One Pan Chicken with Mushroom and Asparagus is an easy weeknight dinner that can all be made in the same skillet. Serve this dish on its own or alongside rice or potatoes for a dinner everyone will love.
Asparagus is in season right now and when it’s cooked properly, it is truly so delicious. Just a quick sauté in the pan and you’re good to go.
Asparagus pairs really nicely with mushrooms and if you’ve never used herbes de provence before, you're in for a real treat. It’s a classic French herb blend combining thyme, rosemary, savory, marjoram, oregano, and sometimes basil, tarragon, or lavender. Herbes de Provence is a staple in my kitchen and I use it for recipes like Savory Mashed Sweet Potatoes and Slow Cooker Chicken Chasseur.
If you’ve been around Season and Thyme any length of time, you know my love for chicken thighs. They are juicy, cheap, and hard to mess up.
I love using a skillet (either cast iron or stainless steel) for cooking boneless skinless chicken thighs because you can get the pan really hot. Really hot pan equals a nice sear on the meat which equals flavor.
Since everything is cooked in the same pan for this dish, all of the flavor stays at the bottom, creating the most delicious sauce to coat the chicken and veggies.
For more skillet recipes, try Cast Iron Pork Tenderloin, Cast Iron Flank Steak, and Cast Iron Pork Loin with Gravy.
Ingredients
- Boneless skinless chicken thighs: I prefer boneless skinless because it’s easy but you can totally use bone in skin on if you prefer. Chicken breast would work as well.
- Cremini mushrooms: These can also be called baby bella, as they are baby portobello mushrooms. Portobellos or white button mushrooms can be used as well.
- Asparagus: Asparagus can vary in thickness. I like to use a thicker stem as opposed to the ultrathin variety. I find them to be more tender and less woody. For another delicious way to prepare asparagus try, Air Fryer Asparagus (Ninja Foodi).
- Butter: Butter adds flavor, as well as helps to brown the chicken.
- Oil: I like to use a neutral, high heat oil like avocado oil to help with browning.
- Herbes de Provence: Herbs de Provence combines thyme, rosemary, savory, marjoram, oregano. If you can’t find it, here are some Herbes de Provence Substitutes.
- Garlic: You could also try minced shallot for a lighter flavor.
- Chicken Stock: This is to create the pan sauce and help scrape up all of the delicious pan drippings. White wine would also be delicious.
- Flour: This is optional, but using flour to create a roux and a simple pan sauce is really delicious here and helps the whole dish to come together. You can omit it if you prefer and simply have a thinner sauce.
How to Prepare this Dish
Step 1. Season chicken thighs liberally with salt and pepper.
Step 2. Place skillet over medium high heat and add 1 tbsp. of butter and 1 tbsp. of oil.
Carefully add chicken thighs to the pan and brown on each side, about five minutes per side until cooked through.
Step 3. Remove chicken from the pan and place on a plate to the side.
Add remaining butter and sliced mushrooms. Sauté for two minutes.
Step 4. Add chopped asparagus, herbes de provence and minced garlic. Sauté for an additional five minutes until asparagus is tender, but still firm.
Step 5. Add flour and stir to coat the vegetables cook for one minute.
Step 6. Carefully stir in chicken stock. As the roux thickens the stock a sauce will form.
Add chicken back to pan, allow to warm for one to two minutes before serving.
Serve with a squeeze of fresh lemon juice if desired.
Recipe Tips
- Make sure your skillet is hot before you add the chicken to ensure even browning.
- If the chicken is as brown as you would like on the outside, but not fully cooked on the inside you can place the entire skillet in a preheated oven until the internal temperature of the meat reaches 165°F.
Storage
Store any leftovers in an airtight container in the fridge for up to four days
More chicken thigh recipes
Did you enjoy this One Pan Chicken with Mushroom and Asparagus? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
One Pan Chicken with Mushroom and Asparagus
Ingredients
- 1 lb. boneless skinless chicken thighs
- 1 tbsp. avocado oil or another neutral oil
- 2 tbsp. butter
- ½ tsp. salt
- ½ tsp. pepper
- 5 oz. cremini mushrooms sliced
- 1 lb. asparagus ends removed and chopped into 1 to 2 inch pieces
- 4 garlic cloves minced
- 1 tsp. herbes de provence
- 1 tbsp. flour
- ½ cup chicken stock
Instructions
- Season chicken thighs liberally with salt and pepper.
- Place skillet over medium high heat and add 1 tbsp. of butter and 1 tbsp. oil.
- Carefully add chicken thighs to the pan and brown on each side, about five minutes per side until cooked through.
- Remove chicken from the pan and place on a plate to the side.
- Add remaining butter and sliced mushrooms. Sauté for two minutes.
- Add chopped asparagus, herbes de provence and minced garlic. Sauté for an additional five minutes until asparagus is tender, but still firm.
- Add flour and stir to coat the vegetables cook for one minute.
- Carefully stir in chicken stock. As the roux thickens the stock a sauce will form.
- Add chicken back to pan, allow to warm for one to two minutes before serving.
- Serve with a squeeze of fresh lemon juice if desired.
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