Serves 4
60 min
Creamy Asparagus Chicken
Recipe GLPR4dfc709da711f1
Pan-seared bone-in chicken breasts braised with tender leeks, potatoes, and fresh asparagus in a light white wine and cream sauce. A French-inspired one-pan dinner that combines succulent poultry with spring vegetables in a silky, elegant sauce.
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Ingredients
4 bone-in, skin-on chicken breast halves, patted dry
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 leeks, white and light green parts trimmed, thinly sliced, and well rinsed
⅓ cup dry white wine, such as Sauvignon Blanc
1½ cups low-sodium chicken broth
1 pound very small red potatoes, halved
1 pound asparagus, trimmed and cut into 2-inch pieces
¼ cup heavy cream
Fresh dill sprigs, for garnish
Directions
Season the chicken breasts generously on both sides with kosher salt and freshly ground black pepper.
Heat butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter foams, place the chicken breasts skin-side down in the pan and sear for 5–6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3–4 minutes until lightly browned. Transfer the chicken to a plate.
In the same skillet, add the sliced leeks and cook over medium heat for 2–3 minutes, stirring occasionally, until they begin to soften.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce for 1–2 minutes.
Add the chicken broth and return the chicken breasts to the skillet, skin-side up. Scatter the halved red potatoes around the chicken. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20 minutes.
Add the asparagus pieces to the skillet, nestling them around the chicken and potatoes. Cover and continue cooking for 8–10 minutes until the asparagus is tender-crisp and the chicken reaches an internal temperature of 165°F at the thickest part of the breast.
Remove from heat. Stir in the heavy cream until well combined, creating a silky sauce.
Taste and adjust seasoning with salt and pepper as needed. Divide among four serving bowls or plates, garnish with fresh dill sprigs, and serve immediately.
