Description
This Skillet Garlic Parmesan Chicken & Asparagus recipe is a quick and flavorful meal combining tender chicken breasts coated in a seasoned flour mixture, sautéed alongside fresh asparagus, and topped with melted Parmesan cheese. Perfect for a wholesome weeknight dinner ready in just 30 minutes.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts (cut in half lengthwise)
- ¼ cup flour
- 2 teaspoons garlic powder (divided)
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Vegetables
- 1 pound asparagus
Other
- 2 tablespoons butter
- ½ cup shredded parmesan cheese
Instructions
- Prepare the butter: Melt butter in a large nonstick skillet over medium heat, allowing it to become fully liquid and start to bubble slightly.
- Coat the chicken: In a bowl, whisk together flour, 1 1/2 teaspoons garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the halved chicken breasts thoroughly in the flour mixture to coat all sides evenly.
- Brown the chicken: Once the butter is melted, add the coated chicken breasts to the skillet in a single layer. It’s okay if they are touching or squished together. Cook for 2-3 minutes until the outside is nicely browned, then flip each piece and push all chicken breasts to one side of the skillet.
- Add and cook asparagus: Place the asparagus on the bare side of the skillet. Sprinkle the asparagus with the remaining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Continue cooking until the chicken is cooked through (white in the center) and the asparagus is tender, about 5-7 minutes.
- Add parmesan and melt: Sprinkle the shredded Parmesan cheese evenly over the chicken and asparagus. Cover the skillet loosely with a lid or aluminum foil to help the cheese melt thoroughly, cooking for an additional 2-3 minutes. Garnish with chopped parsley if desired and serve warm.
Notes
- You can use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Trim woody ends off the asparagus for better texture.
- For a dairy-free version, omit butter and parmesan or substitute with dairy-free alternatives.
- This recipe can be doubled easily for larger groups.
- Leftovers keep well refrigerated for up to 2 days and reheat in a skillet or microwave.
