove and set aside.
  5. Add shallots to skillet and sauté for 1–2 minutes until softened.
  6. Deglaze with white wine, scraping up browned bits.
  7. Add thyme sprigs and 1 cup chicken broth; bring to a simmer.
  8. Return chicken to skillet and arrange asparagus around it.
  9. Transfer skillet to oven and bake 15–20 minutes, or until chicken reaches 165°F (74°C).
  10. Remove from oven, stir in creme fraiche or sour cream, and sprinkle with Parmesan.
  11. Garnish with thyme leaves and serve warm.

Notes

For a lighter version, substitute Greek yogurt for creme fraiche.

Use green beans, broccoli, or zucchini instead of asparagus for seasonal variety.

Replace white wine with chicken broth and lemon juice for an alcohol-free option.

Add a pinch of red pepper flakes for heat.

Top with Gruyère or Fontina for richer flavor.

Nutrition

Find it online: https://familydinnercooking.com/creamy-chicken-and-asparagus-bake/