chicken asparagus and mushroom skillet

Chicken, Asparagus, and Mushroom Skillet

This chicken with asparagus and mushroom dish is sautéed 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.


    • 3 tablespoons butter

    • 2 tablespoons olive oil

    • 1 ½ cloves garlic, minced

    • 1 ½ teaspoons lemon juice

    • 1 ½ teaspoons white cooking wine

    • ½ teaspoon dried parsley

    • ½ teaspoon dried basil

    • ¼ teaspoon salt

    • ⅛ teaspoon dried oregano

    • 2 medium skinless, boneless chicken breast halves, sliced

    • ½ pound fresh asparagus, trimmed and cut into thirds

    • 1 cup sliced fresh mushrooms


    1. Melt butter and olive oil in a skillet over medium-high heat. Stir garlic, lemon juice, wine, parsley, basil, salt, and oregano into hot butter-oil mixture.

    2. Add chicken; cook and stir until chicken is browned, about 3 minutes. Flip, reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink inside, about 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). 

    3. Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.

    4. Stir in mushrooms and cook until they release their juices, about 3 more minutes.

    5. Serve hot over rice or pasta. Enjoy!