Creamy Baked Chicken & Asparagus
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
1 ½ lbs (680 g) boneless, skinless chicken breasts
1 tsp salt
black pepper, to taste
1 tbsp all-purpose flour
1 tbsp butter
1 tbsp olive oil
1 shallot, finely chopped
4 tbsp lemon juice
4 fl oz (120 ml) chicken broth
8 oz (225 g) asparagus, trimmed & sliced into 2-inch pieces
4 oz (115 g) creme fraiche
3 sprigs fresh thyme
Nutrition
(Per Serving)
Calories
345
Fats
16 g
Protein
41 g
Carbs
8 g
Instructions
- Preheat oven to 425°F (220°C).
- Season the chicken on both sides with salt and pepper. Then sprinkle with flour and flip to coat both sides.
- Place a large ovenproof skillet onto the stove and turn the heat to medium-high. Melt the butter and olive oil.
- Add the shallots to the skillet and cook for one to two minutes until softened. Pour in the lemon juice and continue to cook for 30 seconds. Add the broth and bring to a simmer, then remove the skillet from the heat.
- Place the asparagus pieces around the chicken breasts, spoon the crème fraîche around the chicken, and place the herb sprigs on top.
- Place the skillet into the hot oven and bake the chicken for 15 minutes until cooked through.
- Remove the herb sprigs and serve.