Creamy Garlic Chicken Stir-Fry with Asparagus

Springtime Inspiration

Spring is always a time that brings fresh inspiration to the kitchen. It’s the season when a variety of delicious vegetables make their return, particularly asparagus, which is one of the most obvious signs of spring. When asparagus is in season, you can enjoy its rich flavor, wonderful texture, and affordable price, making it a great choice for those looking to save while cooking.

Chicken Stir-Fry with Asparagus

This chicken stir-fry with asparagus is a one-pan meal that transforms two chicken breasts into four hearty servings, all enveloped in a smooth sauce of garlic, lemon, and tender asparagus, far exceeding its cost! This dish is inspired by a beloved garlic chicken stir-fry recipe that many readers adore. I’ve simply reduced the amount of garlic a bit (though still quite a lot, because I absolutely love a garlic-rich sauce) and added asparagus to create a fresh spring twist.

The chicken is lightly coated in flour and quickly stir-fried to enhance its flavor. Then, I add broth, cream, butter, and a blend of dry spices and lemon to create a rich sauce. I like to let the sauce reduce a little until it becomes smooth before adding the chicken back to the pan, and then I cook the asparagus just until it turns bright green and tender-crisp.

A Quick and Delicious Dish

This chicken stir-fry with asparagus is bursting with flavor from the lemon and rosemary. But most importantly, it disappears quickly! My husband and daughter polished off every last bite and even licked their plates, which is always the highest compliment in our house!

Tips for Success

Prep before you start cooking. This chicken stir-fry recipe moves quickly, so I usually prepare all the ingredients, such as cutting the asparagus, crushing the garlic, prepping the lemon, and measuring the sauce ingredients before I begin. This makes the cooking process much smoother!

Don't skip the flour. A light coating will help the chicken achieve a more appealing golden color when stir-frying, and a bit of leftover flour will help thicken the sauce later.

How to Make This Delicious Dish

Use heavy cream for the smoothest sauce. Heavy cream has a higher fat content than milk, so it’s less likely to separate when cooked in a hot pan. You can also use half-and-half, but the sauce will be slightly thinner.

Bring the cream to room temperature before using. If you add cold cream to a hot pan, it’s more likely to separate. I recommend letting the cream warm up a bit to room temperature before using it to keep the sauce silky smooth.

Ingredients

We need the following ingredients: 2 chicken breasts cut in half (about 600 grams), 1 teaspoon salt, 1 teaspoon black pepper, ¼ cup flour, 2 tablespoons vegetable oil, and 2 tablespoons salted butter. For the asparagus sauce, you will need 2 tablespoons salted butter, 4 crushed garlic cloves, ¼ cup heavy cream, 1 cup chicken broth, ¼ teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried basil, and 1 bunch of asparagus cut into 1-2 inch pieces.

Cooking Steps

First, prepare the fresh ingredients: crush the garlic, cut the lemon, and chop the asparagus. I usually cut the asparagus into 1-2 inch pieces to maintain their crunch and prevent them from getting mushy too quickly. Cut the chicken breasts in half to get 4 pieces. Sprinkle salt and pepper over the chicken, then dip each piece in flour until fully coated.

Heat a large skillet over medium-high heat. Add 2 tablespoons of vegetable oil and 2 tablespoons of butter to the pan. Once the butter melts and the pan is hot, add the chicken and stir-fry for about 4 minutes on each side until golden brown. When the chicken reaches an internal temperature of 165°F, remove it from the pan and set it aside.

Add 2 tablespoons of butter and the crushed garlic to the pan. Cook until the garlic is golden and fragrant, about 2-3 minutes. Reduce the heat to medium-low and mix the cream with the chicken broth, then pour it into the pan, stirring to scrape up any bits of chicken and garlic stuck to the bottom. Bring the sauce to a gentle simmer and add the dried dill, garlic powder, onion powder, and dried basil.

Stir again and let the sauce reduce by ¼, stirring every few minutes. I let the sauce simmer for about 8 minutes. Then, return the chicken to the pan along with the chopped asparagus. Cover and simmer for 8 minutes. This will steam the asparagus and heat the chicken through. Drizzle the sauce over the chicken and vegetables, and finally, squeeze a bit of fresh lemon juice on top.

Season with salt and sweetness to taste. This dish is truly easy to make and is a fantastic option for dinner!