Martha Stewart's Creamy Asparagus Chicken is a comforting, one-pan dish that combines succulent chicken with tender potatoes, fresh asparagus, and a creamy sauce made with leeks, wine, and cream. It’s a dish that’s perfect for a family dinner or an elegant meal to impress guests. With a simple yet rich flavor profile, it’s sure to become a go-to favorite.
Why Everyone Will Love This Recipe
This dish checks all the boxes—tender chicken, creamy sauce, and seasonal vegetables.
- Crispy, golden-brown chicken with perfectly roasted skin
- Creamy, flavorful sauce with a hint of white wine and fresh dill
- One-pan cooking for easy cleanup
- Perfect balance of vegetables with potatoes and asparagus
- Impressive and elegant, but easy to make
It’s a cozy and satisfying meal with a touch of gourmet flair.
What Is Creamy Asparagus Chicken?
Creamy Asparagus Chicken is a comforting, savory dish featuring bone-in, skin-on chicken breasts cooked with leeks, dry white wine, and low-sodium chicken broth. Roasted red potatoes and fresh asparagus are added for texture, and the dish is finished with a rich swirl of heavy cream. It’s a balanced meal all in one pan, with tender chicken and a creamy sauce that’s full of flavor.
Cooking Tips
- Sear the chicken properly for that crispy skin and golden color—don't skip the 5-minute sear on each side.
- Cut the potatoes into halves to ensure they cook evenly.
- Use fresh asparagus for the best texture—trim the woody ends before cooking.
- Adjust the cream to your preferred consistency for the sauce.
- Cover the pan while roasting to keep the chicken moist and help cook the potatoes evenly.
Frequently Asked Questions
Can I use boneless chicken breasts?
Yes, you can use boneless chicken breasts, but be sure to adjust the cooking time as they cook faster than bone-in breasts.
What kind of wine can I use if I don’t have Sauvignon Blanc?
Any dry white wine, such as Chardonnay or Pinot Grigio, will work as a substitute.
Can I make this dish ahead of time?
While it’s best served fresh, you can prep the ingredients and roast everything when you’re ready to eat. The leftovers can be stored in the fridge for up to 2 days.
Can I use frozen asparagus?
Fresh asparagus gives the best flavor and texture, but if you’re using frozen, just make sure to add it toward the end of the cooking process so it doesn’t become mushy.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F. You can also check that the juices run clear when pierced.
How to Store
Store any leftover creamy asparagus chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the oven to avoid drying out the chicken.
How to Freeze
You can freeze the chicken and vegetables separately for up to 3 months. Let it cool completely before transferring to freezer-safe containers. To reheat, thaw in the fridge overnight and warm in the oven.
Ingredients
- 4 bone-in, skin-on chicken-breast halves, patted dry
- Kosher salt and freshly ground pepper, to taste
- 2 tbsps unsalted butter
- 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
- ⅓ cup dry white wine (e.g., Sauvignon Blanc)
- 1 ½ cups low-sodium chicken broth
- 1 pound very small red potatoes (about 1 inch in diameter), halved
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- ¼ cup heavy cream
- Fresh dill sprigs, for serving
How to Make Creamy Chicken Asparagus One-Pan Dinner
- Preheat your oven to 450°F. Season the chicken breasts with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the leeks to the same skillet and cook, stirring frequently, until softened, about 4 minutes. Stir in the white wine and cook for 1 minute, or until almost evaporated.
- Add the chicken broth and potatoes to the skillet, seasoning with salt and pepper. Bring to a boil. Add the chicken back into the pan, skin-side up. Transfer the skillet to the oven.
- Roast in the oven for 15 minutes. Remove the pan from the oven, add the asparagus, and season with salt. Cover and return to the oven to roast until the potatoes are tender and the chicken is cooked through, about 10 minutes more.
- Remove the chicken from the skillet and transfer it to a plate. Stir in the heavy cream into the skillet, mixing well. Return the chicken to the pan and coat with the creamy sauce.
- Serve the chicken with the creamy vegetables and a garnish of fresh dill sprigs.
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