Creamy Garlic Herb Chicken with Roasted Asparagus
Creamy Garlic Herb Chicken with Roasted Asparagus
Ingredients
For the Creamy Garlic Herb Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut in half horizontally to create 8 thinner cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400
- 2
Season the chicken cutlets evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 4
Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 6
Stir in the heavy cream, chopped fresh parsley, chopped fresh thyme, and grated Parmesan cheese. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 7
While the sauce is simmering, prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 3 min
- 8
Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp and slightly charred.
⏱️ 15 min•🌡️ 400
- 9
Return the seared chicken cutlets to the skillet with the creamy garlic herb sauce. Spoon the sauce over the chicken and let it warm through for 1-2 minutes.
⏱️ 2 min
- 10
Serve the creamy garlic herb chicken immediately with the roasted asparagus on the side. Garnish with extra fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Herb Chicken with Roasted Asparagus
Ingredients
For the Creamy Garlic Herb Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut in half horizontally to create 8 thinner cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400 - 2
Season the chicken cutlets evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 4
Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 1-2 minutes until slightly reduced.
⏱️ 2 min - 6
Stir in the heavy cream, chopped fresh parsley, chopped fresh thyme, and grated Parmesan cheese. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 7
While the sauce is simmering, prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 3 min - 8
Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp and slightly charred.
⏱️ 15 min•🌡️ 400 - 9
Return the seared chicken cutlets to the skillet with the creamy garlic herb sauce. Spoon the sauce over the chicken and let it warm through for 1-2 minutes.
⏱️ 2 min - 10
Serve the creamy garlic herb chicken immediately with the roasted asparagus on the side. Garnish with extra fresh parsley if desired.
⏱️ 1 min