Tender and juicy chicken thighs, crisp asparagus pieces and a flavorful cream sauce come together in just one skillet in about 30 minutes. Keto Friendly, easy and delicious!
Some of our favorite meals come from a single skillet, especially during the week. Who doesn’t love a quick and satisfying meal with fewer dishes to do?
Chicken thighs are a versatile protein. They don’t dry out as easily as chicken breasts and they are easily pan fried so they are the perfect choice for this meal. Add a delicious pan sauce and crisp-tender pieces of asparagus and you have a delicious low carb all-in-one meal!
About the Ingredients
This delicious easy to make skillet meal uses straightforward pantry ingredients, nothing too fancy, but there can always be changes or substitutions to cater to what you have on hand! Here’s some alternatives:
- Onion – any kind of small onion will work. Sweet onion, white onion, purple onion, even a few small shallots could be used in this dish.
- Boneless skinless chicken thighs – the same amount of boneless skinless chicken breasts can be substituted, as long as they are pounded thin.
- Chicken broth – chicken stock, vegetable stock, or chicken bone broth may be substituted.
- Heavy cream – Evaporated milk can be used in place of heavy cream.
- Shredded cheddar – Any cheddar cheese or cheddar blend can be used.
- Shredded Parmesan – grated Parm can be substituted (even the green shaker kind!)
- Italian Seasoning – basil or oregano are the best substitutions, but parsley could also be used.
- Asparagus – we love asparagus, but not everyone does. Broccoli or cauliflower are great substitutions!
How to Make the Creamy Chicken & Asparagus Skillet
Generously season the prepared chicken thighs with kosher salt and pepper to taste and set aside.
Heat a large skillet over medium heat. Add olive oil, onions, and garlic then saute until the onions become translucent, about 3 minutes. Remove the onions and garlic from skillet to a large plate and set aside.
Increase the heat to medium-high and add butter and chicken thighs to the skillet. Cook for about three minutes per side until browned, and then remove the chicken thighs from the skillet and set aside on the plate with the reserved onion and garlic mixture.
Reduce the heat to medium and whisk in the chicken broth, heavy cream, and cream cheese until combined.
Add the shredded cheddar cheese, shredded Parmesan cheese, Italian seasoning, kosher salt and pepper to the skillet. Whisk until the cheese melts and the sauce is smooth.
Add the browned chicken thighs and the onion and garlic mixture back to skillet. Stir well.
Simmer, covered, on medium-low heat for 10 minutes, stirring occasionally.
Uncover, add the asparagus pieces to the skillet and continue to simmer, for an additional 12 minutes until asparagus is tender and sauce has thickened slightly.
Serve immediately, covering the chicken thighs with additional sauce, asparagus and onions. Enjoy!
Other Easy Dinner Ideas You May Like
Slow Cooker Sweet & Sour Meatballs – does double duty as either a meal or as an appetizer!
Keto Eggroll Bowl – all the delicious flavors of an egg roll come together in this super easy one pan meal!
Crockpot Taco Chili – dump, stir and walk away – super easy with just the right amount of spice!
Weeknight Pineapple Shrimp and Rice Bake – easy and delicious family weeknight meal!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
One Pan Sausage and Peppers – Baked Italian sausages on a bed of seasoned peppers and onions.
Get the Printable Recipe Here
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Creamy Chicken & Asparagus Skillet
Ingredients
- 1 tbsp olive oil
- 1 small onion sliced into rings
- 3 cloves garlic finely chopped
- 1 tbsp butter
- 2 lbs boneless skinless chicken thighs excess fat removed
- 1/4 cup chicken broth
- 3/4 cup heavy cream
- 1 oz cream cheese
- 2/3 cup shredded cheddar cheese or cheddar-jack
- 1/2 cup shredded Parmesan cheese
- 1/2 tbsp Italian Seasoning
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 lb asparagus cleaned and cut into bite sized pieces.
Instructions
- Generously season the prepared chicken thighs with kosher salt and pepper to taste and set aside.
- Heat a large skillet over medium heat. Add olive oil, onions, and garlic then saute until the onions become translucent, about 3 minutes. Remove the onions and garlic from skillet to a large plate and set aside.
- Increase the heat to medium-high and add butter and chicken thighs to the skillet. Cook for about three minutes per side until browned, and then remove the chicken thighs from the skillet and set aside on the plate with the reserved onion and garlic mixture.
- Reduce the heat to medium and whisk in the chicken broth, heavy cream, and cream cheese until combined.
- Add the shredded cheddar cheese, shredded Parmesan cheese, Italian seasoning, kosher salt and pepper to the skillet. Whisk until the cheese melts and the sauce is smooth.
- Add the browned chicken thighs and the onion and garlic mixture back to skillet and simmer, covered, on medium-low heat for 10 minutes, stirring occasionally.
- Uncover, add the asparagus pieces to the skillet and continue to simmer, for an additional 12 minutes until asparagus is tender and sauce has thickened slightly.
- Serve immediately, covering the chicken thighs with additional sauce, asparagus and onions. Enjoy!
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