Garlic Chicken with Asparagus and Mushrooms
Elevate your weeknight dinners with this savory and wholesome Garlic Chicken with Asparagus and Mushrooms! This one-pan recipe combines tender, golden-brown chicken cutlets with crisp asparagus and earthy cremini mushrooms, all bathed in a light and zesty garlic-lemon butter sauce. Infused with paprika and a touch of chicken broth, the dish bursts with flavor while remaining delightfully simple to prepare. Ready in just 40 minutes, this recipe is perfect for busy weeknights while versatile enough to impress at a dinner party. Serve it with a side of rice, mashed potatoes, or crusty bread to soak up the velvety sauce, and garnish with fresh parsley for a vibrant finish. Healthy, quick, and utterly delicious, this garlic chicken recipe checks all the boxes for a satisfying meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 bunch Asparagus, trimmed and cut into 2-inch pieces
- 8 ounces Cremini mushrooms, sliced
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts on a clean cutting board and use a sharp knife to slice them horizontally into two thinner cutlets. Season both sides of the cutlets with salt, black pepper, and ground paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the asparagus and mushrooms to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Pour in the chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the skillet to deglaze. Let the liquid simmer for 2-3 minutes to slightly reduce.
Add the unsalted butter to the skillet and stir until melted, creating a smooth sauce. Return the chicken cutlets to the skillet, nestling them into the sauce and vegetables. Let the chicken warm through for 2-3 minutes.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Sprinkle the dish with fresh parsley, if using, before serving. Serve hot and enjoy your Garlic Chicken with Asparagus and Mushrooms!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
