Quick Chicken with Asparagus: A Flavorful, One-Pan Meal

This Chicken with Asparagus recipe is a quick, simple, and delicious meal perfect for a busy weeknight. With tender chicken breast, fresh asparagus, and a creamy sauce made with Cremefine (or cream), it’s a satisfying dish that’s full of flavor. The addition of cherry tomatoes and a mix of spices brings the dish together beautifully.

Why You’ll Love This Recipe

• Quick and easy: The entire meal comes together in under 30 minutes, making it ideal for a busy evening.
• Creamy and savory: The creamy sauce with tomato paste and spices adds richness to the dish, while the asparagus gives it a fresh, light crunch.
• One-pan meal: Minimal cleanup required with this one-pan recipe—just cook, simmer, and serve!
• Customizable: Feel free to adjust the seasonings or swap the vegetables to suit your tastes.

Ingredients (Serves 4)

• 400 g chicken breast fillet
• 400 g green asparagus
• 150 g cherry tomatoes
• 2 tbsp tomato paste
• 350 ml Cremefine or cream
• 2 tbsp olive oil
• Salt and pepper (to taste)
• 1 tsp sweet paprika
• 1 tsp Italian herbs
• Lemon salt (optional for extra flavor)

Tips for Success

• Trim the asparagus: Make sure to cut off the woody ends of the asparagus, as they can be tough to eat.
• Don’t overcook the chicken: Fry the chicken just until browned and cooked through, then set aside to prevent it from drying out.
• Adjust the creaminess: If you prefer a richer sauce, use heavy cream instead of Cremefine, or add a little extra for a creamier texture.
• Serve with rice or noodles: This dish pairs beautifully with basmati rice, noodles, or even roasted potatoes for a complete meal.

Directions

1. Prepare the Ingredients

• Cut the chicken breast fillets into 1-2 cm pieces.
• Trim the asparagus by cutting off the woody ends and then chop the asparagus into 2 cm pieces.
• Halve the cherry tomatoes for a burst of freshness.

2. Cook the Chicken

• Heat 2 tbsp of olive oil in a large pan over medium heat.
• Add the chicken pieces and fry for about 5 minutes until the chicken is browned on all sides.
• Season the chicken with salt, pepper, and sweet paprika. Once cooked, remove the chicken from the pan and set it aside.

3. Cook the Asparagus

• In the same pan, add the asparagus and cook for about 5 minutes, stirring occasionally, until it starts to soften but still has a little crunch.

4. Add the Tomato Paste and Cream

• Add the tomato paste to the pan and cook briefly, stirring it into the asparagus.
• Deglaze the pan with Cremefine (or cream) and add the Italian herbs and a pinch of lemon salt (if using).
• Add the cherry tomatoes and stir well.

5. Simmer

• Cover the pan and simmer on low heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. Add the Chicken Back

• Return the cooked chicken to the pan and simmer for another 2-3 minutes to warm through and let the flavors combine.
• Taste and adjust the seasoning as needed with more salt or pepper.

7. Serve

• Serve the dish over basmati rice, noodles, or alongside a fresh salad for a light, satisfying meal.

Storage

Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat gently on the stove or in the microwave.

Conclusion

This Quick Chicken with Asparagus recipe is a fast, delicious meal that’s perfect for any night of the week. The creamy, flavorful sauce complements the tender chicken and fresh asparagus, making it a comforting and satisfying dish. With minimal prep and cleanup, it’s an easy go-to recipe for busy nights or when you want something quick and delicious. Enjoy!

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