Browned Butter Baked Asparagus and Chicken
"I think we all could use an easy fancy looking spring dish. We only have a few weeks of asparagus season, so we need to spend it wisely! That is why this one-skillet chicken with asparagus in a garlic herbed butter sauce looks to me like a perfect pairing. The rich nutty brown butter sauce together with green asparagus, peas and a splash of white wine makes this easy chicken meal super tasty. I simmered the asparagus for a few minutes in butter until tender but still a bit firm to the bite. Then spooned them over the pan-seared chicken, uncomplicated and simple. Really, really tasty."
-- @anna_s_table
A Note from Feedfeed

Forget dry chicken breast-this juicy baked chicken breast is cooked in a delicious brown butter sauce. Served with peas, and asparagus the flavors of garlic and sage will be shining through.



Prep time 25mins
Cook time 20mins
Serves or Makes: 2


  • 2 fillets chicken breast
  • 5 ounces baby asparagus
  • 1/ 2 cup green peas
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1 clove garlic, thinly sliced
  • 6 sage leaves
  • 2 tablespoons white wine
  • Salt and pepper to taste


  • Step 1

    Season the chicken fillets with salt and pepper on both sides. In a large skillet over medium-high heat, melt 2 tablespoons butter and the oil. When the foam begins to subside, add the fillets and cook the chicken for 8-10 minutes, then flip and cook another 8-10 minutes or until both sides are lightly browned, the chicken is tender and completely cooked through.

  • Step 2

    Transfer to a plate, cover tightly with aluminum foil, and set aside in a warm place while you make the sauce.

  • Step 3

    Using the same skillet over medium-high heat, add the remaining 2 tablespoons butter, and swirl to melt. Cook for 2-3 minutes until the foam completely subsides and the butter takes on a toasted fragrance. Add the asparagus and simmer, stirring continuously, until they just begin to soften, about 3 minutes.

  • Step 4

    Add the garlic and cook until fragrant, 30 seconds. Add the peas and cook, stirring until they are heated through and beginning to soften, about 4–5 minutes. Add the white wine and sage leaves, continue cooking until the alcohol evaporates, about 15–30 seconds. Season with salt and pepper.

  • Step 5

    Uncover the chicken, serve immediately with brown butter baked asparagus. Enjoy!