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Creamy Garlic Chicken With Asparagus Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired creamy garlic chicken features tender chicken breasts pan-seared until golden, then finished in a luxurious garlic and cream sauce alongside fresh asparagus. The dish balances richness with the bright, grassy notes of spring vegetables, making it elegant enough for entertaining yet simple enough for weeknight dinners.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 400g fresh asparagus, trimmed
• 60ml extra virgin olive oil
• 6 cloves garlic, minced
• 250ml heavy cream
• 120ml dry white wine (such as Pinot Grigio)
• 30g Parmigiano-Reggiano, finely grated
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Sea salt to taste
• Freshly ground black pepper to taste
• 15g fresh flat-leaf parsley, chopped
• 5g fresh thyme leaves

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides generously with sea salt and black pepper.

2. Heat 30ml of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the chicken breasts for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate and set aside.

3. In the same skillet, add the remaining 30ml of olive oil and reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.

4. Pour in the white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

5. Add the asparagus spears to the skillet, nestling them around the pan. Cook for 3-4 minutes, turning occasionally with tongs, until they are bright green and just tender.

6. Stir in the heavy cream, Dijon mustard, and grated Parmigiano-Reggiano. Reduce heat to medium-low and simmer for 2-3 minutes until the sauce thickens slightly, stirring gently.

7. Return the cooked chicken breasts to the skillet, nestling them into the sauce with the asparagus. Add the fresh lemon juice and fresh thyme leaves, then taste and adjust seasoning with salt and pepper as needed.

8. Simmer gently for 2 minutes to heat the chicken through and marry the flavors. Transfer to a serving dish or individual plates, spooning the sauce generously over the chicken and asparagus.

Substitutions

• Replace heavy cream with Greek yogurt (add at the end off heat to prevent curdling) for a lighter version
• Use chicken thighs instead of breasts for a more forgiving, juicier result
• Substitute asparagus with fresh green beans or zucchini for variety
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more assertive cheese flavor

Tips

• Do not overcrowd the skillet when searing chicken; work in batches if necessary to ensure proper browning and even cooking
• Add the cream slowly while stirring to prevent lumps; ensure the pan is not too hot when incorporating dairy
• Cut asparagus spears to uniform thickness so they cook evenly; thinner spears cook faster and are more tender
• Finish with fresh lemon juice just before serving to brighten the rich, creamy sauce without making it taste acidic

While this creamy preparation reflects modern Italian-American home cooking, the dish draws inspiration from classic Italian techniques of pan-searing proteins and finishing with light cream sauces, particularly in regions like Tuscany and Piedmont where dairy and seasonal vegetables have long been kitchen staples. The technique of deglazing with white wine is fundamental to Italian culinary tradition.

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