Creamy Asparagus and Potato Chicken

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
A hearty and delicious all-in-one-skillet dinner, with chicken, potatoes, asparagus and peas. 
Add to Collection


  • 5 bone-in, skin-on chicken thighs
  • Salt and freshly ground pepper
  • 2 Tbsp 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 tsp cornstarch


  • Preheat oven to 450F. 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 chicken and cook the other side 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 mores. 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 in to pan sauce to stir to combine. Simmer briefly to thicken sauce. Taste, and season with salt and pepper, as necessary. Spoon pan sauce on to plate with chicken and serve.

Nutrition Information:

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