Chicken and Asparagus in White Wine Sauce
Elevate your weeknight dinner routine with this elegant yet approachable Chicken and Asparagus in White Wine Sauce. Tender, golden-seared chicken breasts are paired with crisp, vibrant asparagus and bathed in a luscious, tangy white wine and garlic cream sauce. Fresh parsley and a splash of lemon juice add a burst of brightness, while the combination of chicken broth and dry white wine deepens the flavor profile of the dish. This one-pan recipe is ready in just 40 minutes, making it perfect for busy evenings or an effortless date-night meal. Serve it with fluffy rice, al dente pasta, or warm crusty bread to soak up every drop of the velvety sauce. This dish strikes a perfect balance between comfort food and refined dining, guaranteed to impress your table! Keywords: chicken and asparagus, white wine sauce, one-pan dinner, easy chicken recipe, creamy skillet chicken.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 pound Fresh asparagus, trimmed
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Directions
Step 1
Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly dredge them in the flour, ensuring a thin, even coating. Shake off any excess.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Step 3
In the same skillet, add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
Step 4
Add the trimmed asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender. Remove the asparagus from the skillet and set aside.
Step 5
Pour the chicken broth and white wine into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Let the sauce simmer for 5 minutes to reduce slightly.
Step 6
Stir in the heavy cream, lemon juice, and the remaining 0.5 teaspoon of salt. Allow the sauce to simmer for an additional 2-3 minutes, until it thickens slightly.
Step 7
Return the chicken breasts and asparagus to the skillet, spooning some of the sauce over them. Cook for 2-3 minutes to warm through and let the flavors meld.
Step 8
Garnish with fresh parsley before serving. Serve hot with rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
| Serving size | (1726.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2255.1 |
| Total Fat 97.4g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 717.4mg | 0% |
| Sodium 4799.0mg | 0% |
| Total Carbohydrate 73.3g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 11.0g | |
| Protein 236.7g | 0% |
| Vitamin D 11.4IU | 0% |
| Calcium 269.5mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 3205.7mg | 0% |
Source of Calories