Chicken and Asparagus

Chicken and asparagus is big flavor. Minimal fuss. And that sauce? You'll want to drink it.

You don’t have to be in Provence to enjoy rustic French flavours. You don’t need white tablecloths or fancy plating either. This French Chicken and Asparagus is all about good ingredients, cooked simply, and made to taste amazing.

Chicken and asparagus in the pot it was cooked in.

About this chicken and asparagus recipe.

I love recipes like this—classic combos, no fluff, just solid technique and loads of flavor. It’s got juicy, golden chicken, crisp-tender asparagus, and a creamy, mustardy white wine sauce that’s pure comfort. Cook it all in one pan, and you’ve got a proper meal with restaurant-level results in under an hour.

This dish is perfect for spring and summer when asparagus is fresh and sweet—but let’s be honest, it’s good any time of year.

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About this chicken and asparagus recipe.
Why This Recipe Works
Ingredients
Step by step photos
Variations
Equipment
Storage
Top Tip
FAQ
Related
Recipe

Why This Recipe Works

French cooking often gets a reputation for being complicated, but this one’s the opposite. It’s simple, honest food—nothing more than chicken, asparagus, shallots, garlic, olives, tomatoes, mustard, wine and herbs coming together to make something that tastes like a lot more work than it actually is.

It’s also versatile. Serve it with crusty bread, mashed potatoes, rice, or even over pasta. That sauce? It goes with everything.

Ingredients

There aren't a lot of ingredients for this chicken and asparagus recipe. Get them all prepared and ready before you start cooking.

chicken thighs on the bone
salt
cracked black pepper
olive oil
shallots
garlic
thyme sprigs
dry white wine
Dijon mustard
cherry tomatoes
green olives, pitted
asparagus

See recipe card for quantities.

Step by step photos

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Seasoning the chicken with salt and pepper.

Step 1: Season the chicken with the salt and pepper.

Step 2: Heat the olive oil in a pan over a medium-high heat. When it begins to shimmer but is not yet smoking, add the chicken skin side down. Brown on both sides for a few minutes and then transfer to a plate and set aside.

Step 3: In the same oil, fry the shallots for about 3 minutes to soften.

Adding garlic and herbs to the shallots in the pan.

Step 4: Then add the garlic and fry for another few minutes, stirring regularly. Be careful not to burn the garlic.

Adding the wine and stock to the frying vegetables and herbs.

Step 5: Add the herbs, wine and mustard and bring to a simmer.

Returning the chicken and adding the asparagus and tomatoes to the pan.

Step 6: Return the chicken to the pan and top with the asparagus.

The roasted chicken and asparagus ready to serve.

Step 7: Place in an oven preheated to 375°F/190°C and roast for about 10 to 15 minutes or until the chicken has cooked through. Be very careful not to overcook the asparagus. If it is ready before the chicken, take it out and then add again just before serving.

Spooning the chicken and asparagus onto a plate.

Step 8: Give it all a nice stir and check for seasoning, adding more salt and pepper as needed. Enjoy.

Variations

Over the years, I have tried a few variations of this dish. All are very good and worth a try.

Use other birds - You might like to try this with poussin, pheasant or another game bird you like.
Deluxe - Many people add cream to the sauce. Personally I don't think it needs it because the sauce is deliciously rich already. Still, you might want to add some.
White asparagus - Chicken and asparagus is often made with white asparagus when in season in Europe. If you can get it, it's definitely worth a try.
Cover the pan - You could cover the pan during the last 5 minutes or so of cooking and add the asparagus at that time to steam. I prefer to leave the lid off which give the chicken and asparagus a crispier exterior.

Equipment

Chicken and asparagus is the ultimate one pot dish. All you need is a good, heavy based pot and a spatula and your good to go.

Storage

You can store any leftovers, covered in the fridge for 3 to 4 days. As there is no cream in this version of the recipe, it also freezes very well. You can freeze it up to 6 months in an airtight container.

I recommend labelling and dating the container before freezing.

Top Tip

I recommend using thick asparagus when in season. It cooks slower and you don't need to watch it as closely.

FAQ

When should you add the asparagus so it doesn't overcook?

In this method, you add it when you place the dish in the oven to roast for 10 to 15 minutes. You can also add it about 5 minutes before serving. During the last 5 minutes of cooking, add the asparagus and cover the pan to steam it until cooked.

How do you know if the chicken is cooked?

Cut into the thickest part of a piece of chicken. The juices should run clear and it should be white and not at all translucent. If in doubt, use a meat thermometer. The chicken is cooked when it reaches an internal temperature of 165°F/75°C.

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