Asparagus Mushroom Chicken Recipes

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SAUTEED CHICKEN WITH ASPARAGUS AND MUSHROOMS



Sauteed Chicken With Asparagus and Mushrooms image

A great one-dish meal that will be perfect for summer! Found online; recipe states: Sautéing yields deliciously caramelized chicken; work in two batches so the skillet isn't crowded...

Provided by AZPARZYCH

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 lbs chicken thighs, cut into 2-inch pieces
coarse salt and pepper
1 lb button mushroom, trimmed and thinly sliced
2 lbs asparagus, tough ends removed, cut into 2-inch lengths
cooked noodles (optional) or rice (optional)

Steps:

  • In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
  • To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.

Nutrition Facts : Calories 584.7, Fat 38.9, SaturatedFat 10.3, Cholesterol 191, Sodium 210.4, Carbohydrate 13, Fiber 5.7, Sugar 5.2, Protein 48.2

CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE



Creamy Mushroom, Chicken & Asparagus Bake image

This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare.

Provided by Karen Rankin

Categories     Healthy Chicken Casserole Recipes

Time 35m

Number Of Ingredients 12

1 ½ tablespoons extra-virgin olive oil, plus 1 1/2 teaspoons, divided
2 (8 ounce) packages sliced fresh button mushrooms
1 cup chopped yellow onion
3 tablespoons all-purpose flour
2 ½ cups whole milk
2 teaspoons chopped fresh tarragon
½ teaspoon salt
½ cup finely grated Parmesan cheese, divided
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 (8.8 ounce) pouch precooked microwaveable whole-grain brown rice or 1 1/2 cups cooked brown rice
2 cups chopped cooked chicken breast
¼ cup whole-wheat panko breadcrumbs

Steps:

  • Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
  • Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 29.6 g, Cholesterol 55.6 mg, Fat 12.5 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 4.2 g, Sodium 412.6 mg, Sugar 8.6 g

CHICKEN AND ASPARAGUS BAKE



Chicken and Asparagus Bake image

You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET



Chicken, Asparagus, and Mushroom Skillet image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

  • Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  • Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE



One Pot Creamy Chicken and Asparagus Casserole image

Provided by Danae

Categories     Skillet + One Pot Meals

Time 30m

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into bite sized pieces
Kosher salt and fresh ground black pepper to taste
1/8 teaspoon cayenne pepper
2 teaspoons olive oil
1/2 of a yellow onion, diced
1 clove of garlic, grated or minced
2 cups sliced cremini mushrooms
1 1/2 cups chopped asparagus, cut approximately 1 inch in length
2 tablespoons flour
3/4 cup low sodium chicken broth
3/4 cup unsweetened almond milk or milk of choice
1 ounce low fat cream cheese, softened
1/2 cup plain non-fat Greek yogurt
1/2 cup shredded gruyere cheese
1/3 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
  • Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
  • Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
  • Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
  • Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
  • Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
  • Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

Nutrition Facts : Calories 454 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY



Chicken, Mushroom and Asparagus Stir-Fry image

A delicious stir-fry ready in just 25 minutes! This tasty chicken, mushroom and asparagus dish served with rice is perfect for an Asian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 cup uncooked regular long-grain white rice
2 cups water
2 tablespoons vegetable oil
1 lb chicken breast strips for stir-frying
1 lb asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
  • Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
  • Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1890 mg, Sugar 9 g

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE



Mushroom Asparagus Chicken Stir Fry Recipe image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 8

2 bundles asparagus
3/4 cup sliced mushrooms
2 Tablespoons olive oil (divided)
3 boneless skinless chicken breasts
1/2 cup chicken broth
2 Tablespoons lemon juice
1 teaspoon lemon pepper seasoning
dash pepper (we used fresh cracked)

Steps:

