Creamy Dill Chicken and Asparagus

This is a spring and summer crowd pleaser! Don’t skip an opportunity to make this.

Watch me make it here!

Print Recipe

Creamy Dill Chicken and Asparagus

Servings: 4 people

Ingredients

• 8-10 stalks asparagus chopped into bite sized pieces
• 2 chicken breasts sliced into strips
• 3 tsp fresh dill chopped
• 1 tbsp oil
• 1 cup bone broth or chicken broth
• 2 tbsp heavy cream
• 1 tbsp butter
• 1 tsp salt
• ½ tsp pepper
• ¾ cup plain greek yogurt

Instructions

• Season chicken strips with salt and pepper.
• Heat a pan over medium heat. Add the oil and then the chicken. Cook for 2-3 minutes per side or until almost cooked through.
• Remove the chicken from the pan and set to the side. Add in the asparagus to that pan (If you need more oil, add another tsp).
• Add the chicken broth and sautee the asparagus, cooking the broth until it reduces down by about half, about 10 minutes.
• Add in the cream and the butter and stir together. Top with the dill and stir in the greek yogurt.
• Add back in the chicken, stir everything together and bring the chicken back up to temperature.
• Taste to see if salt is needed
• Serve over rice, pasta, mashed or roasted potatoes!