Description
A quick and flavorful skillet dinner with juicy chicken, tender asparagus, and earthy mushrooms all brought together in a light, savory sauce. Perfect for busy nights or relaxed entertaining.
Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 1/4 cup heavy cream (optional)
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and sear until golden and cooked through. Remove and set aside.
- Add mushrooms to the same skillet and cook until browned and moisture evaporates.
- Add asparagus and garlic. Sauté until asparagus is tender-crisp.
- Deglaze with broth or wine, reduce slightly. Stir in cream if using and cook briefly.
- Return chicken to skillet, stir to coat. Add lemon juice and parsley.
- Adjust seasoning and serve hot.
Notes
- Use thighs for juicier meat; breasts work too with careful cooking.
- Deglazing lifts flavor-packed bits from the pan into the sauce.
- For dairy-free, skip the cream or sub with coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg