One Pot Creamy Chicken and Asparagus
User Reviews
4.4
One Pot Creamy Chicken and Asparagus
Description
Chicken breast pieces are sautéed with salt, pepper, and cayenne for a mild heat, then set aside. Shallots, mushrooms, asparagus, and garlic are cooked in the same pan and seasoned to build layers of flavor. Flour is added to form a roux, which is combined with chicken broth and cream cheese to make the base of a creamy sauce. Reduced-fat milk and Greek yogurt contribute smoothness and tang.
Once off heat, the chicken is returned along with thyme and half of the shredded Gruyere cheese, which melts into the sauce. The remaining Gruyere is added on top before the dish is covered, allowing residual heat to melt it further. The final texture is creamy with tender vegetables and juicy chicken pieces enveloped in a cheesy sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- salt I used about 3/4 teaspoon kosher salt, freshly ground, to taste
- black pepper I used about 3/4 teaspoon kosher salt, freshly ground, to taste
- 1/8 teaspoon cayenne pepper
- 1/2 cup shallot diced
- 1 clove garlic grated or minced
- 8 ounces cremini mushrooms sliced
- 1 1/2 cups asparagus cut approximately 1 inch in length, chopped
- 2 tablespoons flour
- 1 cup chicken broth low sodium
- 3/4 cup reduced-fat milk
- 2 ounces cream cheese room temperature, reduced-fat
- 1/2 cup Greek yogurt room temperature, plain, reduced or full fat
- 1 cup gruyere cheese shredded
- 1 1/2 teaspoons thyme fresh leaves
Instructions
- Add the olive oil to a large skillet and heat it over medium-high heat. Add the chicken to the skillet and season with salt, pepper, and cayenne pepper. Sauté until cooked through then remove the chicken onto a plate.
- If needed, add additional oil to the skillet then add in the shallots, mushrooms, asparagus, and garlic. Season with salt and pepper and sauté until tender, about 4-5 minutes.
- Sprinkle the flour over the top of the vegetables and stir together until you can no longer see streaks of white. Pour in the chicken broth and stir until there's no clumps of flour. Stir in the cream cheese until incorporated and then pour in the milk. Continue to stir until the sauce is smooth and has thickened.
- Remove the skillet from the heat and add the chicken back in along with the Greek yogurt, thyme, and 1/2 of the gruyere. Stir until everything is incorporated and the sauce is smooth and creamy. Taste for seasoning. Top with the remaining cheese and then cover with a lid for a couple minutes until it's melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 57g | 114% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 144mg | 48% |
| Sodium | 408mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
