Description
Tender, juicy chicken nestled with crisp asparagus in a creamy garlic sauce. This one-pan wonder is ready in 30 minutes but tastes like you spent all day in the kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 pound fresh asparagus, woody ends trimmed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced (plus additional wedges for serving)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels and season on both sides with salt, pepper, and paprika.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add remaining tablespoon of olive oil. Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from pan. Stir in heavy cream, Italian herbs, and half the Parmesan cheese. Simmer for 2-3 minutes until slightly thickened.
- Return chicken to skillet and bake for 10 minutes. Toss asparagus with a drizzle of olive oil and pinch of salt.
- Add asparagus around chicken, place lemon slices on top, and sprinkle with remaining Parmesan. Bake 10-15 minutes more until chicken reaches 165°F and asparagus is tender-crisp.
- Optional: Broil for final 2 minutes for extra browning.
- Let rest 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.