One-Pan Spring Chicken with Asparagus, Tahini, And Edamame

Bright green spring vegetables and fresh herbs of this one-pan spring chicken with asparagus, tahini, and edamame recipe are the perfect way to liven up basic chicken breasts for spring.

Have This!

• 3 tbsp. all-purpose flour
• Kosher salt
• 4 boneless, skinless chicken breasts
• 2 tbsp. olive oil
• 1 small red onion
• 1 clove garlic
• 1/2 c. dry white wine
• 1 c. the low-sodium chicken broth
• 1 lb. asparagus
• 3 tsp. tahini
• 1 c. frozen edamame
• 2 tbsp. chopped fresh dill
• 1 tbsp. sour cream
• 1 tbsp. fresh lemon juice
• Steamed new potatoes or crusty bread

Do This!

• In a shallow bowl or pie dish, whisk together the flour and 1/2 teaspoon each salt and pepper. Coat the chicken breasts in the flour mixture.
• Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side, four minutes.
• Turn the chicken, add the onion, tahini, and garlic and cook, stirring the onion and garlic occasionally, for three minutes.
• Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half, two minutes. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, six minutes more.
• Two minutes before the chicken is done, add the asparagus and edamame to the skillet and cook, stirring occasionally, until just tender.
• Remove from heat and stir in the dill, sour cream, and lemon juice. Serve with potatoes or crusty bread, if desired.