If you’re looking for a dinner that combines simplicity with gourmet flair, then this One Pot Creamy Chicken and Asparagus dish is your new best friend. Imagine tender chicken and crisp asparagus all nestled in a luxuriously creamy sauce, and best of all—it’s ready in just 35 minutes!
Why You’ll Love This Recipe
- Easy One Pot Meal: All ingredients come together beautifully in a single skillet, making clean-up a breeze.
- Creamy Indulgence: The blend of Greek yogurt and cream cheese adds a silky, creamy texture that feels indulgent without being heavy.
- Quick Cooking Time: With just 35 minutes, you’ll have a gourmet-style dinner ready to wow your senses.
- Crowd-Pleaser: It’s versatile and sure to delight even the pickiest eaters, from children to adults.
Ingredients You’ll Need
You’ll love how straightforward yet flavorful the ingredient list is for this One Pot Creamy Chicken and Asparagus dish. Each ingredient plays a crucial role in building layers of flavor and texture.
- Olive Oil: A healthier choice to sauté the chicken, infusing it with a subtle taste that complements the dish.
- Chicken Breasts: These are lean and cook quickly, ensuring they stay tender and juicy.
- Fresh Asparagus: Adds a pop of green and a slight crunch, balancing the creamy sauce.
- Cremini Mushrooms: Add depth with their earthy flavor.
- Gruyere Cheese: Offers a luxurious, nutty finish that enhances the overall creaminess.
Variations
Feel free to adapt this One Pot Creamy Chicken and Asparagus recipe to suit your taste or dietary needs. Here are a few ideas!
- Swap Proteins: Try using turkey or tofu for a different take without losing that satisfying texture.
- Dairy-Free Option: Use coconut milk and soy cheese to keep it creamy but lactose-free.
- Add Spice: Sprinkle in some red pepper flakes for an added kick of heat.
- Vegetarian Delight: Skip the chicken and add more mushrooms or chickpeas for a hearty vegetarian version.
How to Make One Pot Creamy Chicken and Asparagus
Step 1: Sauté the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Add the chicken pieces, and season them with salt, pepper, and cayenne. Cook until the chicken is browned and cooked through—this will take about 5 minutes.
Step 2: Cook the Vegetables
In the same skillet, add the shallots, garlic, mushrooms, and asparagus. Sauté them for about 4-5 minutes until they are tender and aromatic.
Step 3: Build the Cream Sauce
Sprinkle the vegetables with flour and stir well. Gradually pour in the chicken broth while stirring until the mixture thickens. Add the cream cheese and milk, continue to stir until the sauce is smooth and silky.
Step 4: Combine Everything Together
Return the chicken to the skillet, then fold in the Greek yogurt, half of the Gruyere, and fresh thyme. Stir until the cheese melts and the sauce is creamy. Finish by topping with the remaining Gruyere cheese, and cover for a few minutes to melt.
Pro Tips for Making One Pot Creamy Chicken and Asparagus
- Perfect Sear: Ensure the chicken is dry before sautéing to achieve a golden, caramelized crust.
- Sauce Consistency: Don’t rush the sauce. Allow it to gently thicken on medium heat for the best, creamy texture.
- Cheese Melting: Grate your Gruyere fresh to ensure it melts evenly into the sauce.
- Asparagus Tenderness: Cut asparagus uniformly to ensure even cooking and bring out its natural sweetness.
How to Serve One Pot Creamy Chicken and Asparagus
Garnishes
Freshly chopped parsley or basil can add a burst of color and flavor. A sprinkle of freshly cracked pepper can also do wonders.
Side Dishes
This dish pairs wonderfully with crusty bread, a side salad, or a serving of rice to soak up the delicious creamy sauce.
Creative Ways to Present
Serve in a large, shallow white dish to make the colors pop. Adding some whole roasted asparagus tips as a garnish can elevate the visual appeal.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Be sure the dish is completely cooled before sealing it.
Freezing
This dish can be frozen for up to two months. I recommend storing it in portion-sized containers to make future meals easier to manage.
Reheating
Reheat gently on the stove over low heat or in the microwave at reduced power. Add a splash of chicken broth if the sauce appears too thick.
FAQs
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Can I use frozen asparagus?
Yes, frozen asparagus can be used, but be sure to thaw it first and pat it dry to prevent the dish from becoming watery.
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Is there a non-dairy alternative to the cream cheese?
Coconut cream can be a good alternative, providing a creamy texture while keeping the dish dairy-free.
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What can I use instead of Gruyere cheese?
A good substitute would be Swiss cheese or even Mozzarella if you prefer a milder flavor.
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How do I prevent the sauce from clumping?
Consistently stirring while gradually adding liquid ingredients helps to prevent clumps, resulting in a smooth sauce.
Final Thoughts
After just one taste, the One Pot Creamy Chicken and Asparagus is sure to become a staple in your meal rotation. Its comforting flavors and foolproof method make it a perfect choice for busy weeknights or special occasions. I can’t wait for you to try it—your taste buds will thank you!
Print
One Pot Creamy Chicken and Asparagus Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Description
This One Pot Creamy Chicken and Asparagus is a quick, flavorful, and comforting dish that combines tender chicken, fresh asparagus, mushrooms, and a luscious creamy sauce made with Greek yogurt, cream cheese, and Gruyère cheese. Perfect for a weeknight dinner, it requires minimal cleanup and delivers restaurant-quality taste in just 35 minutes.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables and Aromatics
- 1/2 cup diced shallots
- 1 clove garlic, grated or minced
- 8 ounces sliced cremini mushrooms
- 1 1/2 cups chopped asparagus, cut into 1-inch pieces
Liquid and Thickening Agents
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 3/4 cup reduced-fat milk
Dairy
- 2 ounces reduced-fat cream cheese, at room temperature
- 1/2 cup plain reduced-fat or full-fat Greek yogurt, at room temperature
- 1 cup shredded Gruyère cheese
Oil and Seasonings
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons fresh thyme leaves
Instructions
- Sear the Chicken: Add the olive oil to a large skillet and heat over medium-high. Season chicken pieces with salt, pepper, and cayenne. Sauté until cooked through, about 5-7 minutes, then remove and set aside.
- Sauté Vegetables: If needed, add a little more oil to the skillet, then add shallots, mushrooms, asparagus, and garlic. Season with salt and pepper. Cook until tender, about 4-5 minutes.
- Make the Sauce: Sprinkle flour over the vegetables and stir until well coated and streaks of white disappear. Gradually pour in chicken broth, stirring constantly until the mixture is smooth and free of lumps. Add cream cheese and stir until melted and incorporated. Pour in milk and continue stirring until the sauce thickens, about 3-4 minutes.
- Combine and Finish: Remove skillet from heat. Return chicken to the skillet and add Greek yogurt, thyme, and half of the Gruyère cheese. Stir vigorously until everything is combined and the sauce is creamy. Taste and adjust seasoning if necessary. Sprinkle remaining cheese on top and cover with a lid for 2-3 minutes until cheese melts.
Notes
- Feel free to substitute other leafy greens or vegetables in place of asparagus.
- If you prefer a thicker sauce, cook a bit longer after adding the milk to allow it to reduce further.
- Use full-fat Greek yogurt for a richer flavor, or reduced-fat for a lighter dish.
- This dish pairs well with a side of crusty bread or rice.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg
