Butter Boneless Skinless Chicken Breasts Asparagus Onion Mushrooms Chicken Stock or Broth Heavy Cream Kosher salt Ground Black Pepper Thyme Mayonnaise Dijon Mustard Lemon Juice Gouda or Swiss Cheese Parmesan Cheese
In a 12" skillet, melt butter over medium-high heat. Add chicken breasts to the pan and cook for 6 minutes. Turn chicken after 3 to 4 minutes or when it begins to brown.
Add broth, cream, salt, pepper, thyme, dijon, mayonnaise, and lemon juice. Bring to a simmer. Simmer and reduce until thickened.
If you want more creaminess, add ½ cup sour cream.
Save a pan! Make chicken asparagus casserole a one-pan casserole by using an ovenproof skillet.Finish the sauce, then add the chicken and asparagus back to the pan. Stir, making sure the sauce is covering the chicken. Top with cheese and then bake.