Creamy Chicken And Asparagus Bake

Preheat the oven to 425 degrees F (220 degrees C). Gather all ingredients for a seamless cooking experience. (5 minutes)

In a shallow bowl, whisk together flour and granulated garlic. Season chicken breasts generously on both sides with salt and pepper. Dredge each chicken breast in the flour mixture, ensuring even coating. Shake off any excess flour and set aside on a plate. (10 minutes)

In a large, oven-safe skillet, heat olive oil and butter over medium-high heat. Once the butter is melted and shimmering, carefully place the chicken breasts in the skillet. Cook until golden brown on both sides, achieving a beautiful sear (about 8 minutes total). Transfer the chicken to a clean plate, reserving the flavorful drippings in the skillet. (8 minutes)

In a small bowl, combine the remaining flour mixture with 3 tablespoons of chicken broth, whisking until smooth to create a slurry. Set aside. (3 minutes)

Reduce the heat under the skillet to medium. Add chopped shallot and cook, stirring constantly, until softened and fragrant (about 30 seconds). Pour in the white wine, scraping up any browned bits from the bottom of the skillet to deglaze, releasing maximum flavor (about 1 minute). Stir in thyme sprigs and 1 cup of chicken broth. Gradually whisk in the flour slurry until fully combined, bringing the mixture to a gentle simmer around the edges of the skillet over medium-high heat. (5 minutes)

Nestle the browned chicken back into the skillet, arranging the trimmed asparagus around the chicken breasts. Immediately transfer the skillet to the preheated oven. (2 minutes)

Bake in the preheated oven until the asparagus is tender-crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F (73 degrees C), approximately 10-15 minutes. Remove from the oven. (10-15 minutes)

Carefully transfer the chicken to individual plates. Stir crème fraîche and Parmesan cheese into the asparagus and broth mixture in the skillet until fully combined, creating a rich and creamy sauce. Spoon the asparagus and cream sauce generously over the chicken. Garnish with fresh thyme leaves for an aromatic and visually appealing finishing touch. Serve immediately. (5 minutes)