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.

Course Main Course

Cuisine American

Keyword asparagus, chicken, mushrooms

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 254kcal

Ingredients

2 boneless, skinless chicken breasts (approx. 1 - 1 ½ pounds)
1 ½ teaspoons kosher salt , divided
1 ½ teaspoons freshly ground black pepper , divided
2 tablespoons olive oil
2 tablespoons butter
1 large shallot , minced
3 garlic cloves , pressed or minced
4 sprigs fresh thyme , plus more for garnish
½ pound brown button mushrooms , quartered
1 cup chicken broth
½ lemon , juiced
1 pound asparagus , trimmed and cut into 1 ½-inch pieces
¼ cup freshy grated Parmesan cheese

Instructions

Season the chicken breasts, then brown in a skillet. Trim any excess fat from 1 - 1 ½ pounds chicken breasts and slice each in half lengthwise to make two thin cutlets (four total).
With 1 teaspoon Kosher salt, and 1 teaspoon freshly ground black pepper, evenly season all sides of the chicken breasts.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high. Add the chicken breasts and cook for 3-4 minutes per side or until golden brown. Transfer to a platter or sheet pan and cover with foil.
Sauté the aromatics with the mushrooms. Wipe out any burned crispies from the skillet, then heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium.
Add 1 minced shallot, 3 pressed garlic cloves, and 4 sprigs fresh thyme, and cook, stirring occasionally so garlic doesn’t burn, until soft, about 3 minutes.
Add ½ pound quartered mushrooms and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Finish the sauce with the asparagus and chicken. Increase heat to medium-high and add 1 cup chicken broth, the juice of ½ lemon, and 1 pound asparagus pieces, and bring to a simmering boil.
Nestle the browned chicken with their juices in the skillet, and cook for 3-5 minutes or until the asparagus is tender and chicken is cooked through.
Taste for seasoning and add more salt or pepper if needed. Garnish with grated Parmesan cheese and chopped thyme leaves.

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