This chicken asparagus recipe is a no-brainer: Chicken breasts, pan-seared until golden and finished in a garlicky white wine sauce until they’re juicy and saturated with flavor. I’m already all-in right there, but what really brings this easy weeknight dinner over the top is the asparagus, with its fresh spring-like flavor lifting the richness of the chicken in all the best ways. Many “one-pan” meals sound (and are) too good to be true. By the time your chicken is done, your veggies are mushy and sad. But whether I’m roasting carrots or stewing Greek green beans, I simply do not believe in mushy vegetables! To enhance in the asparagus’ sweetness without losing the satisfying snap, I cut them into large slices on the diagonal so there’s more surface for the hot pan to do its magic. Then I sauté just until they’re lightly caramelized but not overly tender. The perfectly cooked asparagus gets a quick break while I cook the chicken in the same pan. Then I add the sautéed asparagus back to the pan at the end so there’s absolutely no chance of overcooking. The result? The chicken is juicy and tender, the asparagus is snappy and sweet, the sauce is rich, savory and delicious. When all is said and done I only have to wash one pan. That’s my idea of a perfect weeknight dinner.
Ingredients for this Chicken Asparagus Recipe
This chicken asparagus recipe leans on tried and true flavor-makers and pantry essentials to develop a rich and satisfying flavor in under 30 minutes! You’ll need:
Chicken breasts are light and lean, which goes well with the richness of the sauce and the delicate flavor of the asparagus. You can substitute with other cuts of chicken if you’d like, just be sure to cook them until they reach 165°F. Kosher salt and black pepper enhance the flavor. Italian seasoning adds an aromatic quality. You can likely make your own with a well-stocked spice drawer, or use a store-bought version. Sweet paprika, like the Sweet Spanish Paprika from our shop, adds a mild kick. All-purpose flour coats the chicken, making it nice and crispy, but it also thickens the resulting pan sauce. You can make this recipe without the flour for a gluten-free option, but the sauce won’t be as rich and the chicken won’t be as crispy. I’d imagine gluten-free flour would also work, though I haven’t tested it myself. Extra virgin olive oil is used to saute both the chicken and the asparagus. You’ll cook over a higher heat, so an extra virgin variety with a pleasant flavor is essential. Learn all about cooking with olive oil in our guide: Cooking with Olive Oil: Everything You Need To Know!, and stock up on top-quality oils at our shop. Asparagus adds a sweet vegetal flavor that is quintessentially spring. Garlic adds a sweet and savory depth of flavor. White wine adds a rich, complex, bright flavor to the sauce. The alcohol will cook off, but if you avoid alcohol entirely you can substitute with chicken broth and a splash of white vinegar to taste. Lemon adds acidity to the sauce for balance. Chicken broth (as opposed to water) makes for a very flavor-rich easy pan sauce. Use homemade broth or stock or a high-quality low-sodium store-bought version.
All About Asparagus
Asparagus is a vitamin and nutrient-rich vegetable with a sweet, grassy flavor. It’s a spring vegetable and you can usually find it in grocery stores starting in March depending up on where you live. Its absolute peak in terms of flavor is in April/May when it’s extra sweet. But as long as you buy a high-quality bunch that’s nice and fresh, you’ll still have the delicious sweet and grassy flavor and snappy texture. The stalks should be tender but firm. If the ends are woody, just trim them off. The tips should be compact. A floppy asparagus and flowering tips means it’s past its prime!
How to Make Chicken and Asparagus
This one pan chicken couldn’t be easier, with one small “trick” making all the difference: First slice the chicken breasts into cutlets. This not only makes them cook much quicker, but also helps them stay nice and juicy. Here’s how to do it:
Prep your veggies. Mince 4 garlic cloves. Trim off the woody ends of 1 pound of fresh asparagus, then cut on the diagonal into 2-inch pieces. Set aside separately. Turn 1 1/2 pounds of chicken breasts into thinner cutlets. Place each chicken breast half on a cutting board. Place your non-dominant hand on top of the chicken to keep it from moving. Using a good chef’s knife, carefully slice the chicken horizontally down the middle so that you end up with two thinner chicken cutlets. (If the chicken is still uneven, you can pound it briefly until you have cutlets that are about 1/4-inch thick). Season the chicken. Season the chicken on both sides with 1 tablespoon Italian seasoning, 1 teaspoon sweet paprika, and a big pinch of salt and pepper. Coat the chicken in flour. Place 1/2 cup all-purpose flour in a shallow dish. Turn the chicken in the flour to lightly coat on both sides. Give it a gentle shake to remove excess and set it aside for now. Sautée the asparagus. In a large pan with a lid, heat about 2 tablespoons olive oil over medium-high until shimmering. Add the asparagus and season with a big pinch of salt and pepper. Sautee, tossing occasionally, until just tender, 3 to 5 minutes. Use a pair of tongs to transfer the asparagus to a plate for now. Pan-sear the chicken. To the same pan over medium-high, add a drizzle more olive oil. When it’s fully shimmering, add the chicken and sear until it turns golden. Flip and sear until the other side is golden, about 3 minutes per side. Make the sauce. Add the minced garlic and push it around until fragrant, about 30 seconds. Add 1/2 white wine and allow it to reduce by about half, then slice a lemon in half and squeeze in the juice. Stir in 1/2 cup chicken broth. Simmer. Turn the heat down to low and cover the pan. Cook for about 7 to 8 minutes, or until the chicken is cooked through with its internal temperature registering at 165°F. A couple of minutes before you turn the heat off, tuck the asparagus in between the chicken pieces to allow it to warm through. Serve immediately.
What to Serve with Chicken and Asparagus
To start, go for something crunchy and lightly bitter or super lemony for balance. Radicchio Salad, Endive Salad or Lemon Parmesan Lettuce Salad all come to mind. Since the chicken cooks quickly, you’ll want to get everything ready before you start cooking, then dress just before serving so the salad stays crisp. You have the greens all covered with the asparagus, so you don’t need to add any more sides! But I like to serve this chicken asparagus recipe with plenty of pan juices scooped over the top and something to catch any lingering sauce left on the plate, like garlic bread, rice, or focaccia. Browse all Mediterranean recipes.
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