One Pan Chicken Asparagus Bake Recipes

ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS

One Pan Lemon Garlic Chicken and Asparagus image

Make and share this One Pan Lemon Garlic Chicken and Asparagus recipe from Food.com.

Provided by danielle0816_7151831

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 lbs boneless skinless chicken tenderloins
2 tablespoons flour (or almond flour for Paleo or Whole30/low carb)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 lemon (zest and juice)
1 tablespoon olive oil
2 cups asparagus, chopped
2 garlic cloves, minced
1/2 cup low sodium chicken broth
1 tablespoon white wine vinegar

Steps:

Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often.
Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 5-10 minutes on low heat or until chicken is fully cooked. Squeeze lemon juice over top.

Nutrition Facts : Calories 250.5, Fat 6.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 416.1, Carbohydrate 9.6, Fiber 2.5, Sugar 1.6, Protein 38.6

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.

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