Ingredients Meat & Poultry Chicken Chicken Breast Recipes Creamy Asparagus Chicken 4.5 (4) 2 Reviews Made in a single pan, this dreamy dinner is ready in under an hour. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 16, 2024 Rate PRINT Share Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 4 Jump to recipe Our creamy chicken with asparagus is made using a single skillet. This one-pan dinner is full of springy flavors and would be delightful made with the first asparagus of the season (though it'd be just as delicious year round). Potatoes, leeks, and bone-in chicken breasts get a head-start in the oven, roasting until they're just cooked through. Then it's time to add the asparagus, cover, and let the full mixture cook until each component is perfectly done—we're talking juicy chicken, creamy potatoes, melty leeks, and crisp-tender asparagus. A couldn't-be-easier cream sauce finishes the whole dish with a delightful balance of richness and acidity. Easy, impressive, and full of flavor, you may find yourself reaching for this recipe again and again. 31 Asparagus Recipes That Make the Most of Our Favorite Spring Vegetable Armando Rafael Split vs. Whole Chicken Breasts When you buy chicken breasts at the market, what you're most likely purchasing are split chicken breasts, also known as chicken breast halves. That's because a whole chicken breast is actually made up of two breast halves, connected to one another by the chicken's sternum. For this recipe, you'll need four bone-in, skin-on chicken breasts halves (or split chicken breasts) which will serve four guests. Prepping the Leeks We love the mild flavor that leeks bring to this elegant entrée. For this recipe, you'll trim off the roots and dark green leaves, using just the white and light-green parts of the leeks. (Don't toss the greens, though—they can be frozen and added to a future chicken or vegetable stock.) Once they're trimmed, slice them horizontally and cut them, flat sides down, into thin half-moons. Cleaning Leeks: Transfer the sliced leeks to a colander and rinse them thoroughly under cold running water to remove any lingering grit before proceeding with the recipe. Alternatively, add them to a bowl of cold water, swish them around well to release any dirt, and lift them out—rather than dumping out the water—to ensure that any grit stays behind in the bowl and doesn't make it into your recipe. The easiest way to ensure your chicken breasts are cooked through is by using an instant-read thermometer, but if you don't have one, cut into the center of the largest breast of the bunch—the meat should be opaque and no longer pink and any juices that run out should be clear. Cook Mode (Keep screen awake) Ingredients 4 bone-in, skin-on chicken-breast halves, patted dry Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups) ⅓ cup dry white wine, such as Sauvignon Blanc 1 ½ cups low-sodium chicken broth 1 pound very small red potatoes (each 1 inch diameter), halved 1 pound asparagus, trimmed and cut into 2-inch pieces ¼ cup heavy cream Dill sprigs, for serving Directions Heat oven; sear chicken: Preheat oven to 450°F. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate. Reduce heat and cook leeks; stir in wine: Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth, potatoes, and chicken and roast; add asparagus: Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Continue to roast, covered: Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Remove chicken and stir in cream: Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill. More One-Pan Chicken Recipes: One-Pan Chicken and Mushrooms With Egg Noodles One-Pan Cuban Chicken With Rice and Beans Garlic Chicken With Barley Pan-Roasted Chicken With Za'atar, Potatoes, and Greens Creamy Lemon Chicken With Spinach and Artichokes Skillet Chicken With Leeks and Carrots Originally appeared: Martha Stewart Living, May 2017 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.