Creamy Garlic Parmesan Chicken with Asparagus

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Description

This Creamy Garlic Parmesan Chicken with Asparagus is a rich, comforting dish featuring tender chicken breasts simmered in a luscious garlic-Parmesan cream sauce with fresh asparagus. It’s a one-pan meal that feels gourmet yet is easy enough for a weeknight dinner. Perfect with pasta, rice, or crusty bread to soak up the creamy sauce!

📝 Ingredients for Creamy Garlic Parmesan Chicken with Asparagus

  • 4 boneless, skinless chicken breasts

  • Salt & black pepper, to taste

  • 2 tbsp olive oil (or butter)

  • 1 tbsp unsalted butter (optional, for richness)

  • 4 garlic cloves, minced

  • 1 ½ cups heavy cream (or half-and-half for lighter option)

  • ¾ cup chicken broth

  • 1 cup freshly grated Parmesan cheese

  • 1 tsp Italian seasoning

  • ½ tsp red pepper flakes (optional, for heat)

  • 1 bunch asparagus, trimmed & cut into 2-inch pieces

  • Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

  1. Prepare Chicken

    • Season chicken breasts with salt and pepper.

    • Heat olive oil in a large skillet over medium-high heat.

    • Cook chicken for 5–6 minutes per side until golden brown and cooked through (165°F internal temp). Remove and set aside.

  2. Make Creamy Sauce

    • In the same skillet, add butter and garlic. Sauté until fragrant (about 1 minute).

    • Stir in chicken broth and heavy cream, scraping up browned bits.

    • Add Parmesan, Italian seasoning, and red pepper flakes. Simmer until sauce thickens slightly (3–4 minutes).

  3. Cook Asparagus & Combine

    • Add asparagus to the sauce, cooking for 3–4 minutes until tender-crisp.

    • Return chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes.

  4. Serve

    • Garnish with fresh parsley and extra Parmesan.

    • Serve hot with pasta, rice, mashed potatoes, or bread.

🥗 Notes

  • You can substitute asparagus with broccoli, spinach, or green beans.

  • For extra flavor, add sun-dried tomatoes or mushrooms.

  • Grate Parmesan fresh for the creamiest sauce (avoid pre-shredded).

💡 Tips

  • Pound chicken to even thickness for faster, juicier cooking.

  • If sauce gets too thick, thin with a splash of broth or cream.

  • For low-carb, serve with cauliflower rice or zucchini noodles.

  • To make ahead, cook chicken and sauce separately, then reheat together.

🍽 Servings

  • Serves 4 people

📊 Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 38g

  • Fat: 31g

  • Carbohydrates: 9g

  • Fiber: 2g

  • Sugar: 3g

🌿 Benefits

  • High Protein: Keeps you full and supports muscle health.

  • Rich in Calcium: Thanks to Parmesan and cream.

  • Low-Carb Option: Great for keto diets.

  • Vitamin Boost: Asparagus adds vitamins A, C, K, and folate.

❓ Q&A

Q1: Can I use chicken thighs instead of breasts?
👉 Yes! Thighs are juicier and add extra flavor. Adjust cooking time slightly.

Q2: Can I make this dairy-free?
👉 Use coconut cream and nutritional yeast instead of cream and Parmesan.

Q3: How do I prevent the sauce from curdling?
👉 Keep heat on medium-low and avoid boiling once cream is added.

Q4: What pairs best with this dish?
👉 Pasta, rice, mashed potatoes, or even garlic bread. For low-carb, zucchini noodles.

Q5: Can I freeze it?
👉 Cream sauces don’t freeze well—they can separate. Best enjoyed fresh or refrigerated up to 3 days.

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