Friday, February 22, 2019

One Pot Chicken, Asparagus, & Mushroom Dinner

One Pot Chicken, Asparagus, & Mushroom Dinner. This is the best dinner recipe and it's super simple to make! Everything is cooked in one pot making for easy cooking and easy clean up! The chicken is so flavorful and delicious! The sauce is a white wine based sauce with lemon, mushrooms, and asparagus. Then, you serve the chicken and sauce over a bed of mashed potatoes! YUM! Make it with me!

One Pot Dinners are my favorite! I love how simple they make dinner and the clean up is so easy when you are done! This recipe is ready in 30 minutes or less! It's great as a weeknight dinner, or as a company worthy dish!

When making chicken in a skillet, it's easier than you think! The secret is to get the pan and oil heated very hot before you add the chicken. If the chicken doesn't sizzle when you add it to the pan, it's not hot enough. You know that the chicken is cooked on each side when it is easy to flip. If the chicken sticks to the pan, it's not ready to flip yet! If you can flip the chicken breasts once, you will have the best results!

For this recipe, you can use either white wine or chicken broth as the base of the sauce! I personally love using white wine because I love the next level flavor it brings to the dish. We have tried it with chicken broth and it works great too! Let me know what you try in the comments below!

We love serving this dish over mashed potatoes. My favorite method for cooking mashed potatoes is to cook them in the Instant Pot. Here is the link to that recipe on the blog Instant Pot Mashed Potatoes.

One Pan Chicken, Asparagus, & Mushroom Dinner
Yields 6 servings

2 tablespoons extra virgin olive oil
3-4 chicken breasts
Salt & Pepper
1/4 cup butter
3 tablespoons shallots, diced
4 garlic cloves, diced
3 tablespoons fresh tarragon, finely chopped
1 1/2 cups mushrooms, sliced
juice of one lemon
1 cup dry white wine or chicken broth
1 can coconut milk
1 bunch asparagus
shredded parmesan cheese (optional)

Start by heating olive oil in a frying pan on the stove over medium high heat.

While the pan is heating, half each chicken breast. Pound the chicken breasts with a mallet until this chicken is thin. Next, sprinkle some salt and pepper over each breast.

Now that the chicken is pounded and the frying pan is hot, place the chicken breasts in the pan. Set a timer for 2 minutes and cook one side of the chicken. When the timer sounds, flip the chicken breasts. Place the lid on the pan and set the timer for 4 more minutes. (Chicken should come away from the pan and flip easy. If it sticks, cook for an additional minute or two).

Chicken breasts should be cooked and golden brown. Place the cooked chicken on a plate and cover with foil. Set aside.

In the same pan over medium heat, melt butter.

Add the shallots, garlic, tarragon, and mushrooms. Saute for 2-3 minutes, until the mushrooms are soft.

Next, add the lemon juice & white wine or chicken broth and simmer for 5-10 minutes, until the smell of alcohol disappears.

Finally, reduce to a low heat and stir in the coconut milk. Add the asparagus to the sauce, place the lid on the pot, and steam asparagus for 1 minute.

Serve over mashed potatoes or noodles.

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