Creamy Chicken and Asparagus Skillet – A Cozy One-Pan Dinner

This Creamy Chicken and Asparagus Skillet is the kind of weeknight dinner that feels special without the fuss. Tender chicken, crisp asparagus, and a silky sauce come together in one pan with minimal cleanup. It’s comforting, bright, and full of flavor, thanks to garlic, lemon, and a touch of Parmesan.

If you’re craving something hearty yet fresh, this checks every box. You’ll want to keep it in your regular rotation.

What Makes This Recipe So Good

• One pan convenience: You cook everything in a single skillet, which keeps cleanup easy and fast.
• Balanced flavors: The creamy sauce is rich but not heavy, lifted by lemon and fresh asparagus.
• Quick cook time: From start to finish, it’s on the table in about 35 minutes.
• Flexible: Works with chicken thighs or breasts, and you can swap in other veggies or dairy options.
• Family-friendly: Mild flavors and a cozy texture make it a hit with picky eaters.

Ingredients

• 1.5 pounds boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
• 1 pound asparagus, ends trimmed and cut into 2-inch pieces
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup chicken broth (low sodium)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon lemon juice (plus zest of 1/2 lemon, optional)
• Kosher salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

How to Make It

1. Season the chicken: Pat the chicken dry and season generously with salt, pepper, and half the thyme. This helps lock in flavor and ensures a good sear.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high.

   Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate and cover loosely.
3. Sauté aromatics: Reduce heat to medium. Add butter and onions to the skillet.

   Cook 2–3 minutes until softened, scraping up browned bits. Stir in garlic and cook 30 seconds until fragrant.

4. Soften the asparagus: Add asparagus and a pinch of salt. Cook 3–4 minutes, stirring, until bright green and slightly tender.

   You want some bite left; it’ll finish cooking in the sauce.

5. Build the sauce: Pour in chicken broth and simmer 1–2 minutes to reduce slightly. Stir in heavy cream, Dijon, remaining thyme, and red pepper flakes if using. Bring to a gentle simmer.
6. Add cheese and lemon: Lower the heat and stir in Parmesan until melted and the sauce thickens slightly, 1–2 minutes.

   Add lemon juice (and zest if using). Taste and adjust seasoning with salt and pepper.
7. Combine and finish: Return the chicken and any juices to the skillet. Simmer 1–2 minutes to warm through and let the sauce cling to the chicken.

   The asparagus should be crisp-tender.

8. Serve: Sprinkle with parsley. Serve over rice, mashed potatoes, or pasta, or with crusty bread to soak up the sauce.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid boiling to prevent the sauce from separating.
• Freeze: Cream sauces don’t freeze perfectly, but it can work.

  Freeze up to 2 months. Thaw overnight in the fridge and reheat gently while whisking. Expect a slightly thinner sauce.

Benefits of This Recipe

• High in protein: Chicken provides a satisfying protein boost.
• Veg-forward: Asparagus adds fiber, vitamins A, C, and K, and fresh flavor.
• Customizable richness: Choose heavy cream for indulgence or half-and-half for a lighter version.
• Weeknight-friendly: Quick cook time and one-pan method make it realistic for busy evenings.
• Great with staples: Pairs with rice, pasta, cauliflower rice, or a simple salad.

Common Mistakes to Avoid

• Overcrowding the pan: Crowding prevents browning.

  Cook the chicken in batches if needed for a proper sear.

• Overcooking the asparagus: Add it after the aromatics and keep it crisp-tender. Mushy asparagus dulls the dish.
• Boiling the cream: Keep the sauce at a gentle simmer. A hard boil can cause it to split or thicken too much.
• Adding lemon too early: Lemon helps brighten the sauce, but add it near the end for the best flavor and texture.
• Using pre-shredded Parmesan: It often contains anti-caking agents and doesn’t melt as smoothly.

  Freshly grated is better.

Variations You Can Try

• Bacon and mushroom: Cook chopped bacon first, remove, and use the drippings to sauté mushrooms with the onions. Stir bacon back in at the end.
• Herb-forward: Swap thyme for tarragon or basil. Tarragon pairs especially well with chicken and cream.
• Lighter dairy: Use half-and-half and reduce Parmesan slightly.

  Thicken with a teaspoon of cornstarch mixed with water if needed.

• Gluten-free friendly: This recipe is naturally gluten-free if your broth and mustard are certified GF.
• Lemon-pepper: Add extra lemon zest and a generous crack of black pepper for a brighter profile.
• Spicy twist: Increase red pepper flakes or swirl in a spoonful of Calabrian chili paste.
• Different veggies: Swap asparagus for green beans, broccolini, or peas. Adjust cook time to keep them crisp.
• Cheese swap: Try Pecorino Romano for a sharper, saltier kick, but reduce added salt accordingly.

FAQ

Can I use pre-cooked chicken?

Yes. Add shredded rotisserie chicken in step 7 and simmer just until warmed through.

Be careful not to overcook or the chicken may dry out.

What type of skillet is best?

A large, heavy-bottomed skillet (10–12 inches) works well. Stainless steel or cast iron gives better browning, but nonstick is fine if that’s what you have.

How do I prevent the sauce from curdling?

Keep the heat moderate, avoid a rolling boil, and add lemon at the end. If the sauce looks too hot, remove the pan from heat before stirring in cheese and lemon.

Can I make this dairy-free?

Use olive oil instead of butter and a full-fat unsweetened coconut milk or a barista-style almond-cashew blend.

Add nutritional yeast for a cheesy note and adjust seasoning.

What can I serve it with?

It’s great over buttered noodles, rice, or mashed potatoes. For something lighter, try cauliflower rice or a simple arugula salad with lemon and olive oil.

How do I know when the chicken is done?

It should be opaque and firm with an internal temperature of 165°F. Cut a piece to check if you don’t have a thermometer.

Can I add pasta directly to the skillet?

Yes, if you par-cook pasta first.

Reserve some pasta water and add splashes to loosen the sauce as you toss everything together.

In Conclusion

This Creamy Chicken and Asparagus Skillet is simple, adaptable, and full of fresh, cozy flavor. It’s the kind of meal you can make on a busy night and still feel like you treated yourself. With a few pantry staples and one pan, dinner comes together fast, tastes great, and leaves you with minimal dishes.

Keep this recipe handy—you’ll reach for it again and again.