Sauteed Chicken with Asparagus and Mushrooms
Elevate your weeknight dinner game with this savory Sautéed Chicken with Asparagus and Mushrooms recipe—a perfect balance of lean protein, vibrant vegetables, and zesty flavor. Tender, golden pan-seared chicken breasts are nestled amidst crisp asparagus and earthy cremini mushrooms, all brought together with a luscious garlic-infused sauce made with chicken broth and a splash of fresh lemon juice. Ready in just 40 minutes, this one-pan wonder is both quick and wholesome, saving time and cleanup without skimping on flavor. Garnished with a sprinkle of fresh parsley, this dish is ideal as a standalone meal or served over a bed of rice, pasta, or mashed potatoes. Its combination of simplicity and elegance makes it the ultimate choice for busy weeknights or casual dinner parties.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound asparagus
- 8 ounces cremini mushrooms
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Clean and slice the cremini mushrooms. Mince the garlic cloves.
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add the minced garlic and sauté for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the asparagus to the skillet and cook for another 4-5 minutes until tender-crisp.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and release any browned bits. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them among the vegetables. Reduce the heat to low, cover, and let everything simmer together for 5 minutes to allow the flavors to meld.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 14.5 g | ||
| Protein | 235.6 g | 471% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 276 mg | 21% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4007 mg | 85% | |
*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.
