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Home » Recipes » Chicken

One Pan Chicken with Mushroom and Asparagus

Published: Apr 9, 2025 · Modified: Apr 9, 2025 by Sarah Baumeister · This post may contain affiliate links · 2 Comments

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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.

serving of chicken,mushroom, asparagus skillet in a bowl on a piece of wood with a napkin on the side.

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.

finished one pan chicken dish in a skillet.

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

ingredients for one pan chicken with mushroom and asparagus.
  • 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.

sliced mushrooms sauteing in a pan.

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.

asparagus added to mushrooms in pan.

Step 4. Add chopped asparagus, herbes de provence and minced garlic. Sauté for an additional five minutes until asparagus is tender, but still firm.

flour added to pan with vegetables.

Step 5. Add flour and stir to coat the vegetables cook for one minute. 

finished one pan chicken dish in a skillet.

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

serving of chicken,mushroom, asparagus skillet in a bowl on a wooden board.

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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!

serving of chicken,mushroom, asparagus skillet in a bowl.

One Pan Chicken with Mushroom and Asparagus

Sarah Baumeister
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course chicken, dinner
Cuisine American
Servings 4 servings
Calories 271 kcal

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.

Nutrition

Calories: 271kcalCarbohydrates: 9gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 125mgSodium: 436mgPotassium: 729mgFiber: 3gSugar: 3gVitamin A: 1121IUVitamin C: 8mgCalcium: 78mgIron: 5mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Jan

    April 14, 2025 at 9:47 pm

    5 stars
    This was delicious!!! Easy and so tasty! I’ll be making this again, thank you!!!!!

    Reply
    • Sarah Baumeister

      April 25, 2025 at 1:53 am

      I am so glad you enjoyed it! I just made it again this week myself 🙂

      Reply
5 from 1 vote

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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

About Sarah

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