One Pot Lemon Chicken Mushroom Asparagus Skillet

Name: One Pot Lemon Chicken Mushroom Asparagus Skillet
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 serving
Ingredients: 4 tbsp butter; ⅛ tsp sea salt*; 4 chicken thighs; 8 cloves garlic; 8 oz cremini mushrooms; 1 bunch asparagus stalks; 1 cup chicken stock; 1 cup heavy whipping cream or half and half; ¼ tsp red pepper flakes; ½ cup diced cilantro or parsley; 2 tbsp lemon juice; ¼ cup Parmesan Cheese

User Reviews

4.4

246 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6
Calories
440 kcal
Course
Main Course
Cuisine
Italian

One Pot Lemon Chicken Mushroom Asparagus Skillet

Opal Moore

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This One Pan Creamy Lemon Italian Chicken and Asparagus Skillet is a rich and flavorful dish full of hearty creamy chicken flavors - perfect over pasta, rice, vegetables, or straight out of the pan! A rich and creamy Italian chicken and vegetables one pot dinner in under 30 minutes!

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Ingredients

Servings

4 tbsp butter divided
⅛ tsp sea salt*
4 chicken thighs bones removed (skinless or with skin OK)
8 cloves garlic finely diced
8 oz cremini mushrooms stems removed and wiped clean
1 bunch asparagus stalks trimmed
1 cup chicken stock
1 cup heavy whipping cream or half and half
¼ tsp red pepper flakes less if you dont want any spice
½ cup diced cilantro or parsley optional
2 tbsp lemon juice
¼ cup Parmesan Cheese

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Instructions

Heat a heavy pan on medium high until very hot.
Add butter, swirl around pan, and let melt.
When butter is foamy and melted, add chicken thighs.
Salt the chicken thighs.
Cook chicken thighs 5 minutes on each side, until lovely golden brown.
When chicken thighs are well browned, remove from pan.
Add garlic to pan, stir well.
Add mushrooms and asparagus to pan, stirring occasionally to keep mushrooms and garlic from burning.
When vegetables are browned, remove from pan and set aside.
Drain excess fat from pan, but don't clean out.
Return heat to high and add stock and lemon juice to pan (watch out for steam), and scrape up any browned bits from bottom of pan.
Turn heat to medium high.
Add second half of butter to pan, let melt.
Turn heat off, and slowly add cream and parmesan cheese, whisking vigorously as you add it.
Return heat to medium high.
Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
Before chicken is all the way to 165, add vegetables back into pan and mix well to ensure it is evenly coated with sauce.
Top with red pepper flakes and fresh diced parsley or cilantro if desired.
Remove from pan and serve immediately!

Equipments used:

Notes

*for the salt use a very small amount - but if using low sodium stock or unsalted butter, ok to use a little more salt

Nutrition Information

Show Details

Serving 1g Calories 440kcal (22%) Carbohydrates 7g (2%) Protein 25g (50%) Fat 36g (55%) Saturated Fat 19g (95%) Polyunsaturated Fat 16g Trans Fat 1g Cholesterol 182mg (61%) Sodium 408mg (17%) Sugar 3g (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 440 kcal

% Daily Value*

Serving	1g
Calories	440kcal	22%
Carbohydrates	7g	2%
Protein	25g	50%
Fat	36g	55%
Saturated Fat	19g	95%
Polyunsaturated Fat	16g	94%
Trans Fat	1g	50%
Cholesterol	182mg	61%
Sodium	408mg	17%
Sugar	3g	6%