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April 23, 2024

Creamy Chicken Skillet With Asparagus & Peas

Weeknight easy — one pan, chicken breasts, quick! — meets restaurant-level delicious in this creamy chicken skillet recipe.

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homemade Creamy Chicken Skillet with Asparagus Peas topped with prosciutto, chives, Parmesan & pepper
Photography by Gayle McLeod

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.

prosciutto, chicken, shallot, garlic, cream, stock, Parm, asparagus, peas, chives, butter, spices & flour in prep bowls

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

baked prosciutto on a cooling rack
chicken breasts seasoned with salt being browned in olive oil in a skillet
cream being poured into a skillet with shallot, garlic, chicken stock, bouillon, Parmesan and salt
chicken nestled in cream sauce made with shallot, garlic, chicken stock, bouillon, Parmesan and salt

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.

a bowl of mashed potatoes for serving with Creamy Chicken Skillet with Asparagus and Peas
asparagus added to a skillet with cream sauce
asparagus and peas being added to a skillet with cream sauce made with shallot, garlic, bouillon and Parmesan
Creamy Chicken skillet with Asparagus & Peas topped with prosciutto, chives, Parmesan & pepper

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.
Creamy Chicken skillet with Asparagus & Peas topped with prosciutto, chives, Parmesan & pepper
Creamy Chicken with Asparagus & Peas served on top of mashed potatoes and topped with prosciutto, chives, Parmesan & pepper

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Creamy Chicken Skillet With Asparagus & Peas

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 707

Ingredients

  • 3 ounces prosciutto, thinly sliced
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1¼ teaspoons kosher salt, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • ½ pound asparagus, ends trimmed, cut into 2-inch pieces
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons flour (all-purpose or gluten free)
  • ½ cup frozen peas, thawed
  • 1 tablespoon minced fresh chives
  • ½ teaspoon freshly cracked black pepper
  • Cooked pasta or mashed potatoes, for serving (optional)

Method

  1. Preheat the oven to 400°F with a rack in the center position. Line a sheet pan with parchment paper.

    prosciutto, chicken, shallot, garlic, cream, stock, Parm, asparagus, peas, chives, butter, spices & flour in prep bowls
  2. Lay the prosciutto 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.

    baked prosciutto on a cooling rack
  3. Meanwhile, pat the chicken dry and season all over with 1 teaspoon of the salt.

    chicken breasts seasoned with salt being browned in olive oil in a skillet
  4. Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.

    cream being poured into a skillet with shallot, garlic, chicken stock, bouillon, Parmesan and salt
  5. Add the shallot to the same skillet and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds more. Stir in the heavy cream, chicken stock, bouillon, Parmesan, and remaining ¼ teaspoon of salt.

    chicken nestled in cream sauce made with shallot, garlic, chicken stock, bouillon, Parmesan and salt
  6. 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. Meanwhile, in a small bowl, combine the softened butter with the flour. Stir the butter mixture into the sauce along with the peas, and cook, stirring, until the peas are warmed through and the sauce is thickened, about another 2 minutes. Return the chicken to the sauce and turn to coat.

    asparagus and peas being added to a skillet with cream sauce made with shallot, garlic, bouillon and Parmesan
  7. Top chicken with crumbled prosciutto, chives, Parmesan, and pepper to taste. Serve over pasta or mashed potatoes, if desired.

    Creamy Chicken skillet with Asparagus & Peas topped with prosciutto, chives, Parmesan & pepper

Nutrition Info

  • Per Serving
  • Amount
  • Calories707
  • Protein68 g
  • Carbohydrates17 g
  • Total Fat28 g
  • Dietary Fiber4 g
  • Cholesterol251 mg
  • sodium1481 mg
  • Total Sugars5 g

Creamy Chicken Skillet With Asparagus & Peas

Questions & Reviews

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  • Robert

    Pretty tasty and pretty quick fixins, but after all my years cooking I still don’t get the attraction to prosciutto. It’s waaay too salty and smells like the barn it came from. I tried, I really tried, to put this in the recipe but it just turns my stomach. How does anyone like this stuff?!

    You might say it’s an acquired taste, but so is surstromming, but would you put that in this recipe?

    I’d say this is a great recipe, just leave out the puke-sciutto.

    Sorry to hear you don't like prosciutto Robert but glad you enjoyed this recipe none the less.

  • Jenn

    Anything with one-pan is worth trying in my opinion and this was such a great one. The family loved it, will definitely make again.

    So glad it was a winner Jenn!