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Ingredients
Scale
- 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 freshly grated parmesan cheese
Instructions
- Season the chicken breasts with 1 teaspoon kosher salt and 1 teaspoon black pepper. Brown the chicken in a skillet for 3-4 minutes on each side until golden.
- Removing burned bits from the skillet, sauté 1 minced shallot, 3 minced garlic cloves, and 4 sprigs thyme in the remaining olive oil and butter until soft, about 3 minutes.
- Add ½ pound of quartered mushrooms and cook for 4-5 minutes until they soften.
- Increase the heat, add 1 cup chicken broth, the juice of ½ lemon, and 1 pound of asparagus. Bring to a boil.
- Nestle the browned chicken in the skillet, cooking for 3-5 minutes or until the asparagus is tender and chicken is cooked through. Adjust seasoning as needed. Garnish with grated Parmesan cheese and thyme.
Notes
For added flavor, marinate the chicken for a few minutes in lemon juice and herbs before cooking.
Feel free to substitute other vegetables or add your favorite spices to the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 grams
- Sodium: 850 mg
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: N/A
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 95 mg