Heat a large 2 inch deep pan to medium heat. While waiting for the pan to heat up season the chicken with pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncookedâ€¦if not golden, give each side another minuteâ€¦your pan wasnâ€™t hot enough. Turn the heat to low and cover the chicken with a lid. Let it cook for aboutÂ 8Â minutes, then flip and cover again for anotherÂ 8 minutes.
AfterÂ 8Â minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breastâ€¦these times are based onÂ 8Â oz breasts. It is always best to check the internal temperature of chicken before serving. Typically 1 minute per oz per side while covered works to cook perfectly.
Once the chicken is done remove from the pan and wipe the juices from the pan. We are going to use the same pan for the remaining ingredients. The pan doesn't need to be completely clean, just wipe out most of the juice. Set the cooked chicken breast to the side for a few moments while you work on the remaining ingredients.
With the same pan, heat set to medium, add the cream of chicken soup and the water. Stir the water and soup together until well combined. Then add your asparagus to the pan and toss with the cream of chicken soup.
Return the lid to the pan and cook for 3 minutes. After 3 minutes remove the lid and stir to prevent burning. Place the chicken back in the pan on top of the asparagus. Cover with the lid and cook for another 3-4 minutes, until the asparagus is tender. We added the chicken back in just to keep it warm, which is why it is on top and not mixed in.
Once the asparagus is cooked, plate the asparagus topped with the chicken and a sprinkle of diced scallions. Or if you are meal prepping portion out into your microwave safe dishes.
This recipe will knock the socks of guests, family, or impress your co-worker when you bring this in for lunch!
Cream of Chicken and Asparagus
Amount Per Serving
Calories 384Calories from Fat 83
% Daily Value*
Saturated Fat 2.2g14%
Trans Fat 0.2g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 4.4g
Vitamin A 42.7IU1%
Vitamin C 11.7mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.