Creamy Chicken And Asparagus Bake Recipe

In this crowd-pleasing recipe, chicken is seared along with asparagus, resulting in perfectly golden meat and tender-yet-crispy stalks. After you sear your chicken and remove it, fill your pan with shallots, wine, thyme sprigs, and broth. The asparagus and seared chicken will follow. Your pan will go straight from the stovetop to the oven, so make sure you're using an oven-proof skillet. The result is a creamy, nourishing meal that's peppery, fresh, and a little tangy from the creme fraiche. Serve with rice, pasta, or potatoes, and feel free to vary the cheese or herbs to your taste. Seasonings and herbs that pair well with asparagus include cayenne, dill, garlic, thyme, parsley, sage, and tarragon many of these also work wonderfully with chicken. This recipe uses grated Parmesan, but you can substitute it with Pecorino, Manchego, or Asiago. If you dont have white wine, white vinegar will work just as well. Leftovers can be stored in an airtight in the refrigerator for up to three days.

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 extra for garnish
• 1 cup chicken broth
• 1 pound fresh asparagus, trimmed and cut into 3-inch pieces
• 1/2 cup crme frache or sour cream
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Preheat your oven to 425F (220C) and gather all ingredients.
2. In a shallow bowl or baking dish, whisk together the flour and granulated garlic until fully combined. Season the chicken on both sides with salt and pepper. Working one chicken breast at a time, dredge each piece in the flour mixture, making sure to coat both sides, and shake off any excess. Set the coated chicken aside on a large plate.
3. Heat the olive oil and butter in a large ovenproof skillet over medium-high heat. Once the butter has melted and starts to shimmer, add the chicken breasts. Cook until golden brown on both sides, about 8 minutes total. Transfer the chicken to a clean plate. Do not wipe the skillet clean.
4. While the chicken is browning, take the remaining flour mixture and transfer it to a small bowl. Add 3 tablespoons of chicken broth and whisk until smooth to create a slurry. Set aside for later.
5. Reduce the heat under the skillet to medium. Add the chopped shallot and cook, stirring constantly, until softened, about 30 seconds.
6. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it cook for about 1 minute.
7. Stir in the thyme sprigs and 1 cup of chicken broth. Gradually whisk in the prepared slurry mixture until fully incorporated. Bring the mixture to a simmer around the edges of the skillet over medium-high heat.
8. Remove the skillet from the heat. Place the browned chicken breasts back into the skillet, arranging them in the sauce. Add the asparagus around the chicken, then transfer the skillet to the preheated oven.
9. Bake for 10 to 15 minutes, or until the asparagus is tender and the chicken reaches an internal temperature of 165F (73C) when checked in the thickest part.
10. Remove the skillet from the oven. Divide the chicken evenly among 4 plates.
11. Stir the crme frache and Parmesan into the asparagus and broth mixture until fully combined, creating a creamy sauce. Spoon the asparagus and cream sauce over the chicken and garnish with thyme leaves.

Nutrition Facts (per serving)

• Calories: 695
• Fat: 31g (39% DV)
• Saturated Fat: 14g (72% DV)
• Cholesterol: 249mg (83% DV)
• Sodium: 1362mg (59% DV)
• Total Carbohydrate: 17g (6% DV)
• Dietary Fiber: 3g (11% DV)
• Sugars: 4g
• Protein: 79g (158% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 200mg (15% DV)
• Iron: 4mg (24% DV)
• Potassium: 974mg (21% DV)