Pan-Seared Chicken with Creamy Asparagus and Thyme
Ingredients
- 4 (6 oz each)chicken breast (boneless, skinless)
- 1 poundasparagus
- 1 mediumshallot
- 2 clovesgarlic
- ¾ cupchicken broth
- ½ cupheavy cream
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
- 2 tablespoonolive oil
- 1 tablespoonbutter
- ·salt
- ·black pepper
- ½ wholelemon
Prep
- 01
Trim the woody ends from asparagus (bend each spear until it snaps naturally).
- 02
Mince 1 shallot and 2 cloves garlic.
Method
- 01
Pat chicken dry with paper towels and season both sides with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a clean plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and butter. Add shallot and garlic, sauté for 1 minute until fragrant.
- 04
Add asparagus and sauté for 3–4 minutes, stirring occasionally, until the spears begin to soften.
- 05
Pour in chicken broth and fresh thyme. Scrape any browned bits from the pan bottom. Simmer for 3 minutes.
- 06
Reduce heat to medium-low, stir in cream, and return chicken to the skillet. Simmer gently for 2–3 minutes until the sauce thickens slightly and the chicken is warmed through.
- 07
Taste and adjust seasoning with salt and pepper. Squeeze fresh lemon juice over the dish before serving.
Spice Tips
For a subtle kick, add 1/4 teaspoon Dijon mustard to the cream sauce or finish with a pinch of smoked paprika. Fresh tarragon works beautifully in place of thyme for a more French accent.
Serve over egg noodles, rice, or with crusty bread to soak up the cream sauce. The recipe can be made ahead through step 5; cool, refrigerate, and gently reheat before finishing with cream.