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chicken in white wine sauce
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Chicken in White Wine Sauce with Roasted Asparagus

This chicken in white wine sauce is paired with a roasted parmesan asparagus for a complete dinner that's impressive and delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken
Servings: 4 servings
Calories: 443kcal
Author: Laura Lynch

Equipment

Ingredients

For the chicken

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine or white cooking wine
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 teaspoon fresh thyme
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley for garnish

For the asparagus

  • 1 pound fresh asparagus trimmed
  • 2 tablespoons olive oil divided
  • Salt and black pepper to taste
  • 1/4 cup shaved Parmesan cheese
  • 1/2 pint cherry tomatoes cut in half
  • 1 clove garlic minced
  • 1 tablespoon basil chopped
  • lemon zest and parmesan for garnish
US Customary - Metric

Instructions

For the chicken:

  • Season the chicken with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4 minutes on each side. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the white wine and garlic and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to cook for 2-3 minutes to reduce slightly.
  • Add the chicken broth and thyme to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, or until the liquid reduces by about half.
  • Stir in the heavy cream and return the chicken to the skillet. Simmer for an additional 5 minutes, or until the sauce thickens slightly and the chicken is heated through.
  • Sprinkle the chopped parsley over the chicken and sauce before serving.

For the asparagus:

  • Preheat your oven to 425°F(220°C). Line a large baking sheet with parchment paper.
  • Add the trimmed asparagus to the baking sheet. Drizzle half the olive oil over the top as well as salt and pepper to taste. Toss to coat.
  • Add the halved cherry tomatoes, garlic, and the rest of the olive oil to a bowl. Mix well.
  • Sprinkle the shaved Parmesan cheese over the asparagus and and top with the tomato mixture. Cook for 12-15 minutes, or until the asparagus is tender and the cheese is melted.
  • Top the asparagus with more Parmesan cheese, the basil, and some lemon zest.

Video

Nutrition

Calories: 443kcal | Carbohydrates: 10g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 942mg | Potassium: 865mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1887IU | Vitamin C: 26mg | Calcium: 148mg | Iron: 4mg