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
Units
Scale
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
