Pan-Seared Chicken with Creamy Garlic Asparagus
Ingredients
- 4 fillets (6 oz each)chicken breast (or 8 thighs, bone-in skin-on)
- 1½ poundasparagus
- 6 clovesgarlic
- ¾ cupchicken broth
- ½ cupheavy cream
- 3 tablespoonolive oil
- 2 tablespoonbutter
- 1lemon
- ·salt
- ·black pepper
- 4 sprigsfresh thyme (or 1 teaspoon dried)
Prep
- 01
Trim woody ends from asparagus (about 2 inches from the bottom) and pat dry.
- 02
Mince 6 cloves garlic.
- 03
Cut lemon in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat chicken dry and season both sides with salt and pepper.
- 02
Sear chicken for 6-7 minutes per side, until golden brown and cooked through (165°F). Transfer to a plate and tent with foil.
- 03
Pour off all but 1 tablespoon oil from the pan. Add 1 tablespoon butter and the minced garlic, sauté for 30 seconds until fragrant.
- 04
Add asparagus, season with salt and pepper, and cook for 3-4 minutes, stirring occasionally, until just tender-crisp.
- 05
Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Stir in thyme and simmer for 2-3 minutes until sauce coats a spoon.
- 06
Return chicken to the skillet. Finish with 1 tablespoon butter and a squeeze of lemon juice. Taste and adjust seasoning.
- 07
Serve immediately with the creamy sauce spooned over everything.
Spice Tips
For a touch of warmth, add 1/4 teaspoon red pepper flakes when you sauté the garlic. If you like earthiness, a pinch of smoked paprika deepens the sauce. Fresh tarragon or dill can replace thyme for a brighter herbal note.
Thighs cook beautifully in this pan sauce and stay moist longer than breast. To make ahead: prepare and refrigerate the components separately; sear and finish just before serving for the best pan crust and fresh cream texture. Pairs wonderfully with crusty bread or egg noodles to soak up the sauce.