One Pan Chicken with Asparagus and Edamame
Bright green spring vegetables and fresh herbs are the perfect way to liven up basic chicken breasts for spring.
- 3 tbsp. all-purpose flour
- kosher salt
- 4 boneless, skinless chicken breasts
- 2 tbsp. olive oil
- 1 small red onion
- 2 tsp. minced garlic
- 1/2 c. dry white wine
- 1 c. low-sodium chicken broth
- 1 lb. asparagus
- 1 c. frozen edamame
- 2 tbsp. Chopped dill
- 1 tbsp. plain Greek Yogurt
- 1 tbsp. fresh lemon juice
- In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
- Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, 4 to 6 minutes. Turn the chicken, add the onion and garlic and cook, stirring the onion and garlic occasionally, for 3 minutes.
- Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, 1 to 2 minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, 5 to 6 minutes more.
- Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
- Remove from heat and stir in the dill, Greek Yogurt, and lemon juice. Serve with potatoes or crusty bread, if desired.