One-Pan Chicken With Asparagus, Tomatoes and Pepperettes

A celebration of asparagus season with a silky sauce and minimal cleanup.

One-Pan Chicken With Asparagus, Tomatoes and Pepperettes
Asparagus season is far too short, and before it slips away for another year, we’re squeezing it into dinner one more time. Here, asparagus shares the pan with golden chicken, juicy tomatoes and smoky pepperettes, all brought together by a white wine butter sauce that is as effortless as it is rewarding, clinging lightly to everything it touches. Lightly flouring the chicken creates plenty of flavourful bits in the pan and gives the butter and wine something to cling to, creating a silky sauce with very little effort.
The combination of asparagus, tomatoes and pepperettes brings brightness, richness and a touch of smokiness, but this recipe happily welcomes substitutions. Let the farmers’ market guide you: sweet corn, zucchini, peas or tender greens would all work beautifully here. Whatever combination you choose, cook the vegetables just enough to soften their raw edge while preserving their texture, colour and freshness.

Yield: 2 servings
Time: 30 minutes

Ingredients

• 2 boneless, skinless chicken breasts, butterflied
• Kosher salt and black pepper
• 1 tablespoon The Spice Drawer’s Italian Salad Dressing Seasoning Blend
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 pepperettes (about 125 grams total), sliced into ½ inch rounds
• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped (about ¾ cup)
• ½ pound asparagus, woody ends trimmed and cut into 1-inch pieces
• 2 cups cherry or cocktail tomatoes
• ¼ cup dry white wine
• Tender dill, parsley or chives, for serving
  

Preparation

Step 1: Prep the Chicken

Pat the chicken dry. Working with one breast at a time, place between two sheets of parchment paper and pound the thicker portions until the chicken is an even ¼-inch thickness. Cut into large two-bite pieces if desired.

Season the chicken generously on both sides with salt and pepper. In a small bowl, combine the Italian Salad Dressing Seasoning and flour. Sprinkle the mixture evenly over both sides of the chicken, gently pressing to help it adhere.

Step 2: Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken in a single layer and cook, undisturbed, until golden brown on the bottom and easily released from the pan, about 3 minutes. Flip and cook until cooked through, 1 to 2 minutes more.

Transfer to a serving platter and tent loosely with foil to keep warm.

Step 3: Incorporate the Vegetables

Add the pepperettes to the skillet and cook, stirring occasionally, until lightly browned and beginning to render their fat, about 2 minutes. Transfer to a small bowl.
Reduce the heat to medium and add the butter. When melted, add the shallots and cook, stirring frequently, until softened, about 2 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pan.

Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Reduce the heat to low, then stir in the tomatoes and reserved pepperettes. Cook just until the tomatoes are warmed through, about 1 minute. 

Season to taste with salt and pepper.

Step 4: Serve

Return the chicken and any accumulated juices to the skillet, nestling it among the vegetables. Garnish with the herb of your choice and serve immediately.