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Creamy Chicken and Asparagus Skillet Bake Recipe

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4.3 from 14 reviews

This Creamy Chicken and Asparagus recipe offers a delightful combination of tender chicken breasts and fresh asparagus cooked in a luscious crème fraîche sauce infused with fresh herbs and a hint of lemon. Perfectly seared then baked to juicy perfection, this dish brings a rich, creamy texture and bright flavors to your dinner table in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 medium boneless, skinless chicken breasts (about 1¾ pounds)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon all-purpose flour (or gluten-free flour)

Cooking Fats

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil

Vegetables and Aromatics

  • 1 shallot, finely chopped (or ¼ cup chopped yellow onion)
  • ½ pound fresh asparagus, sliced into 2-inch pieces

Liquids and Herbs

  • ¾ cup chicken broth, divided
  • 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

  1. Preheat the Oven: Start by preheating your oven to 425°F (220°C) to prepare it for the final baking step that ensures juicy, cooked-through chicken.
  2. Season and Flour the Chicken: Season the chicken breasts evenly on both sides with kosher salt and freshly ground black pepper. Then sprinkle the flour over the chicken, turning them to coat each piece evenly, which helps achieve a golden crust during searing.
  3. Sear the Chicken: Heat a large ovenproof skillet over medium-high heat and add the butter and olive oil. Once the butter is melted and starts to foam, place the chicken breasts in the pan. Cook the first side until golden brown, about 5 minutes, then flip and cook for an additional 1–2 minutes on the other side.
  4. Sauté Shallots and Deglaze: Add the finely chopped shallot to the skillet with the chicken and cook for 1–2 minutes until softened. Pour in ¾ cup of chicken broth, bring it to a simmer, and let it reduce for about 2 minutes, which intensifies the flavors and creates a flavorful pan sauce. Remove the skillet from heat after this step.
  5. Add Asparagus and Cream: Arrange the sliced asparagus evenly around the chicken breasts in the skillet. Spoon the crème fraîche around the chicken, or alternatively pour the heavy cream on top. Add 2–3 sprigs of fresh thyme or tarragon to infuse the dish with herbal notes.
  6. Bake to Finish Cooking: Transfer the ovenproof skillet to the preheated oven and bake for 15 minutes, or until the pan juices are bubbling and the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
  7. Finish and Serve: Remove the herb sprigs from the skillet, squeeze fresh lemon juice over the chicken to brighten the flavors, and sprinkle with the 1 teaspoon of chopped herbs before serving.

Notes

  • You can substitute heavy cream if crème fraîche is unavailable, but crème fraîche adds a slightly tangier flavor and richer texture.
  • Use gluten-free flour in place of all-purpose flour to make this recipe gluten-free.
  • For an extra burst of flavor, add a splash of white wine to the chicken broth during the deglazing step.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to maintain creaminess.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/creamy-chicken-and-asparagus-skillet-bake-recipe/