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Easy Creamy Chicken Mushroom Asparagus Skillet

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5 from 12 reviews

This creamy mushroom chicken skillet is topped with tender asparagus and tangy sun dried tommatoes. It’s a simple one-pan dinner that’s hearty, delicious, and easy to make!

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

  1. 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.
  2. 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.
  3. 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.
  4. Add chicken and vegetables back to skillet and simmer for 2-3 minutes. Sprinkle with remaining parsley.

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