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Simple Recipes for Every Day

Creamy Chicken Skillet With Asparagus & Peas

homemade Creamy Chicken Skillet with Asparagus Peas topped with prosciutto, chives, Parmesan & pepper
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  35 min

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.
  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.
  3. Meanwhile, pat the chicken dry and season all over with 1 teaspoon of the salt.
  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.
  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.
  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.
  7. Top chicken with crumbled prosciutto, chives, Parmesan, and pepper to taste. Serve over pasta or mashed potatoes, if desired.