Creamy Garlic Herb Chicken and Asparagus

• Boneless, skinless chicken breasts

  2 pieces
• Asparagus

  1 bunch
• Olive oil

  1 tablespoon
• Garlic

  3 cloves
• Heavy cream

  0.5 cup
• Chicken broth

  0.3 cup
• Parmesan cheese, grated

  2 tablespoons
• Fresh parsley, chopped

  1 tablespoon
• Dried thyme

  0.5 teaspoon
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon

All Steps

1. 1

   Pat chicken breasts dry and season generously with salt and pepper on both sides. Trim the woody ends off the asparagus.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from skillet and set aside on a plate, tented with foil.

3. 3

   Reduce heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Do not burn.

4. 4

   Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

5. 5

   Stir in the grated Parmesan cheese, fresh parsley, and dried thyme. Season with a pinch more salt and pepper to taste. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Add the trimmed asparagus to the simmering sauce. Cook for 3-5 minutes, or until the asparagus is tender-crisp. You can also add the chicken back to the skillet with the asparagus to warm through in the sauce for the last minute.

7. 7

   Serve the creamy garlic herb chicken with asparagus immediately, spooning extra sauce over the top.