One Skillet Asparagus Provolone Chicken
Crisp-tender asparagus smothered in smoky provolone cheese atop a tender, breaded chicken breast. This quick, easy dish is ready to eat in 30 minutes, with only 15 minutes of hands-on prep time. If you’re looking for something that has an elegant, gourmet type of taste…you’ll want to try this! It ‘s a favorite in our house.
I like to serve the chicken on a bed of rice with the pan browned sauce spooned on top, but it’s also good with pasta.
Asparagus Tips
Thicker asparagus are best for this recipe; I find that they stay in place better when I put them on top of the chicken breasts. But, that depends on what’s available, if you do have a choice though, go with the thicker ones.
Gluten Free
Are you or someone you love gluten free? This is a recipe that’s easy to make gluten free; and it’s just as good. Just swap the breadcrumbs with gluten free…I like these.
Easy Way to Slice Chicken Breasts in Half
If your chicken breasts are really thick you may want to slice them in half to make them about a half inch thick. This will ensure that they all cook evenly and quickly.
Having a sharp knife makes this so much easier! Years ago my father-in-law told me that any knife is fine as long as you can sharpen it. So, my experience has been that a good knife sharpener ( I use this one) is more important than buying expensive knives. It’s a good investment; and if you’re lucky you might be able to score one at a yard sale or thrift store.
One Skillet Asparagus Provolone Chicken
Ingredients
- 4 Chicken Breasts boneless, skinless, about ½ inch thick
- 1 cup Progresso Italian Breadcrumbs or GF
- 1- pound Asparagus rinsed with tough ends broken off
- 4 slices Provolone Cheese smoked is best
- 2 cups Chicken Broth
- 2 eggs
- 3-5 tbsp. Olive Oil
Instructions
- Heat oil in a large skillet on medium heat. Use enough to coat the bottom of the pan.
- Beat eggs in shallow dish. Place breadcrumbs in another shallow dish.
- Dip the chicken in the eggs and then breadcrumbs.
- Brown the chicken on both sides. Add broth, cover and cook for 15 minutes. I cut into the chicken at this point to make sure it’s no longer pink inside.
- Uncover chicken, lay whole asparagus on top of chicken (about 5 or so per breast).
- Cover each breast with a slice of Provolone. Return lid to steam asparagus and melt cheese.
- Serve over rice with sauce spooned on top.
Enjoy! I hope you love this recipe as much as my family does! Please feel free to leave any questions or comments below.