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One Pot Lemon Chicken Mushroom Asparagus Skillet

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!

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

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 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

Instructions

    Cup of Yum
  1. Heat a heavy pan on medium high until very hot.
  2. Add butter, swirl around pan, and let melt.
  3. When butter is foamy and melted, add chicken thighs.
  4. Salt the chicken thighs.
  5. Cook chicken thighs 5 minutes on each side, until lovely golden brown.
  6. When chicken thighs are well browned, remove from pan.
  7. Add garlic to pan, stir well.
  8. Add mushrooms and asparagus to pan, stirring occasionally to keep mushrooms and garlic from burning.
  9. When vegetables are browned, remove from pan and set aside.
  10. Drain excess fat from pan, but don't clean out.
  11. 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.
  12. Turn heat to medium high.
  13. Add second half of butter to pan, let melt.
  14. Turn heat off, and slowly add cream and parmesan cheese, whisking vigorously as you add it.
  15. Return heat to medium high.
  16. 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.
  17. Before chicken is all the way to 165, add vegetables back into pan and mix well to ensure it is evenly coated with sauce.
  18. Top with red pepper flakes and fresh diced parsley or cilantro if desired.
  19. Remove from pan and serve immediately!

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

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

% 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.