How was your weekend? I hope you had nice weather and got to indulge in some great food and libations. My weekends are full of cooking, photography, videography and family. It just does not seem like there are enough hours in a day. I wish I could just slow down time altogether .
Spring is rolling in here kind of slow this year. We had an unseasonably warm winter and then we got popped with some pretty cool weather here in the last few weeks. It has put the kibosh on the blooms of the Bradford Pear trees, Forsythia bushes and some of the daffodils. The positive side of this is that maybe every ones allergies will not be as bad including my son.
So this past weekend I created a new recipe…..or at least a new recipe by my standards. You are going to love this Easy Creamy Chicken Mushroom Asparagus Skillet. Lightly browned chicken breasts are topped with golden mushrooms, tender-crisp cooked asparagus, sun dried tomatoes and drizzled with a creamy white wine sauce. Oh mercy…I am making myself hungry.
This beautiful recipe can made in less than thirty minutes making it easy enough for a weeknight meal and fancy enough for company. You can serve over a bed of angel hair pasta or white rice. Easy Creamy Chicken Mushroom Asparagus Skillet pairs wonderfully with a dry crisp white wine like a Sauvignon Blanc or a Pinot Grigio.
So if you are having company over this weekend, just want to score brownie points with your significant other, or you just appreciate darn good food than get the ingredients on the grocery list. For goodness sake don’t leave the grocery list on the counter like I have done numerous times.
Easy Creamy Chicken Mushroom Asparagus Skillet
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts sliced in half lengthwise creating 4 thinner breasts
- 2 tablespoons of butter
- 8 ounces sliced mushrooms
- 1/2 lb asparagus trimmed and cut in thirds
- 1/3 cup sun dried tomatoes julienne
- 3 cloves garlic minced
- 1 1/2 tablespoons flour
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1/4 cup heavy cream
- Salt & pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Heat 1 tablespoon of olive oil over medium high heat. Add chicken and cook 4-5 minutes on each side. Remove and place on plate.
- Melt butter and add mushrooms. Cook until they start to turn golden brown about 2-3 minutes; stirring several times Add asparagus and sun dried tomatoes. Cook for an additional 5 minutes; stirring several times. Remove vegetables to plate.
- Heat 1 tablespoon olive oil in skillet over medium low heat. Add garlic and cook for about 1 minute while stirring continuously. Sprinkle flour over garlic and oil whisking continuously; cook for 90 seconds. Slowly add wine and whisk in. Cook down for 1 minute. Whisk in chicken broth and cream. Salt and pepper to taste. Sprinkle with 1 tablespoon parsley.
- Add chicken and vegetables back to skillet and simmer for 2-3 minutes. Sprinkle with remaining parsley.
Video
Nutrition
Other recipes you will love!
Shirley Hoagland
I live in a small NW Michigan town with one grocery store which does not carry buttermilk. Any good substitution for that?
Beth Pierce
Make your own buttermilk. Add 1 tablespoon lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes, then use it in the recipe. I did not look up the quantity of milk used in this recipe, so you will need to adjust accordingly.
Jill
Loved this! Easy to follow and no adjustments needed as can happen when preparing a recipe for the first time. I used about 1.5 lbs chix breasts but cut them up and seasoned with Dan-O’s. Made penne pasta and served in one pot. It was beautiful and tasty! I’ve had much worse at restaurants!
Beth Pierce
Thanks Jill! So glad that you liked it!
Nana Beck
This dish is amazing. I would definitely make it again, and not change a thing. My family loved it and I served Applesauce on the side.
Beth Pierce
Thanks Nana! So glad that you liked it! Applesauce sounds delicious with it.
i
l
looks delicious, what can be substituted for wine?
Beth Pierce
Just omit it and add a little more chicken broth and little bit more cream.
Amy L Weir
There are so many ways sun dried tomatos options, whicn did you use? TY
Beth Pierce
I used jarred ones packed in olive oil and just drained them real well.
Laura Reese
This recipe has so many great flavors. My family really loved it.
Rachael Yerkes
love this skillet! Such a good one!
Eden
This was amazing! We can’t wait to make it again and I was so happy my kiddos ate it too!
Julia F
Such a delicious recipe that comes together in no time at all. One pan winner!
Courtney
I loved this dish! Super flavourful, easy to make, and with the one pan clean up was a breeze! Adding this to our regular rotation for sure!
Andrea Metlika
I believe I have just found my new favorite chicken recipe. Can’t beat mushrooms, asparagus and sundried tomatoes with chicken.
Lisa Huff
Loving how easy this is. Such a great dinner option and can never have too many chicken recipes!
Beth Pierce
Thanks so much Lisa! So glad that you liked them!
Anita
This is such a great recipe. The ingredients are easy, and it is so fast to cook. Dinner is done in a jiffy. 🙂
L L Schmidt
Would love to try this but you do not list nutrition info nor servings per recipe. Will take me a while to figure it out. I have 2 breasts which totally weigh 1 1/2 pounds. I am assuming that each serving will be 6 ounces chicken. I will post when I cook it after figuring out nutrition.
Beth Pierce
Adding nutritional information is on my list of things to do this year although it will only be on recipes moving forward as I would have to re-plug all of them. Please let me know what you think of the recipe after cooking. Your approximation on the ounces sounds right on.
Justin
Excellent recipe. Very tasty and easy to cook. I added a teaspoon of wholegrain mustard to the sauce and gave it an extra dimension. Will make again for sure. Thankyou.
Beth Pierce
My pleasure. So glad that you liked it!
Beth Pierce
I am not sure why. I updated a wordpress file the other day. Please try again.