Description
This creamy black pepper chicken with asparagus is a delicious and comforting dish featuring tender chicken fillets cooked in a rich black peppercorn cream cheese sauce, complemented by tender asparagus. It’s served with pasta or bread, making it a perfect easy weeknight meal that’s full of flavor and creamy goodness.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 chicken fillets
- 7 oz white asparagus
- 2 garlic cloves, minced
Sauce
- 1 package (150 g / 5.5 oz) black peppercorn cream cheese (such as Boursin)
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/4 cup whole milk
- 1 tsp lemon juice
- 1 tsp chopped sage leaves (optional)
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Freshly ground black pepper, more for serving
Serving
- 9 oz short cut pasta or bread for serving
- Chopped chives for serving
Instructions
- Cook the pasta. If serving with pasta, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Season and cook the chicken. Pat the chicken fillets dry and season both sides with salt, freshly ground black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 8 minutes on one side until lightly browned, then flip and cook for an additional 5 minutes until both sides are golden and the chicken is cooked through.
- Prepare the asparagus. Meanwhile, peel the white asparagus and cut into 4 cm (1.5 inch) pieces.
- Cook asparagus with chicken. Add the prepared asparagus and minced garlic to the skillet with the chicken. Cook together for 5 minutes, stirring occasionally.
- Add broth and simmer. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes to let the flavors meld and asparagus become tender. Remove the chicken fillets from the skillet and set aside temporarily.
- Create the creamy sauce. Stir in the whole milk, black peppercorn cream cheese, lemon juice, and chopped sage leaves into the skillet. Stir continuously and bring to a gentle simmer, allowing the sauce to thicken and become creamy over about 5 minutes. Taste and adjust seasoning with salt as needed.
- Slice chicken and combine. Slice the cooked chicken fillets into strips and return them to the skillet, tossing gently to coat them evenly with the creamy sauce.
- Serve. Toss the sauce and chicken with the cooked pasta or serve alongside bread. Garnish with extra freshly ground black pepper and chopped chives for a fresh finish. Enjoy your meal!
Notes
- White asparagus can be substituted with green asparagus if preferred.
- Black peppercorn cream cheese adds a rich and tangy flavor; if unavailable, a soft herb cheese with crushed black peppercorns can be used.
- Adjust the amount of lemon juice to taste for balanced acidity in the sauce.
- For a dairy-free version, substitute milk and cream cheese with suitable plant-based alternatives, though texture and flavor may vary.
- Ensure chicken is cooked through by checking internal temperature reaches 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
