Creamy Chicken Skillet With Asparagus & Peas

The Best Creamy Chicken Skillet For Spring

Is there anything better than an easy chicken skillet recipe that tastes amazing? Trusty boneless chicken breasts, browned until crisp, get a turn in a rich, creamy sauce. The whole meal becomes a 1-pan wonder because we add the veggies right to the skillet for a quick, simple, satisfyingly creamy chicken skillet dinner that you could serve to anyone. For more quick, easy chicken recipes, do not sleep on our Instant Pot Chicken, our goes-with-everything Poached Chicken, or our easy Baked Chicken.

Chicken Skillet Ingredients

• Prosciutto

• Chicken breasts

• Salt

• Extra-virgin olive oil

• Shallot

• Garlic

• Heavy cream

• Chicken stock

• Chicken bouillon. We love the jarred Better Than Bouillon, but the cubes are fine, too.

• Parmesan cheese

• Asparagus

• Unsalted butter

• Flour (you can use gluten free flour, if need be)

• Frozen peas

• Fresh chives

• Black pepper

How To Make This Easy Chicken Skillet Dinner

1. Make crispy prosciutto. And try not to eat it all immediately! Place the slices in a single layer on the prepared sheet pan. Bake until golden brown and crispy, 10 to 12 minutes. Transfer to a cooling rack. Crumble, once they have cooled.

2. Season the chicken breasts. Salt that bird!

3. Skillet job #1: Brown the chicken. Brown the seasoned chicken breasts in your trusty skillet until they’re golden brown, then set them aside. Tongs are handy here.

4. Skillet job #2: Make a creamy sauce. Sauté some shallots and garlic, then stir in heavy cream, stock, bouillon, Parmesan, and a pinch of salt.

5. Return the chicken and any collected juices to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cover and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes. Transfer the chicken to a plate to rest. Add the asparagus to the sauce and simmer, stirring occasionally, until the asparagus is tender, about 5 minutes more.

6. Make a buerre manié (easier than it sounds!) to thicken your cream sauce. In a small bowl, smash together softened butter and flour. Stir it in to the skillet, along with the peas, until the sauce has thickened.

7. Add the chicken back to the skillet. Use those tongs again to turn the browned chicken breasts until they’re nicely coated in the creamy sauce.

8. Serve topped with the crispy prosciutto. A big salad on the side would be lovely or go ultra-hearty and serve this skillet chicken with a side of Mashed Potatoes. For even more weeknight chicken inspiration like this, check out the 60 Best Chicken Breast Recipes.

How To Store Leftover Skillet Chicken + Tips

• Store any leftover chicken for up to 3 days in an airtight container in the fridge and enjoy as you please. Sadly, because of the cream, this recipe doesn’t freeze well.
• About that Beurre Manié. French for “kneaded butter,” this magical paste is simply a combination of softened butter and flour that can be used to thicken sauces, soups and stews. If you need to avoid butter or flour, you could thicken this cream sauce with a cornstarch slurry instead.

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