Chicken and Asparagus Recipe (One Pan)

A plate topped with vegetables, ancient grains, chicken and gravy.

5 from 1 vote

Chicken and Asparagus Recipe (One Pan)

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken, vegetables

Servings: servings

Calories: 337kcal

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.

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.

Nutrition

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