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Chicken and Asparagus in a white wine sauce is a quick & easy low carb, 30 minute meal that looks (& tastes!) fancy.

chicken and asparagus sliced on white plate

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Serve this Chicken and Asparagus recipe as an easy, low carb dinner then follow it with lemonade ice cream pie or strawberry shortcake cake

I’m always trying to think of new ways to cook easy chicken dinners with new flavors. This one pan meal is quick, full of flavor, and really easy. 

overhead shot of sliced chicken breast with asparagus and rice


  • Chicken – Obviously. Boneless, skinless chicken breasts. Thin sliced.
  • Salt & Pepper – the staples.
  • Olive Oil – Pick a high quality olive oil that is light in flavor.
  • Flour – To dredge the chicken.
  • White Wine – A dry white wine, doesn’t have to be fancy.
  • Chicken Stock – You can use low sodium, if that’s what you prefer.
  • Garlic – Either two cloves of fresh garlic or (if you’re like me) about a teaspoon of minced garlic that you buy packed in oil. It’s a time saver.
  • Asparagus – One pound of fresh asparagus with the ends trimmed.
  • Parsley – Fresh parsley, chopped.
  • Lemon Juice – Fresh lemon juice.
  • Rice or Quinoa – Optional, but it’s nice to serve the chicken and sauce over something. Cauliflower rice would work, too.

olive oil pouring into a skillet on stove


  • Nonstick Skillet – I received the new Rachael Ray Create Delicious cookware set and it’s a dream to work with. I used the 10.25 deep skillet for this chicken asparagus recipe and besides being beautiful (it’s sparkly blue!), it cleaned up so easily. You’ll also need a skillet with a lid to steam the asparagus.
  • EVOO Bottle – It’s really nice to have an olive oil bottle on the counter ready to go when you need it.
  • Lazy Tools – If you’re been reading for a while, you’ve seen me recommend these tools for years. They’re heat safe with silicone handles and they have little notches to rest on the side of your pans.
  • Garbage Bowl – I’ve had an orange Rachael Ray garbage bowl for years but this blue one is so much prettier! Perfect for stashing your scraps & garbage until you’re ready to move them to the trash.

skillet with chicken breasts on stove with spatula


If you’re like me and trying to switch up what you pair with chicken breasts, this asparagus is the perfect combo. Roasted zucchini or crash hot potatoes would also make great choices.


Lemon and garlic, that we use in this recipe, pair perfectly with asparagus.

overhead shot of pan of asparagus and pot of rice with spatula


I served my chicken and asparagus over rice but you could also use quinoa or cauliflower rice to keep it low carb. Or, the white wine sauce would also be delicious over mashed potatoes. 

stack of rachael ray create delicious cookware

Not only are these shimmery blue pots beautiful, they’re also oven safe up to 400 degrees, have silicone handles, are harder than stainless steel, and are dishwasher safe! 

white plate of sliced chicken breast asparagus and rice



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chicken and asparagus sliced on white plate
4.67 from 3 votes

Chicken and Asparagus

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Chicken and Asparagus in a white wine sauce is a quick & easy 30 minute meal that looks (& tastes!) fancy. 


  • 1 lb chicken breasts boneless skinless, sliced thin into 4 pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 Tablespoons olive oil extra virgin
  • 3 Tablespoons flour
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 teaspoon minced garlic or 2 cloves
  • 1 lb asparagus spears trimmed
  • 2 Tablespoons parsley chopped
  • 1 Tablespoon lemon juice


  • If your boneless skinless chicken breasts aren't thin sliced, butterfly them so you have 4 thin pieces.
  • Sprinkle each piece with salt & pepper.
  • Add the flour to a shallow dish and coat each piece.
  • Heat a nonstick skillet over medium high heat and coat with olive oil.
  • Add chicken to pan and cook each side for approximately 3 minutes or until done. Remove the chicken from the pan and tent it with foil to keep it warm.
  • To the same skillet, add the wine, chicken stock, and garlic, scrapping the pan to remove any browned bits. Cook for 2 minutes.
  • Add the asparagus to the pan and cover. Cook for 3 minutes or until desired tenderness.
  • Remove the pan from the heat and stir in the lemon juice and chopped parsley.
  • Serve over rice (or quinoa) and drizzle sauce over top.


Serving: 1g | Calories: 264kcal | Carbohydrates: 10g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 535mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 14.1mg | Calcium: 38mg | Iron: 3.4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. 5 stars
    This recipe turned out amazing! It was easy to make, and both my husband and I just loved it. So quintessentially gourmet, yet so easy! The asparagus, chicken and sauce come together quite well. I plated it with a spinach salad dressed with parmesan, dried cranberries, peptides, oil and vinegar in leu of rice, just because it is a hot summer day. My guess is the rice will soak up all those sumptuous flavors. Definitely a keeper recipe!