One Pan Chicken with Mushroom and Asparagus
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.
Servings: 4 servings
Calories: 271kcal
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: 271kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 436mg | Potassium: 729mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1121IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 5mg