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
Units
Scale
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
