Description
This creamy chicken and asparagus dish features tender chicken breasts cooked in a flavorful sauce made from shallots, white wine, chicken broth, and creamy crème fraîche or heavy cream. Finished with fresh thyme or tarragon and a touch of lemon, this recipe offers a rich, elegant, and easy-to-make dinner that’s perfect for a weeknight or special occasion.
Ingredients
Chicken
- 4 medium boneless, skinless chicken breasts (about 1¾ pounds)
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 tablespoon flour (all-purpose or gluten-free)
Cooking Fats
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Sauce and Vegetables
- 1 shallot, finely chopped (or ¼ cup chopped yellow onion)
- ¼ cup dry white wine
- ½ cup chicken broth
- ½ pound fresh asparagus, sliced into 2-inch pieces
- ½ cup crème fraîche or heavy cream
- 2-3 sprigs fresh thyme or tarragon (plus 1 teaspoon chopped herbs for serving)
- Fresh lemon wedge
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken dish.
- Season chicken: Season the chicken breasts on both sides with kosher salt and freshly ground black pepper. Sprinkle 1 tablespoon flour evenly over both sides of the chicken and flip to coat fully.
- Sear chicken: Heat a large ovenproof skillet or sauté pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter is melted and bubbling, add the chicken breasts. Cook until the first side is golden brown, about 5 minutes, then flip and cook the other side for 1-2 minutes.
- Sauté shallots and deglaze: Add the finely chopped shallot to the pan, stirring into the fat. Cook until softened, about 1-2 minutes. Pour in the dry white wine and let it bubble for 30 seconds to deglaze the pan.
- Add broth and asparagus: Stir in the chicken broth and bring to a simmer. Remove the pan from heat, then scatter the sliced asparagus around the chicken breasts. Spoon the crème fraîche or heavy cream evenly around the chicken, or pour over if using cream. Top with fresh thyme or tarragon sprigs.
- Bake: Transfer the skillet to the preheated oven and bake for 15 minutes until the chicken is firm, cooked through, and the pan juices are bubbling.
- Finish and serve: Remove the herb sprigs, squeeze fresh lemon juice over the chicken, garnish with chopped fresh herbs, and serve warm.
Notes
- You can substitute crème fraîche with heavy cream for a slightly different texture and flavor.
- Use gluten-free flour if you want to make the recipe gluten-free.
- If you don’t have an ovenproof skillet, you can transfer the chicken and sauce to a baking dish before placing in the oven.
- Fresh herbs like thyme and tarragon add a lovely aromatic component; use whichever you prefer or have on hand.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
