Creamy Chicken And Asparagus Bake

Name: Creamy Chicken And Asparagus Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.25 cup All-Purpose Flour; 1 lb Asparagus; 0.25 tsp Black Pepper; 4 whole Chicken Breast; 1 cup Chicken Broth; 0.5 cup Crème Fraîche; 3 sprigs Fresh Thyme; 0.75 tsp Granulated Garlic; 0.5 cup Grated Parmesan Cheese; 1 tbsp Olive Oil; 2 tsp Salt; 0.25 cup Shallot; 1 tbsp Unsalted Butter; 0.25 cup White Wine

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Comfort-Food

Creamy Chicken And Asparagus Bake pairs juicy, pan-seared chicken with tender asparagus in a velvety, thyme-scented sauce brightened with white wine. Crème fraîche and Parmesan add richness and a gentle tang, making it a comforting spring-ready dinner that feels both fresh and indulgent. Serve it on a weeknight when you want something hearty yet seasonal.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

Gather all ingredients.
2

Preheat the oven to 425 degrees F (220 degrees C).
3

In a shallow bowl or baking dish, whisk together flour and granulated garlic until combined.
4

Season the chicken on both sides with salt and pepper.
5

Working with 1 chicken breast at a time, dredge the chicken in the flour mixture to coat both sides, then shake off the excess; set aside on a large plate.
6

Heat oil and butter in a large ovenproof skillet over medium-high heat.
7

When the butter is melted and shimmering, add the chicken breasts to the skillet and cook until golden brown on both sides, about 8 minutes.
8

Transfer the chicken to a clean plate. Do not wipe out the skillet.
9

While the chicken browns, move the remaining flour mixture to a small bowl.
10

Add 3 tablespoons chicken broth and whisk until smooth to make a slurry; set aside until needed.
11

Reduce the heat under the skillet to medium; add the shallot and cook, stirring constantly, until softened, about 30 seconds.
12

Add the wine and scrape up the browned bits from the bottom of the skillet, about 1 minute.
13

Stir in the thyme sprigs and 1 cup broth.
14

Gradually whisk in the slurry mixture until combined; bring to a simmer around the edges of the skillet over medium-high heat.
15

Remove the skillet from the heat.
16

Add the browned chicken to the skillet; arrange the asparagus around the chicken, and immediately transfer the skillet to the preheated oven.
17

Bake in the preheated oven until the asparagus is tender and a thermometer inserted into the thickest part of the chicken reads 165 degrees F (73 degrees C), 10 to 15 minutes.
18

Remove from the oven and divide the chicken evenly among 4 plates.
19

Stir the crème fraîche and Parmesan into the asparagus and broth mixture until fully combined.
20

Spoon the asparagus and cream sauce over the chicken.
21

Garnish with thyme leaves.