A simple, one-pan chicken dish featuring tender chicken with a nutty cashew crunch, a sweet honey pepper sauce, and the rich flavors of turmeric and asparagus. Perfect for easy weeknight dinners.
Quick & Flavorful Chicken Dinners
A simple, one-pan chicken dish featuring tender chicken with a nutty cashew crunch, a sweet honey pepper sauce, and the rich flavors of turmeric and asparagus. Perfect for easy weeknight dinners.
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cloves garlic minced
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 0.5 teaspoon red pepper flakes optional
- 0.5 cup chicken broth or heavy cream
- 1 cup asparagus trimmed and cut into 1-inch pieces
- 0.25 cup cashews roughly chopped
Instructions
- Pat chicken breasts dry and season with half of the salt, pepper, and turmeric.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Stir in both mustards, honey, red pepper flakes (if using), remaining turmeric, salt, and pepper. Whisk in chicken broth (or cream) and bring to a gentle simmer.
- Return chicken to the skillet. Add asparagus pieces and chopped cashews around the chicken.
- Cover the skillet (if oven-safe, or transfer to a baking dish) and simmer for 10-12 minutes, or bake at 375°F (190°C) for 15-20 minutes, or until chicken is cooked through and asparagus is tender-crisp.
- Serve immediately, drizzling with extra sauce from the skillet.
Notes
Serve this dish with a side of steamed rice or quinoa to soak up the delicious sauce. For a lighter option, you can substitute heavy cream with chicken broth. Feel free to add other vegetables like broccoli florets or snap peas during the last 10 minutes of cooking.
