Herb Cream Chicken & Asparagus – Juicy, Creamy & One-Pan Dinner
A juicy and creamy one-pan dish combining tender chicken, crisp asparagus, and a rich herbed cream sauce. Perfect for a quick weeknight meal or family dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch asparagus (about 1 lb), trimmed
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden brown and fully cooked (165°F). Remove and set aside.
- Add asparagus to skillet; sauté 5 minutes until tender but crisp. Remove with chicken.
- Reduce heat to medium, add garlic, and sauté 1 minute until fragrant.
- Pour in heavy cream, stir continuously, then add thyme and rosemary. Simmer 2-3 minutes until slightly thickened.
- Return chicken and asparagus to skillet. Coat in sauce and warm 2-3 minutes.
- Remove from heat, garnish with parsley, and serve immediately.
Notes
Marinate chicken in oil, herbs, and spices for extra flavor.
Avoid overcrowding the pan for a better sear on chicken.
Thin sauce with chicken broth if desired. Substitute heavy cream with coconut or cashew cream for dairy-free version.
Use fresh, vibrant asparagus for best results. Ensure seasonings and broth are gluten-free if needed.
Avoid overcrowding the pan for a better sear on chicken.
Thin sauce with chicken broth if desired. Substitute heavy cream with coconut or cashew cream for dairy-free version.
Use fresh, vibrant asparagus for best results. Ensure seasonings and broth are gluten-free if needed.