Creamy Asparagus Chicken Recipe


  • 4 bone-in, skin-on chicken-breast halves, split and patted dry
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1 1/2 cups low-sodium chicken broth
  • 1 pound very small red potatoes (each 1 inch diameter), halved
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup heavy cream
  • Dill sprigs, for serving
Creamy Asparagus Chicken Recipe

  1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  2. Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

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