Baked Chicken and Asparagus

Enjoy this quick and tasty chicken and asparagus recipe that’s ready to eat in about 30 minutes! This easy one-pan meal pairs baked boneless chicken breasts and fresh asparagus spears with a lemony, creamy pan sauce. Serve with, pasta or all by itself for a low-carb dinner.

[{"selector":"#anim-075c3060-16de-4090-bb74-c933f287e49e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a791234b-cd06-4c92-b478-049086ed246e","keyframes":{"transform":["translate3d(-112.30769%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Ingredients

Season the chicken with salt and pepper.

Sprinkle with flour on both sides.

Sear in butter and olive oil over medium-high heat.

Add shallot and cook until softened.

Add white wine to deglaze the pan.

Scatter the asparagus around the chicken. Pour in the chicken broth.

Add the cream. Bake 15 minutes at 425 degrees.

Ready to serve!

Enjoy!