There’s something so comforting about Baked Chicken and Asparagus. The combination of tender chicken paired with perfectly cooked asparagus creates a delightful dish that warms both the heart and the stomach. After multiple testing sessions, I discovered just how easy it is to transform simple ingredients into a restaurant-worthy meal in about 30 minutes! For an enjoyable starter, check out my Honey Glazed Chicken.
About Baked Chicken and Asparagus
Baked Chicken and Asparagus is a quick, flavorful recipe that I introduced into our family dinners quite by accident. I was looking for an easy weeknight meal to fit our busy schedules and inadvertently created a dish that has become a staple in our home. It’s fantastic for any season; whether you find yourself gearing up for summer barbecues or looking for something cozy in winter, this dish fits the bill.
- Quick preparation, making it perfect for busy weeknights.
- Budget-friendly meal that utilizes common ingredients.
- A family favorite that appeals to various taste buds.
- Asparagus not only tastes great but is packed with nutrients!
Key Ingredients & Their Roles
- Boneless Chicken Breasts: juicy base; can substitute with thighs for extra flavor.
- Fresh Asparagus: adds crunch and bright color.
- Cream: creates a luxurious sauce; sour cream can be a lighter alternative.
- Shallots: provide a mild, sweet onion flavor that elevates the dish.
How to Make Baked Chicken and Asparagus
- Preheat your oven to 425°F (220°C); let its warmth fill the kitchen as you prepare.
- Sprinkle the chicken with salt and pepper, dusting with flour for a golden crust; let it soak for a few minutes.
- In an ovenproof skillet heated to medium-high, add olive oil and butter, then sear the chicken for about 5 minutes until it’s golden brown; flip and cook for 1-2 more minutes.
- Add shallots, stirring until fragrant; then pour in white wine, letting it bubble briefly before adding chicken broth, simmering for a moment.
- Arrange asparagus around the chicken, dollop with cream, and top with herb sprigs before baking for 15 minutes or until chicken is firm and juices run clear.
Pro Tips & Troubleshooting
- Make sure to let the chicken rest before slicing; it enhances juiciness.
- Add a splash of lemon juice just before serving for an extra zing.
- If you have any leftover vegetables, toss them in with the asparagus for a tasty medley.
- This recipe can be easily doubled—just use a larger skillet to accommodate!
Storage & Make-Ahead Guide
Baked Chicken and Asparagus can be stored in an airtight container in the refrigerator for up to 3 days. If freezing, it will last about 2 months. When reheating, I recommend using an oven set to 350°F (175°C) for about 10-15 minutes to preserve texture. I’ve found that the flavors meld beautifully when stored overnight!
Serving Suggestions
This dish pairs wonderfully with a light quinoa salad or a side of garlic bread. If you’re looking for more inspiration, try my vegetable soup or pesto chicken pasta for a complete meal.
Frequently Asked Questions
- How long should I bake the chicken? Bake for about 15 minutes, or until the chicken is no longer pink inside.
- Can I use frozen chicken? Yes, but ensure it’s fully thawed before baking for even cooking.
- What can I substitute for asparagus? Broccoli or green beans make excellent alternatives.
- Is this recipe gluten-free? Yes, simply use gluten-free flour to coat the chicken.
- Can I prepare this ahead of time? You can season the chicken and prepare the sauce earlier in the day for quick baking later.
Final Thoughts
Baked Chicken and Asparagus has become a delightful go-to in my kitchen. The fusion of flavors never ceases to impress. I love serving it for family dinners or even with friends over. Feel free to share your results; I can’t wait to see how this recipe delights your table!
More Recipes You’ll Love
- Honey Glazed Chicken – a sweet and savory dish that pairs beautifully with asparagus.
- Garlic Butter Chicken with Zucchini and Corn – complements asparagus by enhancing garden freshness.
- Lemon Garlic Chicken Thighs – bright and zesty, perfect for a flavorful pairing with asparagus.
Creamy Baked Chicken and Asparagus
Ingredients
- 4 medium boneless, skinless chicken breasts about 1¾ pounds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground to taste
- 1 tablespoon flour all-purpose or gluten-free
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium shallot finely chopped or ¼ cup chopped yellow onion
- 1/4 cup dry white wine or fresh lemon juice
- 1/2 cup chicken broth
- 1/2 pound fresh asparagus trimmed and sliced into 2-inch pieces
- 1/2 cup creme fraiche or heavy cream
- 2 sprigs fresh thyme or tarragon (plus a teaspoon chopped herbs for serving)
Instructions
- Preheat the oven to 425 (220 C) degrees.
- Season the chicken on both sides with the salt and pepper. Sprinkle with the flour and flip to coat both sides.
- Place a large ovenproof skillet or saute pan on the stovetop and turn the heat to medium-high. Add the oil and butter. When the butter is melted and starts to bubble, add the chicken breasts to the pan. Cook until one side is golden brown, about 5 minutes. Turn the chicken breasts and cook 1-2 minutes on the other side.
- Add the shallots to the pan, stirring them into the fat. Cook until softened, 1-2 minutes. Pour in the wine or lemon juice and let it bubble for 30 seconds. Add the broth and bring to a simmer. Remove the pan from the heat.
- Scatter the asparagus pieces around the chicken breasts. Spoon blobs of creme fraiche evenly around the chicken. If you’re using cream instead, pour it over the chicken. Put the herb sprigs on top.
- Bake the chicken 15 minutes, or until the pan juices are bubbling and the chicken is firm and cooked through. Remove the herb sprigs.
- Sprinkle the chicken with chopped thyme or tarragon and serve.