One-Pan Chicken Asparagus and Mushroom Skillet: A Delicious and Easy Weeknight Meal

Are you looking for a quick, easy, and delicious weeknight meal? Look no further than this one-pan chicken asparagus and mushroom skillet! This recipe is packed with flavor, healthy ingredients, and is ready in under 30 minutes. It’s perfect for busy weeknights when you don’t have a lot of time to cook.

## Why You’ll Love This Recipe

* **One-Pan Wonder:** Minimal cleanup! Everything cooks in one skillet, saving you time and effort.
* **Quick and Easy:** Ready in under 30 minutes, making it ideal for busy weeknights.
* **Healthy and Delicious:** Packed with protein, vegetables, and savory flavors.
* **Versatile:** Easily adaptable to your preferences – swap out vegetables or add different seasonings.
* **Family-Friendly:** A crowd-pleasing meal that even picky eaters will enjoy.

## Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are the star of the show. You can also use chicken thighs if you prefer, but adjust the cooking time accordingly.
* **Asparagus:** Fresh asparagus is best, but you can also use frozen asparagus if needed. If using frozen, thaw it slightly before cooking.
* **Mushrooms:** Cremini mushrooms (also known as baby bellas) are a great choice, but you can use any type of mushroom you like, such as white button mushrooms, shiitake mushrooms, or portobello mushrooms.
* **Onion:** Adds a savory base flavor to the dish. I prefer using yellow onion, but white or red onion will also work.
* **Garlic:** Essential for adding a pungent and aromatic flavor.
* **Olive Oil:** Used for cooking the chicken and vegetables. You can substitute with another oil like avocado oil or coconut oil.
* **Chicken Broth:** Adds moisture and flavor to the sauce.
* **Lemon Juice:** Brightens up the dish and adds a touch of acidity.
* **Dried Thyme:** Adds a warm, earthy flavor.
* **Dried Rosemary:** Complements the thyme and adds a fragrant aroma.
* **Salt and Pepper:** To taste, of course!
* **Optional Garnishes:** Fresh parsley, grated Parmesan cheese, red pepper flakes.

## Equipment

* **Large Skillet:** A 12-inch skillet is ideal for cooking everything comfortably. Make sure it’s oven-safe if you plan to finish the dish in the oven.
* **Cutting Board:** For prepping the vegetables and chicken.
* **Knife:** For chopping the ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

## Step-by-Step Instructions

Here’s a detailed guide to making this delicious chicken asparagus and mushroom skillet:

**1. Prepare the Chicken:**

* Pat the chicken breasts dry with paper towels. This helps them brown better.
* Season the chicken breasts generously with salt, pepper, dried thyme, and dried rosemary. Make sure to coat both sides.

**2. Sauté the Chicken:**

* Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
* Once the oil is hot, add the chicken breasts to the skillet. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.
* Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside on a plate.

**3. Sauté the Vegetables:**

* Add the remaining 1 tablespoon of olive oil to the skillet.
* Add the chopped onion and cook for 3-5 minutes, or until softened and translucent.
* Add the minced garlic and cook for 1 minute more, or until fragrant.
* Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.
* Add the asparagus and cook for 3-5 minutes, or until tender-crisp.

**4. Make the Sauce:**

* Pour in the chicken broth and lemon juice.
* Scrape the bottom of the skillet to deglaze and loosen any browned bits.
* Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced.

**5. Combine and Finish:**

* Return the cooked chicken breasts to the skillet.
* Spoon the sauce over the chicken and vegetables.
* Simmer for 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.

**6. Garnish and Serve:**

* Garnish with fresh parsley, grated Parmesan cheese, and red pepper flakes (optional).
* Serve immediately over rice, quinoa, pasta, or mashed potatoes. You can also enjoy it on its own.

## Tips and Variations

* **Use Chicken Thighs:** For a richer flavor, substitute chicken breasts with boneless, skinless chicken thighs. Adjust the cooking time accordingly, as thighs may take a bit longer to cook.
* **Add Other Vegetables:** Feel free to add other vegetables to the skillet, such as bell peppers, zucchini, broccoli, or cherry tomatoes. Adjust the cooking time as needed.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Creamy Sauce:** For a creamier sauce, stir in a tablespoon or two of heavy cream or sour cream at the end of cooking.
* **Wine Sauce:** Add a splash of dry white wine to the skillet along with the chicken broth for a more complex flavor.
* **Oven-Baked:** For a hands-off approach, transfer the skillet to a preheated oven at 375°F (190°C) after step 4. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
* **Make it Gluten-Free:** This recipe is naturally gluten-free if you use gluten-free chicken broth.
* **Make it Dairy-Free:** Omit the Parmesan cheese garnish to make this recipe dairy-free.

## Serving Suggestions

This chicken asparagus and mushroom skillet is delicious served with a variety of sides:

* **Rice:** White rice, brown rice, or wild rice are all great options.
* **Quinoa:** A healthy and protein-rich alternative to rice.
* **Pasta:** Serve over your favorite type of pasta, such as spaghetti, fettuccine, or penne.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and classic side dish.
* **Roasted Vegetables:** Serve with a side of roasted vegetables, such as broccoli, carrots, or Brussels sprouts.
* **Salad:** A simple green salad is a refreshing and healthy side dish.
* **Crusty Bread:** Perfect for soaking up the delicious sauce.

## Storage and Reheating

* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in a skillet over medium heat, or in the microwave. Add a splash of chicken broth or water to prevent the chicken from drying out.

## Nutritional Information (Approximate)

* Calories: Approximately 350-400 per serving (depending on serving size and ingredients used).
* Protein: 30-35 grams per serving.
* Fat: 15-20 grams per serving.
* Carbohydrates: 10-15 grams per serving.

## Detailed Recipe Card

**Recipe Name:** One-Pan Chicken Asparagus and Mushroom Skillet

**Yields:** 4 servings

**Prep Time:** 10 minutes

**Cook Time:** 20 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts
* 1 pound asparagus, trimmed
* 8 ounces cremini mushrooms, sliced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 1/2 cup chicken broth
* 2 tablespoons lemon juice
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* Optional garnishes: fresh parsley, grated Parmesan cheese, red pepper flakes

**Instructions:**

1. Pat the chicken breasts dry with paper towels and season with salt, pepper, thyme, and rosemary.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet.
5. Add the onion and cook until softened, about 3-5 minutes.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Add the mushrooms and cook until softened and browned, about 5-7 minutes.
8. Add the asparagus and cook until tender-crisp, about 3-5 minutes.
9. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet.
10. Bring the sauce to a simmer and cook until slightly reduced, about 2-3 minutes.
11. Return the chicken to the skillet and spoon the sauce over the chicken and vegetables.
12. Simmer until heated through, about 2-3 minutes.
13. Garnish with parsley, Parmesan cheese, and red pepper flakes (optional).
14. Serve immediately over rice, quinoa, pasta, or mashed potatoes.

## Enjoy!

This one-pan chicken asparagus and mushroom skillet is a delicious and easy meal that’s perfect for any night of the week. I hope you enjoy it as much as I do! Let me know in the comments below if you try it and how it turns out. Bon appétit!