  • Heat stove to medium-high heat.
  • Cut asparagus into 2" pieces and place in a pan or skillet.
  • Chop mushrooms and place in skillet with asparagus.
  • Saute in 1 Tablespoon of olive oil until asparagus goes soft.
  • Set aside, and keep warm.
  • Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
  • Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
  • Add the vegetables into the pan with the chicken.
  • Cook until the chicken is a golden brown, and everything is heated through.
  • Add a dash of pepper.
  • Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 741 kcal, Fat 37 g, SaturatedFat 6 g, Cholesterol 261 mg, Sodium 985 mg, Carbohydrate 14 g, Sugar 7 g, Protein 88 mg

GARLIC CHICKEN WITH ASPARAGUS AND MUSHROOMS



Garlic Chicken With Asparagus and Mushrooms image

Baked chicken breast with asparagus spears rolled inside and topped with sliced mushrooms and whole garlic cloves. Suggestions: If you really like garlic, double the amount. To make the chicken spicy, simply sprinkle with cayenne pepper prior to baking.

Provided by Naren-lee

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breasts, cut in half
20 fresh asparagus spears (not canned)
1/2 lb sliced cremini mushroom
1/2 teaspoon salt
1 teaspoon pepper
10 garlic cloves, peeled

Steps:

  • Pre-heat oven to 375°F.
  • Pound the chicken breasts flat.
  • Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.
  • Place in baking dish. Cover with sliced mushrooms and garlic cloves. Bake at 375°F for 30 minutes. Let stand for 2-3 minutes before serving.
  • Serve with steamed vegetables or leafy green salad.

Nutrition Facts : Calories 106.4, Fat 1, SaturatedFat 0.3, Cholesterol 34.2, Sodium 344.4, Carbohydrate 8.2, Fiber 2.1, Sugar 2, Protein 17.4

CHICKEN & ASPARAGUS STIR-FRY



Chicken & Asparagus Stir-fry image

This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!

Provided by Sarah

Categories     Main Course

Time 25m

Number Of Ingredients 16

12 ounces chicken breast ((thinly sliced))
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon oil ((any neutral oil, such as vegetable or canola oil))
1 teaspoon oyster sauce
1/2 cup water ((or low sodium chicken stock))
2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
2 tablespoons oil ((any neutral oil, such as vegetable or canola oil))
1 clove garlic ((minced))
1 pound asparagus ((end trimmed and sliced on a sharp angle into 2-inch pieces))
1 tablespoon Shaoxing wine

Steps:

  • In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
  • Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
  • Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
  • Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
  • Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
  • Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
  • Taste for seasoning and add additional salt to taste if needed. Serve over rice.

Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ASPARAGUS & MUSHROOM CHICKEN



Asparagus & Mushroom Chicken image

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!

Provided by Shawn Lansing

Categories     Chicken

Time 45m

Number Of Ingredients 7

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

Steps:

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

CHICKEN, ASPARAGUS, & MUSHROOM BAKE RECIPE - (4/5)



Chicken, Asparagus, & Mushroom Bake Recipe - (4/5) image

Provided by s_curtis444

Number Of Ingredients 11

1 tbsp. butter
1 tbsp. olive oil
2 boneless skinless chicken breast (1/2 lb), cut into bite-size pieces
2 cloves garlic, minced
1 c. sliced mushrooms
2 c. sliced asparagus
pepper
1 pkg. (6oz) corn bread stuffing mix
1/4 c. dry white wine (optional)
1 can (14oz) chicken broth
1 can (10.7oz) condensed cream asparagus or cream of chicken soup, undiluted

Steps:

  • Preheat oven to 350. Heat butter and oil in large skillet till butter is melted. Cook and stir in chicken and garlic about 3 mins. over med-high heat till chicken is not longer pink. Add mushrooms; cook and stir 2 mins. Add asparagus; cook and stir about 5 mins or till asparagus is crisp-tender. Season w/ pepper to taste. Transfer mixture to 2 1/2 qt. casserole or 6 small casseroles. Top w/ stuffing mix. Add wine to skillet, if desired; cook and stir 1 min. over med-high heat, scraping up any browned bits from bottom of skillet. Add broth and soup; cook and stir till blended. Pour broth mixture into casserole; mix well. Bake, uncovered, about 35 mins. or till heate through and lightly browned.

