Creamy Garlic Chicken Breast with Asparagus

Cut lemon into wedges.

Remove ends from asparagus.

Peel garlic and smash with the back of your knife.

Peel and thinly slice the onion.

Pat the chicken dry.

Season with garlic powder, salt and pepper.

Heat 1 Tbsp. of olive oil in a pan on medium.

Add the chicken and cook for 4-5 minutes on each side (or until internal temperature of 165°F).

Remove the chicken and add the onions and garlic.

Cook for 5-6 minutes or until tender.

Deglaze the pan with chicken broth.

Bring to a boil then whisk in the cream.

Return the chicken to the pan and cook for another 10 minutes.

Toss asparagus and tomatoes in 1 Tbsp. of olive oil and a pinch of salt and pepper.

Roast for 12 minutes.

Spoon the sauce over the chicken and top with Parmesan cheese.

Serve with the roasted vegetables garnished with lemon wedges.

Equipment Needed

Spice Level: