One Pot Lemon Chicken Mushroom Asparagus Skillet
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
440 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Lemon Chicken Mushroom Asparagus Skillet
Description
The recipe begins by pan-searing chicken thighs in butter until golden brown, seasoned lightly with sea salt. After removing the chicken, garlic, mushrooms, and asparagus are cooked in the same skillet to develop flavor and slightly caramelize. Excess fat is drained before deglazing the pan with chicken stock and lemon juice, scrapping the browned bits to build depth in the sauce.
Butter is added again and melted off heat before incorporating heavy cream and Parmesan cheese, whisked in to create a luscious, creamy sauce. The seared chicken returns to the skillet where the sauce is allowed to reduce and thicken over several minutes, coating the chicken and vegetables. Fresh herbs like cilantro or parsley can be added for brightness.
This dish balances the richness of cream and butter with the brightness of lemon and freshness from asparagus, making it suitable for a comforting dinner served on its own or alongside simple grains. Caution with salt is advised especially when using low sodium stock or unsalted butter.
Ingredients
- 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 asparagus trimmed, bunch of stalks
- 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 cilantro optional, diced, or parsley
- 2 tbsp lemon juice
- ¼ cup Parmesan Cheese
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!
Notes
- Use only a small amount of salt; adjust based on stock and butter saltiness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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