Description
Tender chicken breasts are pan-seared and simmered in a rich, creamy garlic sauce with earthy mushrooms and crisp asparagus. An elegant yet easy one-skillet dinner.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Season chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, add remaining 1 tablespoon olive oil. Add asparagus and mushrooms; cook for 4-5 minutes until vegetables are tender and lightly browned. Add garlic and cook for 1 minute more.
- Reduce heat to medium-low. Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan cheese, thyme, and red pepper flakes if using. Stir well.
- Return chicken to the skillet, nestling it into the sauce. Simmer for 5-7 minutes, until chicken is cooked through and sauce has thickened slightly. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. If asparagus is thick, blanch for 1 minute in boiling water before adding to the skillet.
Nutrition
- Calories: 485 kcal
- Sugar: 4 g
- Fat: 32 g
- Carbohydrates: 9 g
- Protein: 40 g