This creamy chicken thighs and asparagus is a hearty and delicious meal, with mini red potatoes, leeks, asparagus and peas for lots of green goodness, too! A great early Spring dinner!

chicken thighs and asparagus and mini potatoes in pan

This creamy chicken thigh dinner channels my nostalgic love of creamed peas and potatoes, put together with crispy chicken thighs and some more green goodness with the addition of Spring asparagus and leeks. It’s a delicious, all-in-one skillet dinner, sure to satisfy everyone!

Ingredients and substitutions

Chicken Thighs – I started with bone-in/skin-on chicken thighs, but bone-in/skin-on chicken breasts would also work (with a bit longer cooking time). If you want to adapt this recipe with boneless chicken breasts or thighs, simply reduce the cooking time.

Potatoes – mini potatoes are specified, but you could certainly cut up a larger potato.

Asparagus – start with fresh asparagus, trimming off the woody ends.

Leeks – leeks are a nice addition to this dish. Be sure to clean them well! If you don’t have or want to use leeks, simply replace them with a little onion.

Peas – fresh or frozen peas will work here.

White Wine – If you don’t have or want to use wine in this recipe, simply replace it with additional chicken broth.

Recipe tips!

  • Don’t forget to season your sauce at the end of cooking, as needed. The proper amount of seasoning will bring out all the great flavours in this dish!
  • I started out with a stainless steel skillet, but switched to a small roasting pan, to comfortably fit all the ingredients. Unless your skillet is quite large and deep, you may wish to go that route as well. A roasting pan has the added benefit of being able to be used on the stovetop at the end as well, without switching pans again.
Creamy chicken thighs and asparagus in skillet with potatoes and peas.

Making ahead, storing and freezing

This dish is best enjoyed freshly cooked, so I don’t recommend making it ahead. Leftovers will keep in the refrigerator for about 2 days.

Creamy sauces don’t freeze well, as they tend to get grainy from the freeze/thaw process. In a pinch, you could freeze leftovers to avoid wasting, but the sauce may suffer in texture (though it will still taste fine).

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chicken thighs with asparagus and mini potatoes in pan

Get the Recipe: Creamy Chicken Thighs and Asparagus

A hearty and delicious chicken thigh and asparagus dinner, with bone-in chicken thighs, potatoes, asparagus and peas. 
4.89 stars from 9 ratings
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 5 servings

Ingredients

  • 5 bone-in, skin-on chicken thighs
  • Salt and freshly ground pepper
  • 2 Tablespoons butter
  • 1 leek, root end trimmed, thinly sliced white part only, well rinsed
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 lb red potatoes, small, about 1-inch diameter
  • 1 lb asparagus, trimmed and cut in to 2-inch pieces
  • 1/2 cup frozen peas
  • 1/4 cup heavy cream
  • 2 teaspoons cornstarch

Instructions
 

  • Preheat oven to 450F. (regular bake setting/not fan-assisted).Season chicken with salt and pepper. In a large, oven-proof skillet, melt butter over medium-high heat. Add chicken to skillet, skin side down and cook until golden, about 5 minutes. Turn the chicken and cook the other side for about 5 minutes, as well. Transfer chicken to a plate. (If there is a lot of fat in the pan, spoon off most of it and discard.)
  • Reduce heat to medium. Add leeks and cook, stirring, until softened, about 4 minutes. Add the wine and allow to simmer about 1 minutes, or until most has evaporated. Add the chicken broth and potatoes, along with a sprinkling of salt and some freshly ground pepper. Bring to a boil, then return chicken to pan, skin side up. (*Note: If your skillet is small, you may wish to transfer it all to a small roasting pan, for more room).
  • Place in oven and allow to cook in the oven for 15 minutes. Remove from oven, add the asparagus and peas. Cover with a lid or aluminum foil and return to the oven until potatoes are tender and chicken is cooked through, about 10-15 minutes more. Remove from oven. Remove chicken to a plate and place skillet/roasting pan over medium heat on the stove-top. Mix heavy cream with cornstarch. Stir into pan sauce to stir to combine. Simmer briefly to thicken the sauce. Taste, and season with salt and pepper, as necessary. Spoon pan sauce onto a plate with chicken and serve.

Notes

Don’t forget to season your sauce at the end of cooking, as needed. The proper amount of seasoning will bring out all the great flavours in this dish!
I started out with a stainless steel skillet, but switched to a small roasting pan, to comfortably fit all the ingredients. Unless your skillet is quite large and deep, you may wish to go that route as well. A roasting pan has the added benefit of being able to be used on the stovetop at the end as well, without switching pans again.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 525kcal, Carbohydrates: 24g, Protein: 28g, Fat: 33g, Saturated Fat: 12g, Cholesterol: 170mg, Sodium: 438mg, Potassium: 1042mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1525IU, Vitamin C: 25.7mg, Calcium: 71mg, Iron: 4.4mg
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