One Pan Spring Chicken with Asparagus and Edamame
- Main Ingredient: Chicken
- Cook Time: 30 mins
- Serves: 4
- Ingredients
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- 3 tbsp. all-purpose flour
- Kosher salt
- 4 boneless, skinless chicken breasts
- 2 tbsp. olive oil
- 1 small red onion
- 1 clove garlic
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 lb. asparagus
- 1 cup frozen edamame
- 2 tbsp. chopped fresh dill
- 1 tbsp. sour cream
- 1 tbsp. fresh lemon juice
- Steamed new potatoes or crusty bread
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This delicious spring meal can be made entirely in one pan! Tender asparagus and a handful of edamame are the perfect way to liven up basic chicken breast meals.
- In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
- Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, 4 to 6 minutes. Turn the chicken, add the onion and garlic and cook, stirring the onion and garlic occasionally, for 3 minutes.
- Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, 1 to 2 minutes. Add the broth, return to a boil, then reduce the heat
and simmer until the chicken is cooked through, 5 to 6 minutes more. - Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
- Remove from heat and stir in the dill, sour cream, and lemon juice.
Serve with potatoes or crusty bread, if desired.