Julia's Simply Southern: Pan Roasted Chicken with Asparagus and Red Pepper-Asparagus Gravy >

Saturday, January 24, 2015

Pan Roasted Chicken with Asparagus and Red Pepper-Asparagus Gravy

Photo: Biltmore Estate

Recipe from Biltmore Estate

A comforting meal the whole family will love. Tender chicken with crispy skin paired with pan roasted baby asparagus, then topped with creamy gravy made with bold herbaceous Biltmore Roasted Red Pepper Asparagus Soup Mix.
Serves 2 - 4
Preparation Time: 5 minutes, Cook Time: 55 minutes


  • 2 large bone-in split chicken breasts
  • 2 tablespoons olive oil
  • 1 pound baby asparagus - ends trimmed
  • 1/2 lemon - juiced
  • 1 tablespoon bacon grease
  • 2 shallots - peeled and sliced
  • 1 cup Biltmore Roasted Red Pepper Asparagus Soup Mix
  • 2 cups chicken stock
  • Salt and pepper
  • Fresh thyme for garnish

Preparation Instructions

Preheat the oven to 375°F. Place a large deep oven-safe skillet over medium heat. Add the olive oil to the skillet and salt and pepper the chicken breasts liberally.
Once the oil is hot, place the chicken in the skillet skin-side-down and sear the skin for 3-5 minutes, until it’s lightly golden. Then flip the chicken oven and place the skillet in the oven for 35-40 minutes.
Trim the asparagus and set aside. After the chicken has roasted at least 35 minutes, add the asparagus to the skillet and toss with the chicken juices. Drizzle lemon juice over the asparagus and place back in the oven for 10 minutes.
Meanwhile, place the bacon grease in a small saucepan and set over medium heat. Add the shallots and sauté for 2-3 minutes until the shallots are soft. Pour the soup mix and chicken stock into the saucepan and whisk to combine. Bring the gravy to a simmer, then reduce the heat and simmer another 3-5 minutes to thicken.
To Serve: Plate the chicken and asparagus then top with warm gravy. Garnish with fresh thyme leaves.

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