Ingredients

  • Chicken: 3 boneless, skinless chicken breasts.

  • Vegetables: 1 bunch of fresh asparagus (woody ends trimmed).

  • The Sauce: 1/2 cup heavy cream, 1/4 cup chicken broth, 3 cloves minced garlic, 1 tbsp Dijon mustard, and 1/2 tsp onion powder.

  • Seasoning: Salt, black pepper, red pepper flakes, and fresh parsley for garnish.

  • Fat: 2 tbsp olive oil or melted butter.

Instructions

  1. Prep and Sear: Preheat your oven to 200°C (400°F). Season the chicken breasts generously with salt and pepper. In a large oven-safe skillet or baking dish, lightly sear the chicken with olive oil over medium-high heat for about 3 minutes per side until golden brown. (The chicken won’t be fully cooked yet).

  2. Arrange: If you used a skillet, push the chicken to the center and tuck the asparagus spears around the sides. If using a baking dish, place the chicken in the middle and surround it with the asparagus.

  3. Whisk the Sauce: In a small bowl, whisk together the heavy cream, chicken broth, minced garlic, mustard, and onion powder.

  4. Combine: Pour the creamy mixture over the chicken and asparagus. Ensure the garlic is evenly distributed. Sprinkle a pinch of red pepper flakes over the top for a subtle kick.

  5. Bake: Place the dish in the oven and bake for 15–20 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 75°C (165°F) and the asparagus is tender-crisp.

  6. Garnish: Remove from the oven and let it rest for 5 minutes. Spoon some of the pan sauce back over the chicken and top with freshly chopped parsley.

Tips for Success

  • Even Cooking: If the chicken breasts are very thick, gently pound them to an even thickness before cooking so they finish at the same time as the asparagus.

Side Dish: This pairs beautifully with mashed potatoes, rice, or a crusty piece of bread to soak up that garlic cream sauce.