Creamy Chicken and Asparagus Skillet
A comforting and creamy dish featuring chicken and asparagus, perfect for busy weeknights.
Equipment
- Skillet Large skillet for cooking the dish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 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
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
- 3/4 cup reduced-fat milk
- 2 ounces reduced-fat cream cheese
- 1/2 cup plain reduced or full-fat Greek yogurt
- 1 cup shredded gruyere cheese
- 1 1/2 teaspoons fresh thyme leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and cayenne pepper, and cook until done. Set aside.
- In the same skillet, add more oil if needed. Sauté shallots, mushrooms, asparagus, and garlic with salt and pepper until tender.
- Sprinkle flour over the vegetables, stir, then pour in chicken broth. Mix until smooth. Add cream cheese and milk, stirring until thickened.
- Remove from heat, add chicken back in. Stir in Greek yogurt, thyme, and half of the gruyere cheese until creamy. Adjust seasoning.
- Top with remaining gruyere cheese, cover, and melt the cheese.
- Serve hot, garnished with thyme leaves.
Notes
For a twist, try adding cooked pasta or rice to make it a complete meal.