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!
Servings: 6
Equipment
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
- 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!
Video
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
Serving: 1g | Calories: 440kcal | Carbohydrates: 7g | Protein: 25g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 408mg | Sugar: 3g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
