Creamy Chicken with Asparagus and Cherry Tomatoes (One Pan)

Ingredients

• 3 to 3 1/2 pounds skin-on chicken thighs (about 4 pieces; trim excess skin and pat dry)
• 10 ounces cherry tomatoes, halved or left whole
• asparagus, tough woody ends trimmed and spears cut in half
• fresh parsley, chopped (optional)
• olive oil, for coating the chicken
• 1 tablespoon oil, for searing (olive or avocado)
• salt, to taste
• Cajun seasoning, to taste
• black pepper, to taste
• minced garlic, to taste
• 1/2 cup chicken broth
• heavy cream, to taste
• 1/2 cup freshly grated Parmesan cheese (minimum; more to taste)

How to Make It

1. Chop the parsley (optional) and set aside.
2. Trim the tough back ends off the asparagus and cut each spear in two.
3. Halve the cherry tomatoes (or leave them whole) and set aside.
4. Trim the excess skin off the chicken thighs and pat them dry.
5. Coat the chicken with olive oil so the seasoning sticks.
6. Season the chicken all over with salt, Cajun seasoning, and black pepper, rubbing it under the skin.
7. Heat a cast-iron skillet, then add 1 tablespoon of oil (just enough to cover the bottom).
8. Lay the chicken in the skillet skin side down.
9. Sear about 4 to 5 minutes per side, until well browned and the chicken reaches 165°F held for at least 15 seconds.
10. Remove the chicken to a plate and set aside (it will finish cooking in the sauce).
11. Add the asparagus to the same skillet and sauté about 5 minutes.
12. Stir in the minced garlic and a pinch of salt.
13. Pour in 1/2 cup chicken broth.
14. Stir in the heavy cream to start the sauce.
15. Season the sauce with more Cajun seasoning and a little more salt, tasting as you go.
16. Stir in the Parmesan cheese (at least 1/2 cup) until the sauce is creamy and bubbling.
17. Return the chicken to the pan skin side up.
18. Add the cherry tomatoes.
19. Cover with a lid and simmer on low heat for 10 to 15 minutes, until the chicken is cooked through.

Curtis's Tips

• Get your prep done first — all the cutting and seasoning out of the way — so the cooking goes smoothly. Keep a trash bag at your station to stay clean as you go.
• Parsley is optional, but I like it for the nice little minty, nutty flavor it adds.
• Cherry tomatoes can be cut or kept whole — I like to cut mine.
• The back, bottom part of the asparagus is too hard to eat, so trim it off.
• You don't have to wash the chicken — I've done the research, and you don't need to clean it. Clean it if you want to.
• Coat the chicken in oil before seasoning: it helps the seasoning stick and improves the texture. Olive or avocado oil are best for sautéing meats, but any oil on hand works.
• Use a cast-iron skillet if you can — it heats evenly with no cold spots, which is great for searing. Any skillet works.
• You don't need many pots. This is the only pot you need — the whole dish cooks in one skillet.
• Use a meat thermometer (especially if you're new to cooking): sear to 165°F and hold for 15 seconds.
• Cook the meatier, fattier side the longest.
• After searing, the chicken is only about 95% done — don't pick at it yet; it finishes cooking in the sauce.
• For the cheese, freshly grated Parmesan melts better and gives you better results — add as much as you want, but at least 1/2 cup.
• Season the sauce to taste and keep tasting as you go.