One-Pan Chicken and Asparagus
When you’re in need of a simple, delicious, satisfying dish for a speedy weeknight dinner, look no further than this One-Pan Chicken and Asparagus. It’s made in less than 20 minutes with less than 10 ingredients.
A few months ago, I was at home helping my Mom pack up the house for my parents big move. She was having a friend over for dinner that night and had decided to make this Chicken and Asparagus dish for us. From the look on my face, she could tell I wasn’t impressed… Chicken and Asparagus just doesn’t sound exciting enough for company.
But she insisted that I would adore it… and that it would impress. She mentioned that it was an old recipe that my Nonna used to make, so I started to have faith. And that though the ingredients sound simple, the result is creamy, saucy, decadent and crazy healthy!
Chicken and Asparagus,in fact, did not disappoint.
It starts with a quick saute of the chicken, followed by cooking the onion and steaming of the asparagus. Then with the combination of some white wine and an egg, a silky sauce is born. Right in the pan. All in less than 20 minutes.
This Chicken and Asparagus dish is paleo, Whole30 and gluten free. Though it is best served with a glass of white wine and a loaf of crusty bread for dipping.
- 1 tablespoon olive oil
- 2 chicken breasts diced into 1-inch pieces
- 2 garlic cloves
- 1 small onion
- 1 bunch asparagus chopped into 1-inch pieces
- 1/4 cup white wine
- 1 egg
- pinch of salt and pepper
Heat a large saucepan over medium-high heat. Add the diced chicken and cook for 5 minutes. Add the diced onion and minced garlic and stir. Cook for another 5 minutes, then add the asparagus, wine and 1/4 cup of water. Let simmer for another 5-10 minutes until the asparagus is tender.
Lower the heat and crack the egg into the pan. Stir well to let the egg cook for a couple minutes.
Serve with crusty bread.