Easy Chicken with Asparagus and Mushrooms in 30 Minutes
By Laura
Chicken with Asparagus and Mushrooms
Golden brown, pan-seared chicken cutlets are coated in a garlicky lemon sauce and served with tender asparagus and mushrooms. Everything cooks in one skillet in about 30 minutes, perfect for a quick spring or summer dinner.
This Is the One-Pan Chicken Dinner I’ll Be Making All Spring and Summer
"How is this so easy yet so good??" When I find myself asking this question after testing a new recipe, that’s when I know I’ve struck gold.
This lemony chicken skillet seems so simple on the surface, but its many layers of flavors and textures make it stand out from the crowd. There’s golden pan-seared chicken, a zippy lemon sauce, crisp-tender asparagus, and mushrooms that soak up all of the garlicky, lemony goodness like little sponges.
This is one-pan cooking at its finest, with the chicken and veggies finishing in around 30 minutes. During the last few minutes of simmering, you can toss together a simple arugula salad or set some rice to cook when you start the chicken, and dinner is served.
It’s the kind of meal that makes you feel like you’ve got your act together, even on your busiest nights.
Enjoy!
Tips for Making This Recipe
Slice the chicken breasts in half lengthwise to reduce the cook time. Sometimes I can find pre-made chicken cutlets at my local grocery store, but more often than not I have to purchase chicken breasts and prep my own.
Slicing them lengthwise takes just a few extra seconds, but it significantly reduces the cook time and prevents the edges of the chicken from drying out.
Thinner asparagus spears are more tender and flavorful. I used to buy thick asparagus spears, thinking they were more mature and therefore better.
But in reality thick asparagus spears tend to be fibrous and tough to chew, so look for thinners ones if you can.
Freshly grated Parm melts seamlessly into the sauce. The stuff from a shaker can (and even some of the bagged shredded Parm) always clumps up in the sauce, so avoid using it here.
A Few Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Chicken- I used boneless skinless chicken breasts that I sliced in half lengthwise to create a total of four thinner chicken cutlets.
- Mushrooms – Brown button mushrooms are savory, slightly nutty, and add lots of great texture.
- Asparagus- I prefer cutting mine into 1 1/2-inch pieces for quicker cooking and easy eating.
- Lemon juice- Freshly squeezed delivers the brightest flavor, but bottled works in a pinch too.
- Parmesan cheese- For a different flavor profile, sub in Pecorino Romano, feta, or crumbled goat cheese.
Love asparagus? I add this spring vegetable to salmon pasta, creamy risotto, orzo salad, and goat cheese frittatas too!
How to Cook the Chicken and Veggies in One Pan
- Prep the chicken. As with most of my skillet chicken recipes, I start by slicing the thicker breasts into thin cutlets and then season them generously with salt and pepper.
- Brown the chicken. I like using a blend of olive oil and butter here; the butter makes the chicken taste a little richer, while the oil prevents the butter from burning. Remove the chicken to a plate while you cook the asparagus and mushrooms.
- Saute the aromatics. To the now-empty pan, add some garlic, shallot, and thyme. Once that’s fragrant and the shallot has softened, add the quartered mushrooms and keep cooking until they start to soften.
- Add the asparagus and chicken. Stir in the lemon juice and chicken broth, followed by the asparagus pieces. Nestle the chicken into the lemon sauce and simmer for no more than 5 minutes to finish cooking the chicken.
- Sprinkle on the Parm and serve. The cheese should melt into the lemon chicken and asparagus, adding an extra layer of umami flavor.
Chicken with Asparagus and Mushrooms
Golden brown, pan-seared chicken cutlets are coated in a garlicky lemon sauce and served with tender asparagus and mushrooms. Everything cooks in one skillet in about 30 minutes, perfect for a quick spring or summer dinner.
Chicken with Asparagus and Mushrooms
Method
- As with most of my skillet chicken recipes, I start by slicing the thicker breasts into thin cutlets and then season them generously with salt and pepper.
- I like using a blend of olive oil and butter here; the butter makes the chicken taste a little richer, while the oil prevents the butter from burning. Remove the chicken to a plate while you cook the asparagus and mushrooms.
- To the now-empty pan, add some garlic, shallot, and thyme. Once that's fragrant and the shallot has softened, add the quartered mushrooms and keep cooking until they start to soften.
- Stir in the lemon juice and chicken broth, followed by the asparagus pieces. Nestle the chicken into the lemon sauce and simmer for no more than 5 minutes to finish cooking the chicken.
- The cheese should melt into the lemon chicken and asparagus, adding an extra layer of umami flavor.
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Slice the chicken breasts in half lengthwise to reduce the cook time. Sometimes I can find pre-made chicken cutlets at my local grocery store, but more often than not I have to purchase chicken breasts and prep my own. Slicing them lengthwise takes just a few extra seconds, but it significantly reduces the cook time and prevents the edges of the chicken from drying out.
Thinner asparagus spears are more tender and flavorful. I used to buy thick asparagus spears, thinking they were more mature and therefore better. But in reality thick asparagus spears tend to be fibrous and tough to chew, so look for thinners ones if you can.
Freshly grated Parm melts seamlessly into the sauce. The stuff from a shaker can (and even some of the bagged shredded Parm) always clumps up in the sauce, so avoid using it here.
Private Notes
Tried this recipe?
Let us know how it was!What to Serve With This One Pan Chicken Dinner
- Lemon Rice or Plain Rice
- Easy Green Beans with Brown Butter Almondine
- Parmesan Risotto
- Glazed Carrots
- Sauteed Spinach with Garlic
- Kale Salad with Pine Nuts
