This Chicken and Asparagus is made all in one pan and hits all the right delicious, comfort food dinner notes! It has rich mushrooms and a delicious gravy to finish. Plus it's made from start to finish in just 30 minutes.
This Chicken and Asparagus is a one pan recipe that's made in 30 minutes. It's a dream recipe to make on a busy weeknight that any cook can master with success.
We recommend smaller boneless chicken breasts or chicken thighs. They are cooked until golden brown and then a delicious quick gravy is made to finish. We add bright, fresh asparagus as well as hearty mushrooms for comforting flavors in each bite.
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Feel free to customize this simple yet gourmet recipe with spices and herbs. We serve it with mashed potatoes, quinoa, or rice. It's a tried-and-true family favorite recipe that ends up on our weekly meal prep rotation frequently!
If you love a great chicken recipe, we have so many delicious ones to try. Chicken Cordon Bleu Casserole and Chicken and Dumplings are two of our other favorites.
Table of Contents
Why You'll Love this Recipe
- It's a dinner that's love at first bite! This is healthy comfort food at it's finest. Browned chicken that's juicy is coated in a delicious gravy with fresh asparagus.
- One pot gourmet recipe. Anyone can master this recipe, it's rich in flavor but made in just a single pot making clean up a breeze.
- Versatile flavors and ingredients. Customize this with different vegetables, spices, and herbs that you love!
- 30 Minute Meal. From start to finish this is a dinner perfect for a busy weeknight or fancy enough for a weekend dinner party.
Laura Ashley's Tip: You can use boneless chicken breasts or thighs for this recipe. If you are using breasts, make sure they are on the smaller side or buy thin-cut chicken breasts so they cook through quickly and aren't too dry.
Ingredients
Scroll down to the end of this post for specific ingredient amounts in the recipe card.
- Butter: The fat for cooking the meat.
- Boneless Skinless Chicken: Breasts or thighs can be used. Make sure the breasts are on the smaller side for easy and quick cooking.
- Seasoning Salt Blend or Salt & Pepper: We love a store-bought seasoning salt but you can also just use salt and pepper. I prefer Livias Seasoning Salt.
- Mushrooms: Adds a savory flavor and heartiness to the recipe.
- Chicken Broth: Helps form the delicious gravy for the chicken.
- Cornstarch: Thickening agent for the gravy and skillet.
- Milk: Adds a creaminess to the gravy.
- Asparagus: Fresh veggie flavor, we love how it pairs with the mushrooms and chicken.
- Parmesan Cheese: Adds that salty cheesy finish in each bite.
Tools You'll Need
How to Make Chicken and Asparagus
- Season chicken on both sides with seasoning salt blend or salt and pepper.
- Add 2 tablespoons of the butter to a large skillet on medium-high heat. Once hot, sear chicken 4-5 minutes per side. Transfer the browned and par-cooked chicken to a plate. Set aside.
- To the same skillet, add the remaining butter. Once melted, add mushrooms and sauté 4 minutes.
- Pour in chicken broth, stir and scrape up any solid bits from the bottom of the pan.
- In a small bowl, whisk together cornstarch and milk. Whisk the milk mixture into the skillet. Once combined, taste and adjust for balance of flavors.
- Add the reserved chicken to the skillet. Cover and cook 10 minutes.
- Uncover the skillet, and add the asparagus to the top of the chicken. Season with additional seasoning salt blend or salt and pepper. Cover and cook an additional 5 minutes.
- Plate over pasta, rice, potatoes or a grain blend. Garnish with parmesan cheese.
Expert Tips and Substitutions
- Sides to pair with chicken with asparagus. This recipe is delicious served over many different side dishes. Some of our favorites include Creamy Whipped Mashed Potatoes, wild rice or ancient grain mix, white rice, pasta or zoodles.
- Swap out the milk. Half & Half or heavy cream can be used in place of milk if desired.
- Thicken the gravy. If your gravy is too thin, make a slurry of equal parts cornstarch and water. Mix to combine and pour into the sauce. Simmer until thickened.
- Try a different veggie. You can substitute the asparagus with other vegetables like broccoli or cauliflower.
- Bump up the flavor with spices and herbs. Add your favorite spices or herbs like rosemary, thyme, paprika, even a pinch of cayenne for spice.
Storage
Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or in a skillet on the stovetop until heated through.
You can freeze leftovers as well for up to two months. Thaw overnight in the fridge or on the counter for a couple of hours. Reheat according to instructions above.
Frequently Asked Questions
I prefer thighs over breasts because they're less expensive, the added fat makes them more flavorful and tender and less likely to dry out.
You can simply omit the mushrooms or replace with sliced bell peppers, onions, zucchini or eggplant.
You can simply omit the asparagus or replace with broccoli florets or fresh green beans.
Absolutely! However, bone-in chicken thighs or breasts will require more cooking time, so adjust accordingly.
Boneless, skinless chicken breasts should also reach an internal temperature of 165°F. Dark meat cuts like thighs, legs, and wings are more forgiving and can be cooked to a slightly higher internal temperature, around 170-175°F for better texture and flavor.
More Easy Chicken Recipes
- Alice Springs Chicken Copycat Recipe
- Crockpot Honey Garlic Chicken
- Paprika Chicken and Potatoes
- Cheesy Chicken Pasta Bake
Chicken and Asparagus Recipe (One Pan)
Ingredients
- 4 tablespoons butter divided
- 2-2 ½ pounds boneless skinless chicken breasts or thighs
- 2-3 teaspoons seasoning salt blend or salt and pepper divided (see note)
- 8 ounces sliced mushrooms
- 1 cup chicken broth regular or low-sodium
- 3 tablespoons cornstarch
- 1 cup milk
- 1 pound asparagus
- Garnish: shaved parmesan cheese
Instructions
- Season chicken on both sides with seasoning salt blend or salt and pepper.
- Add 2 tablespoons of the butter to a large skillet on medium-high heat. Once hot, sear chicken 4-5 minutes per side. Transfer the browned and par-cooked chicken to a plate. Set aside.
- To the same skillet, add the remaining butter. Once melted, add mushrooms and sauté 4 minutes.
- Lower the heat to medium. Pour in chicken broth, stir, and scrape up any solid bits from the bottom of the pan.
- In a small bowl, whisk together cornstarch and milk. Whisk the milk mixture into the skillet. Once combined, taste and adjust for balance of flavors. Once combined, add the reserved chicken to the skillet. Cover and cook 10 minutes.
- Uncover the skillet, and add the asparagus to the top of the chicken. Season with additional seasoning salt blend or salt and pepper. Cover and cook an additional 5 minutes.
- Plate over pasta, rice, potatoes or a grain blend. Garnish with parmesan cheese.
Video
Notes
Tips and Substitutions
- Sides to pair with chicken with asparagus. This recipe is delicious served over many different side dishes. Some of our favorites include Creamy Whipped Mashed Potatoes, wild rice or ancient grain mix, white rice, pasta or zoodles.
- Swap out the milk. Half & Half or heavy cream can be used in place of milk if desired.
- Thicken the gravy. If your gravy is too thin, make a slurry of equal parts cornstarch and water. Mix to combine and pour into the sauce. Simmer until thickened.
- Try a different veggie. You can substitute the asparagus with other vegetables like broccoli or cauliflower.
- Bump up the flavor with spices and herbs. Add your favorite spices or herbs like rosemary, thyme, paprika, even a pinch of cayenne for spice.
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