Ingredients
Equipment
Method
- Slice mushrooms about ¼ inch thick.
- Trim the asparagus by snapping off the tough ends.
- Season the chicken with salt, pepper, and thyme, then pat dry.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown.
- Remove the chicken from the pan and set aside.
- Add sliced mushrooms to the skillet and cook until browned, about 6-8 minutes.
- Stir in minced garlic and diced onion; cook until fragrant (1-2 minutes).
- Deglaze the pan with a splash of chicken broth.
- Slowly add heavy cream and bring to a gentle simmer.
- Add fresh or dried thyme, then nestle the chicken and asparagus into the sauce.
- Cover and cook for another 10-12 minutes until chicken is fully cooked and asparagus is tender-crisp.
Nutrition
Calories: 470kcalCarbohydrates: 8gProtein: 36gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 25gCholesterol: 190mgSodium: 360mgPotassium: 710mgFiber: 2gSugar: 2gVitamin A: 950IUVitamin C: 8mgCalcium: 80mgIron: 2mg
Notes
This dish can be made ahead of time; just prepare everything up to adding the cream and store it in the fridge. Reheat gently before serving.
For a gluten-free option, use cornstarch instead of flour to thicken the sauce.
You can swap heavy cream for coconut milk if you are looking for a dairy-free alternative.
Be careful not to overcook the asparagus; it should be tender-crisp when done.
Serve with garlic bread or roasted potatoes for a complete meal.
For a gluten-free option, use cornstarch instead of flour to thicken the sauce.
You can swap heavy cream for coconut milk if you are looking for a dairy-free alternative.
Be careful not to overcook the asparagus; it should be tender-crisp when done.
Serve with garlic bread or roasted potatoes for a complete meal.
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