Ingredients
Method
- 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!