Creamy Dijon Chicken with Roasted Asparagus
Ingredients
- 4chicken breasts (boneless, skinless)
- 1 poundasparagus
- 3 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 3 clovesgarlic
- 1 mediumshallot
- ¾ cupchicken broth
- 2 tablespoonDijon mustard
- ½ cupheavy cream
- 3 sprigsfresh thyme
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 medium shallot.
- 03
Trim the woody bottoms from 1 pound asparagus (snap or cut about 2 inches from the base).
Method
- 01
Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 03
On a separate baking sheet, toss asparagus with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast at 400°F for 12–15 minutes, shaking halfway, until tender and lightly charred.
- 04
In the same skillet over medium heat, add minced garlic and diced shallot. Cook 2–3 minutes, stirring often, until softened and fragrant.
- 05
Pour in chicken broth, scraping up any browned bits from the pan bottom. Whisk in Dijon mustard and fresh thyme. Simmer 3 minutes.
- 06
Reduce heat to medium-low and stir in heavy cream. Simmer 2 minutes until the sauce coats the back of a spoon. Taste and adjust salt and pepper as needed.
- 07
Return chicken to the skillet, nestling it into the sauce. Simmer 2 minutes to warm through. Serve chicken and sauce over or alongside the roasted asparagus.
Spice Tips
For a sharper bite, add an extra ½ tablespoon of Dijon mustard or a small pinch of cayenne pepper to the sauce. A squeeze of fresh lemon juice at the end brightens the creamy richness.
Make ahead: prep garlic, shallot, and asparagus up to 4 hours ahead and refrigerate. The sauce comes together in the time it takes the chicken to rest.