Ready to indulge in a cozy, flavor-packed meal that requires minimal cleanup? Welcome to your new favorite dinner, the One Pot Creamy Chicken and Asparagus. This dish combines tender chicken and vibrant asparagus in a rich, creamy sauce with just the right amount of cheesy goodness—all made in one pot!
Why You’ll Love This Recipe
- Easy Cleanup: As the name suggests, everything cooks in one pot, leaving you with minimal dishes.
- Nutrient-Packed: It combines lean protein from chicken and antioxidants from asparagus in one delicious dish.
- Rich and Creamy: The sauce is made velvety with Greek yogurt, cream cheese, and gruyere for a luxurious texture.
- Customizable: Easily adaptable to incorporate your favorite vegetables or cheeses, making it a versatile meal choice.
Ingredients You’ll Need
The ingredients for this One Pot Creamy Chicken and Asparagus are straightforward and bring vibrant flavors to life. Each component is chosen to enhance the dish’s texture and taste while maintaining simplicity.
- Olive Oil: Use it as a healthy fat base to sauté and infuse flavors into the chicken and veggies.
- Boneless Skinless Chicken Breasts: Choose these for quick cooking and lean protein.
- Cayenne Pepper: A hint of spice that adds warmth to the dish’s flavors.
- Cremini Mushrooms: Their earthy flavor balances the creaminess perfectly.
- Asparagus: Adds color and a delicate crunch that complements the creamy sauce.
- Gruyere Cheese: Offers a nutty, sophisticated flavor that melts beautifully into the sauce.
Variations
This One Pot Creamy Chicken and Asparagus is incredibly adaptable to your kitchen and taste. Feel free to tweak and adjust according to dietary requirements or simply to keep things fresh.
- Vegetarian Version: Swap the chicken with chickpeas or tofu for a plant-based option while maintaining protein.
- Dairy-Free: Use a dairy-free cream cheese and coconut milk to replace the cream for a lactose-free version.
- Extra Veggies: Include peas, spinach, or chopped bell peppers for extra color and nutrients.
How to Make One Pot Creamy Chicken and Asparagus
Step 1: Sauté the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and cayenne for a bit of zing. Cook the chicken until it’s golden and cooked through, then remove it from the skillet to make space for the veggies.
Step 2: Cook Veggies & Sauce
If necessary, add a touch more oil to the skillet before tossing in the diced shallots, mushrooms, asparagus, and garlic. Sauté until everything is tender and aromatic. Sprinkle the flour over the mix, stir until combined, then gradually add chicken broth, ensuring a lump-free sauce by stirring continuously. Add the cream cheese and milk, letting it thicken, turning velvety smooth.
Step 3: Final Assembly
With the skillet off the heat, return the chicken to the pan along with Greek yogurt, fresh thyme, and half of the gruyere. Stir well until everything melts together into a creamy delight. Top with remaining cheese, cover, and let it melt in perfectly.
Pro Tips for Making One Pot Creamy Chicken and Asparagus
- Perfect Browning: Make sure the skillet is hot before adding chicken to achieve a beautifully golden crust.
- Smooth Sauce: Whisk the flour into the broth vigorously to avoid lumps for the creamiest sauce.
- Ingredient Flexibility: Use what’s available; feta and parmesan can replace gruyere if needed.
- Herbs Matter: Fresh thyme adds a fragrant finish that dried herbs can’t quite match.
How to Serve One Pot Creamy Chicken and Asparagus
Garnishes
A sprinkle of freshly chopped parsley or a zest of lemon can elevate this dish’s presentation. Both add a touch of color and a hint of freshness that contrasts the rich flavors beautifully.
Side Dishes
This dish pairs wonderfully with a simple side salad or a crusty loaf of bread to soak up the indulgent sauce. Mashed potatoes or rice are also perfect companions to complement the creamy texture.
Creative Ways to Present
Consider serving this dish in individual ramekins for a personal touch at gatherings. A small mound of microgreens atop each serving can add sophistication and enhance its visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Ensure the dish has cooled before sealing to maintain freshness.
Freezing
Although ideally enjoyed fresh, you can freeze the dish without the asparagus, which can become mushy. Freeze portions in sealed containers for up to two months, and add fresh asparagus upon reheating.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of milk or broth if the sauce has thickened too much. Stir occasionally to maintain a silky texture.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide a juicier texture and rich flavor, perfect for this creamy dish.
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Is it possible to make this recipe gluten-free?
Yes, simply substitute the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
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What if I don’t have Greek yogurt?
Regular yogurt or sour cream are excellent substitutes that will not compromise the dish’s taste or texture.
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How can I make the sauce thicker?
If you’d like a thicker sauce, let it simmer longer on the stove, or stir in a touch more flour during cooking.
Final Thoughts
I can’t wait for you to try this One Pot Creamy Chicken and Asparagus! It’s perfect for weeknight dinners or special occasions, bursting with comfort and elegant simplicity. Give it a go, and let it become a beloved staple in your culinary collection.
Print
One Pot Creamy Chicken and Asparagus Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This one-pot creamy chicken and asparagus is a quick, hearty, and flavorful dish that combines tender chicken with fresh asparagus in a rich, cheesy sauce. Perfect for a weeknight dinner, it features layers of protein, vegetables, and a smooth, satisfying sauce all cooked together for easy cleanup and maximum flavor.
Ingredients
Proteins
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables & Aromatics
- 1/2 cup diced shallots
- 1 clove garlic, grated or minced
- 8 ounces sliced cremini mushrooms
- 1 1/2 cups chopped asparagus, about 1 inch pieces
Pantry & Dairy
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 3/4 cup reduced-fat milk
- 2 ounces reduced-fat cream cheese, room temperature
- 1/2 cup plain Greek yogurt, room temperature
- 1 cup shredded Gruyère cheese
- 1 1/2 teaspoons fresh thyme leaves
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and cayenne pepper. Sauté until fully cooked and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: If needed, add a bit more oil to the same skillet. Add diced shallots, sliced mushrooms, asparagus, and minced garlic. Season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, about 4-5 minutes.
- Make the sauce: Sprinkle flour over the cooked vegetables and stir well to incorporate, cooking for about 1 minute. Gradually pour in chicken broth while stirring to prevent lumps. Add cream cheese and stir until melted and smooth. Pour in milk and continue stirring until the sauce thickens, about 3-4 minutes.
- Combine everything: Remove the skillet from heat. Return the cooked chicken to the skillet. Add Greek yogurt, thyme leaves, and half of the shredded Gruyère cheese. Stir until well combined and creamy. Taste and adjust seasoning if necessary.
- Finish and serve: Top the dish with the remaining cheese. Cover with a lid and let stand for 2 minutes until cheese melts. Serve hot, garnished with additional thyme if desired.
Notes
- To make this dish gluten-free, use a gluten-free flour blend instead of regular flour.
- For extra flavor, stir in a splash of white wine or lemon juice before serving.
- This recipe works well with other vegetables like spinach or peas if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 125 mg
