A handful of simple ingredients combine in this easy, creamy chicken asparagus skillet, made up of golden chicken, tender asparagus, and a luscious garlic lemon cream sauce that includes a dairy-free modification. This recipe makes the ultimate low-effort, one-pan meal you can enjoy any night of the week!
2tablespoonsbutterdivided (or plant-based butter for dairy-free)
2poundsboneless skinless chicken breastsor thighs, cut into 1-inch pieces
¾cupreduced sodium chicken broth
2garlic clovesminced or finely grated
½cupcreamor unsweetened non-dairy creamer for dairy-free
2poundsasparagusabout 2 bunches, woody ends trimmed, cut into 2-inch pieces
1tablespoonfresh lemon juice
Heat a large 11-inch skillet over medium high heat. Add 1 tablespoon butter, 1 tablespoon olive oil, then add the chicken pieces in one even layer. Sprinkle with ½ teaspoon salt and cook until one side is golden, about 5 minutes. Flip, then cook for an additional 3 minutes, or until both sides are golden. Remove to a bowl and set aside.
Lower the heat to medium-low, then to the same pan add the remaining 1 tablespoon butter, 1 tablespoon olive oil, and the garlic. Cook for one minute, stirring constantly.
Add the chicken stock, scraping up any browned bits left on the bottom of the pan. Add the cream, then simmer uncovered for 3-4 minutes or until slightly thickened.
Add the chicken back to the pan, along with the asparagus and remaining ½ teaspoon salt, then cook for 3-5 minutes or until the asparagus reaches the desired doneness.
Turn off the heat, add the lemon juice, and stir to combine. Taste and add additional salt or lemon juice if desired.
Serve alone, atop rice or cauliflower rice, or tossed with pasta of choice.
Nutrition information calculated using butter, cream and chicken breasts.For dairy-free, be sure to use a plant-based butter and substitute unsweetened non-dairy creamer in place of traditional cream.For more ingredients & substitutions see the blog post above.