One Pot Creamy Chicken and Asparagus
Chicken, asparagus, mushrooms, and a creamy, cheesy sauce round out this one pan dinner.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- Salt and freshly ground black pepper to taste I used about 3/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup diced shallots
- 1 clove of garlic grated or minced
- 8 ounces sliced cremini mushrooms
- 1 1/2 cups chopped asparagus cut approximately 1 inch in length
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 3/4 cup reduced-fat milk
- 2 ounces reduced-fat cream cheese room temperature
- 1/2 cup plain reduced or full fat Greek yogurt room temperature
- 1 cup shredded gruyere cheese
- 1 1/2 teaspoons fresh thyme 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
Calories: 493kcal | Carbohydrates: 17g | Protein: 57g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 144mg | Sodium: 408mg | Fiber: 3g | Sugar: 8g