Spring Chicken and Asparagus Recipe

Name: Spring Chicken and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 20 asparagus spears, fresh (about 1 lb.); 4 ½ teaspoons olive oil or 4 ½ teaspoons canola oil; 2 teaspoons lemon juice; ½ teaspoon dried basil; ¼ teaspoon dried thyme; ¼ teaspoon black pepper, freshly ground; ⅛ teaspoon salt; ¼ cup green onion, chopped; 2 teaspoons cornstarch; 1 cup chicken broth

Servings: persons

4 boneless skinless chicken breasts
20 asparagus spears, fresh (about 1 lb.)
4 ½ teaspoons olive oil or 4 ½ teaspoons canola oil
2 teaspoons lemon juice
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon black pepper, freshly ground
⅛ teaspoon salt
¼ cup green onion, chopped
2 teaspoons cornstarch
1 cup chicken broth

1
Soak 5-10 toothpicks in water to cover.
2
Flatten chicken breasts slightly - to about 1/4 inch thickness.
3
Wrap each breast around 5 asparagus spears; secure with toothpicks.
4
Place in a lightly greased 9x13x2 inch baking dish.
5
In a small bowl whisk together the oil, lemon juice, basil, thyme, pepper and salt; pour over chicken/asparagus bundles.
6
Cover asparagus tips with aluminum foil.
7
Cover entire pan with aluminum foil and bake at 350F for 15 minutes.
8
Remove top aluminum foil covering (leave the covers on the asparagus tips).
9
Sprinkle with green onions.
10
Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.
11
Remove bundles to a serving platter and keep warm.
12
In a saucepan, combine chicken broth and cornstarch until smooth; stir in pan juices.
13
Bring to a boil; cook and stir for 2 minutes until thickened, stirring constantly.
14
Remove toothpicks from bundles.
15
Serve one bundle per plate topped with sauce.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 20 asparagus spears, fresh (about 1 lb.), 4 ½ teaspoons olive oil or 4 ½ teaspoons canola oil, 2 teaspoons lemon juice, and more.

Yes, Spring Chicken and Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Chicken and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions