Description
Savory chicken asparagus and mushroom skillet combines earthy flavors from France’s rustic countryside. Rich ingredients blend seamlessly, creating a hearty meal you’ll crave after exploring local markets.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Vegetables:
- 1 pound (454 grams) asparagus, trimmed and cut into 2-inch pieces
- 8 ounces (226 grams) mushrooms, sliced (baby bella or cremini)
- 4 cloves garlic, minced
Sauce and Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup (240 milliliters) chicken broth (low sodium)
- 1/2 cup (120 milliliters) heavy cream
- 1/2 cup (50 grams) Parmesan cheese, grated
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Thoroughly season chicken breasts with salt and pepper on both sides.
- Warm olive oil and butter in a spacious skillet over medium-high heat until butter is fully melted and slightly bubbling.
- Carefully place seasoned chicken into the hot skillet, cooking each side until a rich golden-brown color develops and internal temperature reaches 165°F, approximately 5-7 minutes per side.
- Transfer cooked chicken to a separate plate, keeping it warm.
- In the same skillet, sauté minced garlic until aromatic and fragrant, approximately 30-45 seconds.
- Add sliced mushrooms to the skillet, cooking until they release moisture and become tender and slightly caramelized, around 4-5 minutes.
- Introduce chopped asparagus to the skillet, continuing to cook until the vegetables are crisp-tender and vibrant green, about 3-4 minutes.
- Pour chicken broth, heavy cream, and fresh lemon juice into the skillet, stirring to combine and create a smooth, creamy sauce.
- Bring the sauce to a gentle simmer, allowing it to slightly thicken and reduce.
- Return chicken to the skillet, nestling the pieces into the vegetable mixture and sauce.
- Sprinkle grated Parmesan cheese over the chicken and vegetables, letting it melt and incorporate into the sauce.
- Continue simmering for an additional 2-3 minutes until sauce reaches desired consistency.
- Finish the dish by garnishing with chopped fresh parsley and a pinch of red pepper flakes for added heat and color.
- Serve immediately while hot and sauce is creamy.
Notes
- Ensure chicken is evenly seasoned and at room temperature before cooking for uniform browning and juiciness.
- Use a meat thermometer to check chicken reaches 165°F internally, preventing overcooking and maintaining tender texture.
- Choose fresh, crisp asparagus and slice mushrooms uniformly for consistent cooking and appealing presentation.
- For low-carb variation, replace cream with coconut milk and serve over cauliflower rice or zucchini noodles to reduce carbohydrate content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 313 kcal
- Sugar: 2 g
- Sodium: 235 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 115 mg