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  • Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken
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  • Preheat grill to 350° to 400° (medium-high) heat. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or meat mallet. Sprinkle with seasoning and salt.
  • Grill chicken, covered with grill lid, 4 to 5 minutes. Add green onions to grill (if desired), and grill chicken and onions 4 to 5 minutes or until chicken is browned and done.
  • Snap off and discard tough ends of asparagus. Cook asparagus and next 2 ingredients in hot oil in a large nonstick skillet over medium-high heat, stirring often, 3 to 4 minutes or until asparagus is crisp-tender. Add capers and lemon juice; cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Remove from heat; stir in dill and butter, stirring until butter melts.


CHICKEN WITH CREMINI MUSHROOMS AND ASPARAGUS RECIPE ...
2004-05-24 Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Advertisement. Step 2. Heat 1 …
From myrecipes.com
4/5 (2)
Calories 275 per serving
Servings 4
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place 1 chicken breast half in a large heavy-duty zip-top plastic bag; pound to a 1/4-inch thickness. Repeat procedure with remaining chicken. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
  • Heat 1 teaspoon of oil in pan over medium-high heat. Add mushrooms, garlic, thyme, and asparagus; cook 3 minutes, stirring frequently. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, vinegar, and juice to pan; bring to a boil. Cook 1 minute or until slightly thick. Serve over chicken.


ONE POT CREAMY LEMON ITALIAN CHICKEN MUSHROOM AND ...
2019-01-15 One Pot Creamy Lemon Italian Chicken Mushroom and Asparagus Skillet . This One Pan Creamy Lemon Italian Chicken and Asparagus Skillet is a rich and flavorful dish full …
From sweetcsdesigns.com
4.4/5 (57)
Total Time 35 mins
Cuisine Italian
Calories 415 per serving


KETO CREAMY CHICKEN ASPARAGUS CASSEROLE - RULED ME
2021-09-02 Cook the chicken until internal temperature reaches 165F then remove from pan and set aside. 3. Add the other half of the olive oil along with the onion and minced garlic. 4. Then, add in the cremini mushrooms and asparagus pieces. Stir to combine well. 5. Sautee on low to medium heat for 2 – 4 minutes. 6.
From ruled.me
Servings 4
Total Time 35 mins


PAN ROASTED CHICKEN WITH ASPARAGUS AND MUSHROOMS
Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute. Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender. Transfer chicken to a plate.
From bigoven.com
Reviews 1
Servings 4
Cuisine Not Set
Category Main Dish


15 CHICKEN AND ASPARAGUS RECIPES | ALLRECIPES
2020-12-15 Veggie Chicken Pasta. Veggie Chicken Pasta. Credit: Kelly Duggan. View Recipe. this link opens in a new tab. This fresh chicken pasta is packed with flavor and healthy veggies, such as asparagus, zucchini, yellow squash, and mushrooms. Top with feta cheese and tomatoes to bring the whole thing together. 9 of 15. View All.
From allrecipes.com
Estimated Reading Time 4 mins


10+ CHICKEN AND ASPARAGUS RECIPES | EATINGWELL
2021-01-15 These chicken and asparagus recipes are perfect for lunch or dinner. Chicken is a filling source of protein while asparagus has numerous health benefits—including being packed with antioxidants, fiber and vitamins A, C, E and K. Try the delicious duo in recipes like Creamy Mushroom, Chicken & Asparagus Bake or Chicken Pesto Pasta with Asparagus …
From eatingwell.com
Author Eatingwell


CREAMY MUSHROOM & CHICKEN ASPARAGUS RECIPE | NESTLé FAMILY ME
Place sliced Mushrooms on the bottom of an ovenproof dish, roughly about 30cmx20cmx10cm in size. Flatten each Chicken Breast, using a mallet, to a 1cm thickness. On a flat surface, lay out a flattened chicken breast, place 6-7 Asparagus pieces (about 50 g) in the center and, roll chicken breast around the asparagus.
From nestle-family.com


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