Creamy Parmesan Garlic Chicken Thighs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Parmesan Garlic Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Parmesan Garlic Chicken Thighs with Roasted Asparagus

Savor tender, juicy chicken thigh bathed in a luscious, garlic-infused creamy Parmesan sauce, perfectly paired with lightly roasted asparagus. This dish delivers a satisfying balance of rich flavor and vibrant texture, making it an ideal meal for any dinner table.

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NUTRITION

355kcal
Protein
34.9g
Fat
20.7g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx. 150g)

6 spears Asparagus (approx. 90g)

1 clove Garlic

2 tablespoons grated Parmesan Cheese

1/4 cup Half & Half

1/4 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Seasonings (Italian herbs, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, season the chicken thigh with salt, pepper, and Italian herbs on both sides.

  • 4

    Heat a skillet over medium-high heat and sear the chicken thigh for about 3-4 minutes per side until golden. Remove the chicken and set aside.

  • 5

    In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Stir in the chicken broth and half & half, bringing the mixture to a simmer.

  • 7

    Add the grated Parmesan cheese to the skillet, stirring until a creamy sauce forms. Adjust the seasoning with salt and pepper if needed.

  • 8

    Return the chicken thigh to the skillet, spooning the creamy sauce over it, and let it simmer for 3-4 minutes to meld the flavors.

  • 9

    Plate the chicken thigh along with the roasted asparagus. Drizzle any remaining sauce from the skillet over the chicken and serve immediately.

Creamy Parmesan Garlic Chicken Thighs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Parmesan Garlic Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Parmesan Garlic Chicken Thighs with Roasted Asparagus

Savor tender, juicy chicken thigh bathed in a luscious, garlic-infused creamy Parmesan sauce, perfectly paired with lightly roasted asparagus. This dish delivers a satisfying balance of rich flavor and vibrant texture, making it an ideal meal for any dinner table.

NUTRITION

355kcal
Protein
34.9g
Fat
20.7g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx. 150g)

6 spears Asparagus (approx. 90g)

1 clove Garlic

2 tablespoons grated Parmesan Cheese

1/4 cup Half & Half

1/4 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Seasonings (Italian herbs, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, season the chicken thigh with salt, pepper, and Italian herbs on both sides.

  • 4

    Heat a skillet over medium-high heat and sear the chicken thigh for about 3-4 minutes per side until golden. Remove the chicken and set aside.

  • 5

    In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Stir in the chicken broth and half & half, bringing the mixture to a simmer.

  • 7

    Add the grated Parmesan cheese to the skillet, stirring until a creamy sauce forms. Adjust the seasoning with salt and pepper if needed.

  • 8

    Return the chicken thigh to the skillet, spooning the creamy sauce over it, and let it simmer for 3-4 minutes to meld the flavors.

  • 9

    Plate the chicken thigh along with the roasted asparagus. Drizzle any remaining sauce from the skillet over the chicken and serve immediately.