Chicken Asparagus One Skillet Meal Recipes

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

CHICKEN & ASPARAGUS ONE SKILLET MEAL

Steps:

• In a skillet, add olive oil, onions, and garlic then saute until tender.
• Remove the onions and garlic from skillet then add 1 tablespoon of butter and sear chicken breasts on each side.
• After the chicken breasts are browned on each side, remove from the skillet and set aside. Add chicken broth, heavy whipping cream, cream cheese, cheddar cheese, parmesan cheese, the sauteed onions/garlic, and spices back to the skillet. Whisk until the cheese melts and the sauce is smooth.
• Add chicken breasts back to skillet and simmer on low covered for 10 minutes.
• Add asparagus to the chicken mixture and simmer on low again covered for 12 minutes.
• Remove the lid and simmer on low until the sauce thickens.
• Enjoy!

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

ONE SKILLET CREAMY LEMON CHICKEN WITH ASPARAGUS

Steps:

• Heat olive oil in a large skillet over medium heat.
• Season chicken with salt, pepper, and Italian seasoning and add to skillet.
• Cook chicken for about 6 minutes per side, or until no longer pink.
• Remove from skillet and set aside.
• Add butter to the skillet and melt over medium heat.
• Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
• In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
• Add the prepared sauce to the skillet and bring to a boil.
• Place prepared chicken back in the skillet and lower heat to a simmer.
• Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
• Remove skillet from heat.
• Spoon sauce over chicken breasts and top with lemon slices.
• Garnish with parsley and cheese.
• Serve.

STIR-FRIED CHICKEN WITH ASPARAGUS

Steps:

• Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
• Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

CHICKEN AND ASPARAGUS - ONE SKILLET

Steps:

• Heat pan on medium heat (5.5). Add oil and swirl. Brown onions for about 8 minutes. Remove from pan and reserve.
• In the same pan, brown chicken breast (cook it almost all the way through). Deglaze with the lemon juice. Add asparagus stems. Cover and cook until almost done then add tips and water chestnuts. Return cover.
• From time to time, you may have to spash some chicken stock in the pan.
• Add 1 cup minute rice. Toss. Add 1 - 1/4 cup chicken stock. Toss and pat mixture down, even in the pan. Cover. Bring to a boil then remove from heat.
• Allow to stand for 5 minutes with the lid on to cook the rice, before serving.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
• In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
• Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.