Real Recipes From Real Home Cooks ®

asparagus & mushroom chicken

(3 ratings)
Blue Ribbon Recipe by
Shawn Lansing
Nolanville, TX

I love asparagus and mushrooms and made this one evening with ingredients I had on hand for a quick dinner. It's been a favorite of mine ever since!

Blue Ribbon Recipe

A quick and easy chicken recipe for when you're looking to lighten up dinner. We love mushrooms and asparagus together. Combined with sliced chicken breasts, it reminds us of stir-fry and tastes like spring. With hints of garlic and lemon, we enjoyed this dish. Depending on how you serve it, this can be a low-carb meal. If you're not watching carbs, it would be delicious served over rice.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For asparagus & mushroom chicken

  • 4
    chicken breasts, boneless and skinless
  • 1 bag
    frozen asparagus spears, thawed (12 oz)
  • 1 pkg
    mushrooms, fresh (8 oz)
  • 4 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    minced garlic
  • 1
    lemon juice, fresh
  • sea salt & fresh cracked pepper (to taste)

How To Make asparagus & mushroom chicken

  • Olive oil and garlic in a skillet.
    Add the olive oil and minced garlic to a skillet and turn the heat to medium.
  • Sliced chicken breasts added to the skillet with garlic.
    Cut chicken breasts into strips and add to skillet.
  • Asparagus, lemon juice, salt, and pepper added to skillet.
    Cut asparagus spears into smaller pieces and add to the skillet when the chicken is just about done. Add the lemon juice, salt, and pepper.
  • Mushrooms mixed in to cook.
    Add the mushrooms and stir. Cook until mushrooms are still firm but cooked. Add more salt and pepper if needed. Serve with rice or pasta. This would also be great on a baked potato.