Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 695

% Daily Value *
Total Fat 31g39%
Saturated Fat 4g72%
Cholesterol 249mg83%
Sodium 1362mg59%
Total Carbohydrate 17g6%
Dietary Fiber 3g11%
Total Sugars 4g
Protein 79g158%
Vitamin C 11mg12%
Calcium 200mg15%
Iron 4mg24%
Potassium 974mg21%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. 1/four cup all reason flour
  2. three/4 teaspoon granulated garlic
  3. four (8-ounce) boneless, skinless chook breasts
  4. 2 teaspoons kosher salt
  5. 1/4 teaspoon freshly floor black pepper
  6. 1 tablespoon olive oil
  7. 1 tablespoon unsalted butter
  8. three tablespoons fowl broth
  9. 1/4 cup chopped shallot
  10. 1/4 cup dry white wine (consisting of Pinot Grigio)
  11. three thyme sprigs, plus leaves for garnish
  12. 1 cup hen broth
  13. 1 pound clean asparagus, trimmed and reduce into 3-inch portions
  14. half of cup creme fraiche or bitter cream
  15. half of cup freshly grated Parmesan cheese


Gather all elements. Preheat the oven to 425 stages F (220 stages C).

Creamy Chicken And Asparagus Bake ingredients on a marble counter

Whisk collectively flour and granulated garlic in a shallow bowl or baking dish till mixed. Sprinkle fowl on both facets with salt and pepper. Working with 1 hen breast at a time, dredge chicken in flour combination to coat each sides, and shake off extra; set apart on a large plate.

Chicken breasts pro on a plate, in a bowl with flour and coated in flour on a white platter

Heat oil and butter in a massive ovenproof skillet over medium-high. Once butter is melted and shimmering, add bird breasts to skillet, and cook until golden brown on both aspects, about eight mins. Transfer to a easy plate. Do now not wipe skillet easy.

Chicken breasts cooking in a forged iron skillet on a burner

While bird browns, switch ultimate flour mixture to a small bowl. Add three tablespoons bird broth, and whisk till clean to make a slurry; set apart until prepared to use.

Chicken broth and flour slurry in a tumbler bowl with a whisk

Reduce heat underneath skillet to medium; upload shallot, and cook, stirring constantly, until softened, approximately 30 seconds. Add wine, scraping up browned bits from the bottom of skillet, approximately 1 minute. Stir in thyme sprigs and 1 cup broth. Gradually whisk in slurry aggregate until blended; bring to a simmer around edges of skillet over medium-high. Remove skillet from warmness. Add browned fowl to the skillet; set up asparagus around hen, and at once transfer skillet to the preheated oven.

Chicken and asparagus in a solid iron skillet on a wood reducing board

Bake within the preheated oven until asparagus is gentle and a thermometer inserted into thickest part of hen registers a hundred sixty five stages F (seventy three degrees C), 10 to 15 mins. Remove from the oven, and divide chicken evenly amongst 4 plates.

Stir crème fraîche and Parmesan into asparagus and broth aggregate until absolutely combined. Spoon asparagus and cream sauce over bird. Garnish with thyme leaves.