Roasted Chicken Breast with Morels, Ramps, and Asparagus

Roasted Chicken Breast with Morels, Ramps, and Asparagus

  • 2 tbsp peanut oil
  • 4 skinned chicken breasts
  • 250g fresh morels, or 25g dried morels, cleaned (see note)
  • 250g ramps, leeks, or scallions (see note)
  • 500g asparagus, trimmed and cut into 10cm lengths
  • 2 tbsp unsalted butter
  • 3 sprigs of fresh thyme
  • 120g mange-tout (sugar snap peas), trimmed and thinly sliced on the bias
  • 60ml chicken or vegetable stock

Heat the oil in a very large skillet over medium heat until it slides easily across the pan. Salt and pepper the chicken breasts. Working in batches, brown the breasts, about 5 minutes per side, and set aside.

Add the morels to the skillet, then the ramps and asparagus. Add salt and pepper and cook, stirring frequently, until the morels begin to soften, 3 to 5 minutes.

Add die butter and thyme. Cook for about 5 minutes, turning the vegetables in the melting butter (the asparagus should be bright green but not yet tender). Add die sugar snap peas and the chicken breasts and cook for 3 to 5 minutes more.

Add the stock, a tablespoon at a time, allowing each tablespoon to reduce to a glaze before adding the next. Continue cooking, turning the chicken breasts and vegetables in the sauce, until all the stock has been added and the juices from the breasts run clear when pierced with a knife.


  • If using dried morels, soak them a few hours before you start. I try for ca. 3 hours. This gives them time to rehydrate.
  • If you can source them, use ramps. As an alternative, use either leeks or scallions, cut lengthwise in quarters.

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Serves 4
Cooking time: