My Easy Chicken with Mushroom and Asparagus Skillet is a quick, comforting dish perfect for busy weeknights. Juicy chicken cutlets, golden mushrooms, and fresh asparagus come together in a rich, flavorful white wine sauce for a simple yet satisfying meal. With just a handful of ingredients and a single large skillet, this easy chicken recipe comes together fast and is sure to be a whole family favorite.
This Easy Chicken with Mushroom and Asparagus recipe is our go-to weeknight one pot dinner because it’s quick, flavorful, and made in one large skillet. Searing the chicken cutlets creates a golden brown crust while the white wine and chicken stock sauce keeps everything light yet rich. The fresh asparagus and golden mushrooms soak up all that goodness, making each bite delicious.
It’s the kind of healthy dinner that feels special but comes together effortlessly. Whether served with mashed potatoes, white rice, or just some crusty bread to soak up the sauce (the best part), it’s a real deal simple dinner!
Looking for more? Try my Chicken Spiedini, Stuffed Chicken Breasts, Italian Dressing Chicken, and Chicken & Vodka Pasta.
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🌟 Why You'll Love this Recipe
- Perfect Balance of Flavors – A light yet rich sauce enhances juicy chicken, while asparagus and mushrooms add freshness and depth.
- Effortless but Impressive – Simple ingredients come together in 30 minutes for a meal that feels special with minimal effort.
- Creamy Without Being Heavy – A silky white wine sauce keeps it flavorful and satisfying without the need for heavy cream.
🥘 Ingredients
- Chicken Cutlets – Thin skinless chicken breasts cook quickly and stay juicy, making them perfect for a fast, flavorful skillet meal. If using whole chicken breasts, slice them in half for even cooking. You can also use Chicken thighs but make sure to adjust the cooking time.
- Mushrooms – Golden mushrooms add a deep, earthy flavor and soak up the sauce beautifully. Cremini or button mushrooms work well too, but avoid canned mushrooms as they lack texture.
- Asparagus – Fresh asparagus brings a light, slightly crisp bite that balances the richness of the sauce. Trim the woody ends for the best texture. You can any of your favorite vegetables like broccoli or zucchini too.
- White Wine – A splash of dry white wine adds depth and acidity, enhancing the sauce without overpowering the dish. If you prefer to skip alcohol, substitute with extra chicken broth and a squeeze of lemon juice.
- Chicken Broth – A cup of chicken broth forms the base of the sauce, adding flavor while keeping everything light. Use low-sodium broth if you want more control over seasoning.
- Butter – A couple of tablespoons of butter help create a silky, flavorful sauce while adding richness to the seared chicken.
- Olive Oil – Extra virgin olive oil helps sear the chicken to a golden brown while adding a hint of fruity richness. If needed, add an extra drizzle when sautéing the mushrooms and asparagus.
- Garlic – Fresh garlic brings warmth and aroma, infusing the sauce with a deep, savory flavor. Minced garlic cloves work best, but garlic powder can be used in a pinch—just reduce the amount slightly.
- Flour – A light coating of all-purpose flour on the chicken helps create a crispy crust and slightly thickens the sauce as it simmers creating the creamy sauce.
- Fresh Parsley – Chopped fresh parsley adds a bright, herby finish, balancing the richness of the dish. If you prefer, fresh basil can be a great alternative.
- Salt and Black Pepper – Simple seasonings enhance the natural flavors without overpowering the dish. Freshly cracked black pepper adds warmth and depth to the sauce.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Chicken: Pat the chicken cutlets dry with a paper towel. In a shallow dish, mix the flour with salt and black pepper. Dredge each cutlet in the seasoned flour, shaking off any excess.
Sear the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Once hot, add the chicken cutlets and sear until golden brown, about 3–4 minutes per side. Remove from the skillet and set aside.
Sauté the Mushrooms and Asparagus: In the same skillet, add a drizzle of olive oil if needed. Add the minced garlic and cook for 30 seconds until fragrant over medium heat. Stir in the mushrooms and cook until softened and golden brown, about 3–4 minutes. Add the asparagus and cook for another 2–3 minutes until slightly tender.
Deglaze with White Wine: Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the skillet. Allow the alcohol to cook off, leaving behind a rich depth of flavor.
Simmer the Chicken: Stir in the chicken broth and fresh parsley. Return the seared chicken to the skillet, nestling it among the mushrooms and asparagus. Cover and let it simmer for 10–15 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
Serve and Enjoy: Plate the chicken with asparagus and mushrooms, spooning the sauce over the top. Garnish with extra fresh parsley if desired, and serve with mashed potatoes, white rice, brown rice, or crusty bread to soak up the sauce.
👩🏼🍳 Chef's Tips
- Let the Chicken Rest Before Serving: After simmering, let the chicken rest in the skillet for a couple of minutes before serving. This helps the juices redistribute, keeping the chicken tender and ensuring every bite is flavorful and juicy.
📖 Substitutions & Variations
Use chicken thighs instead of cutlets – Chicken thighs add extra juiciness and richness, but they may need a slightly longer cooking time to reach 165°F.
Swap white wine for lemon juice – If you prefer to cook without alcohol, lemon juice adds a bright acidity that enhances the flavors of the sauce.
Add heavy cream for extra richness – Stir in a splash of heavy cream at the end for a velvety, creamy sauce that takes this dish to the next level.
🍴 Serving Suggestions
Serve over white rice – The fluffy texture of white rice soaks up the flavorful sauce, making every bite satisfying and delicious.
Pair with mashed potatoes – Creamy mashed potatoes complement the richness of the sauce and add extra comfort to the meal.
Enjoy with crusty bread – A warm baguette or sourdough is perfect for dipping into the sauce and soaking up all the flavors.
💭 Recipe FAQs
Yes! Chicken thighs are a great alternative and add extra juiciness to the dish. Since they take a little longer to cook than skinless chicken breasts, sear them for about 5–6 minutes per side until golden brown, then let them simmer in the sauce until they reach an internal temperature of 165°F using an instant-read thermometer.
🥣 Storage & Reheating
Let the chicken cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a splash of chicken stock to keep the sauce from drying out. Avoid microwaving for too long, as it can dry out the chicken.
For longer storage, freeze in an airtight container for up to 2 months, then thaw in the fridge overnight before reheating.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Chicken with Mushroom & Asparagus Skillet
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Equipment
- Kitchen Tools Needed
- Large skillet
- Measuring cups & spoons
- Tongs or spatula
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil plus extra if needed
- 2 tablespoons butter
- 4 chicken cutlets thin chicken breasts
- ½ cup all-purpose flour
- Salt and pepper to taste
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 bundle asparagus trimmed
- ½ cup white wine
- 1 cup chicken broth
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the chicken: Pat 4 chicken cutlets dry with a paper towel. In a shallow dish, mix ½ cup all-purpose flour with salt and pepper. Dredge each cutlet in the seasoned flour, shaking off any excess.
- Sear the chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once hot, sear the chicken cutlets for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add 1-2 teaspoons of olive oil if the pan looks dry. Add 3 cloves minced garlic and sauté for about 30 seconds until fragrant. Stir in 8 ounces sliced mushrooms and cook for 3-4 minutes until softened. Add 1 bundle trimmed asparagus and cook for another 2-3 minutes until slightly tender.
- Deglaze with white wine: Pour in ½ cup white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off while enhancing the flavor.
- Simmer the chicken: Stir 1 cup chicken broth and 2 tablespoons chopped fresh parsley into the pan. Return the seared chicken to the skillet, nestling it among the asparagus and mushrooms. Cover and let it simmer for 10-15 minutes until the chicken is fully cooked and the flavors meld together.
- Serve and enjoy: Plate the chicken with asparagus and mushrooms, spooning the flavorful sauce over the top. Garnish with extra fresh parsley if desired. Serve with warm crusty bread to soak up the sauce.
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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