Creamy Asparagus Chicken Recipes

CREAMY ASPARAGUS CHICKEN

Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

Ingredients

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CREAMY CHICKEN & ASPARAGUS BRAISE

Creamy chicken & asparagus braise image

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 12

Ingredients

1 tbsp rapeseed oil
2 skinless chicken breasts (about 150g each)
10 medium asparagus spears , each cut into 3
1 large or 2 small leeks , well washed and thickly sliced
3 celery sticks , sliced
200ml reduced-salt vegetable bouillon
140g frozen peas
1 egg yolk
4 tbsp natural bio yogurt
1 garlic clove , finely grated
⅓ small pack fresh tarragon , chopped
new potatoes , to serve (optional)

Steps:

Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

Creamy chicken with asparagus & tarragon image

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Provided by Good Food team

Categories Dinner, Main course

Time 28m

Number Of Ingredients 9

Ingredients

500g baby new potato, halved
4 skinless chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon
175g asparagus, trimmed
3 tbsp reduced-fat crème fraîche

Steps:

Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

CREAMY CHICKEN ASPARAGUS SOUP

Creamy Chicken Asparagus Soup image

Comfort food! This cream and cheese based soup blends well with the vegetables and chicken. My mother always used fresh asparagus from our garden for soups. The tender pieces of asparagus bring back soup memories from childhood. Hearty and comforting soup!

Provided by Seasoned Cook

Categories Chicken Breast

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 bunch asparagus spear
1 medium onion, chopped
1 celery rib, chopped
1 carrot, chopped
1 large potato, diced
1 teaspoon dry parsley flakes
2 tablespoons vegetable oil
2 (14 ounce) cans chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cooked chicken, cubed
1 cup half-and-half cream
1 cup cheddar cheese, shredded

Steps:

Cut tips from asparagus spears and set aside, Discard stalks.
In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
Serve and enjoy!

Nutrition Facts : Calories 1009.1, Fat 55.8, SaturatedFat 24.4, Cholesterol 156.6, Sodium 2645.9, Carbohydrate 75, Fiber 21.3, Sugar 10.9, Protein 59.6

CREAMY CHICKEN ASPARAGUS CASSEROLE

Creamy Chicken Asparagus Casserole image

Make and share this Creamy Chicken Asparagus Casserole recipe from Food.com.

Provided by Cathy Pete

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (6 ounce) box wild rice, prepared according to directions
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 cup Miracle Whip
2 eggs, beaten
1/2 cup milk
1 tablespoon fresh lemon juice
2 -3 cups diced cooked chicken
1 lb fresh asparagus, cut into 2 inch pieces
1 cup parmesan cheese or 1 cup cheddar cheese
2 cups crushed croutons or 2 cups breadcrumbs
2 tablespoons melted butter

Steps:

Grease a 9x13 baking dish.
Spread wild rice on the bottom of the dish.
In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
Top the rice with the chicken and asparagus and 1 cup of cheese.
Combine the soups, miracle whip, eggs, lemon juice, whisk together.
Spread soup mixture on top.
Then top with remaining cheese and then crushed croutons.
Finally, spoon melted butter over croutons.
Bake at 350 degrees for 45 minutes to an hour.

Nutrition Facts : Calories 591.3, Fat 23.5, SaturatedFat 8.6, Cholesterol 186.2, Sodium 1322.4, Carbohydrate 62, Fiber 6.5, Sugar 5.7, Protein 35

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