Garlic Herb Butter Chicken with Prosciutto-Wrapped Asparagus and Herbed Potatoes

This dish is like a blockbuster movie that packs in all the best stars. Is the garlic-herb butter chicken the leading role? Or does the prosciutto-wrapped asparagus steal the show as the best supporting actor? Maybe it’s the herby roasted potatoes that win your heart. With a surprise garlic cameo in the pan sauce, every bite earns critical acclaim. Whichever star you favor, this dinner is sure to be a hit – and the award for best chef goes to you!

Simple, convenient and delicious: that’s what you get with this recipe. High-quality ingredients come together for a meal that feels special but is surprisingly easy to prepare. Perfect for a cozy night in or impressing guests.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dice the potatoes into ½-inch cubes. Trim the woody ends from the asparagus. Mince the garlic cloves.
2. Toss the diced potatoes with 2 tsp basil oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway.
3. While potatoes roast, wrap each asparagus spear with a slice of prosciutto. Set aside.
4. Season chicken cutlets with salt and pepper on both sides. Heat 1 tsp basil oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Remove chicken and set aside.
5. In the same skillet, add remaining 2 tsp basil oil and minced garlic. Cook for 30 seconds until fragrant. Add chicken demi-glace and ¼ cup water, scraping up browned bits. Simmer for 1 minute. Stir in garlic herb butter until melted. Return chicken to skillet, spoon sauce over.
6. Place the prosciutto-wrapped asparagus on a separate baking sheet. Roast alongside potatoes for 10-12 minutes until asparagus is tender and prosciutto is crisp.
7. Serve chicken with pan sauce, roasted potatoes and prosciutto-wrapped asparagus. Dollop crème fraîche on the side or over the chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally to create thinner cutlets or pound them to even thickness for quicker cooking.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt work well, though the flavor will be slightly tangier.

Can I prepare this dish ahead of time?

You can roast the potatoes and wrap the asparagus ahead. Cook the chicken and assemble just before serving for best results.