Chicken, Asparagus, and Mushroom Skillet Recipe

This is a quick, easy and very tasty dish. I only gave it 4 stars because I had to add a lot more lemon juice and wine. The liquid cooked down really fast so I used a total of 3 tbl wine & 3 tbl lemon juice. Just kept the ratio equal. Just know that you can't add the extra liquid until later or the chicken won't brown it will steam. If it is too thin, add another tbl of butter to thicken or resv one of the tbls the recipe calls for until you add the extra liquid. I used 1 Tbl fresh parsley because I had it on hand. I did use 2 cups of mushrooms per the suggestion. I have been looking for a new simple but tasty chicken recipe and this is it! Thank you Grneyedmustang; this must be the next best thing to being in your kitchen :)

There were 3 of us so adjusted the amounts to: 4 tbsp butter, 3 tbsp oil, 3 cloves garlic, 3 total tbsp of lemon juice and Marsala, 1 tbsp each of fresh parsley and basil, 1/2 tsp fresh oregano, 1/2 tsp salt, 1 lb chicken, 3/4 lb asparagus, and 2 cups sliced mushrooms. I initially used only 2 tsp each of the lemon and wine to sauté the chicken, added more with the asparagus and the rest with the mushrooms. There was a little chicken leftover but all veggies were gone! I served with a tossed green salad - so good!

I made this with chicken tenders which filled the pan, so it was hard to get the asparagus to the bottom of the pan. Next time, I will cook the chicken and remove it from the pan so the asparagus can sit in the sauce to cook, then add it back to the pan after the mushrooms cook down to reheat. I will double the wine and lemon juice for more sauce, and add more salt and some pepper for additional seasoning.

This is so tasty and healthy!!!! Even my asparagus hating son didn’t complain. I doubled the garlic, mushrooms and asparagus. I cooked the mushrooms first, then set aside and browned the chicken with seasoning before adding them back with the liquid and rest of ingredients. Thanks grneyedmustang, this is a keeper!

We loved it but next time I'll add a little more garlic, lemon and maybe a drop more salt. I just felt it needed a little more flavor. I didn't have dried parsley or basil so I used 1 T paste for each of them (I made 4 servings) instead of 1 tsp of dried. I really like the spice pastes. Start to finish was 45 minutes, keep chicken in the pan a while to brown. The browner, the better and since I doubled the recipe there was more sauce in the pan so it took longer for chicken to brown.

This was wonderful! I tenderized my chicken with a meat tenderizer before cutting it, I doubled the mushrooms and the sauce. Served with rice. I will definitely make this one again!

Family loved it! I doubled the wine and lemon and added a tablespoon of chicken better than bouillon. Cooked chicken then removed it before cooking veggies. Removed veggies and added 1/2 cup of half and half with 1 tablespoon of cornstarch , cooked it down and put all back in pan. Incredibly flavorful and cream just seemed to bring it all together

Didn't use any white wine, and used a full pound of Asparagus and 8 oz pkg of fresh sliced mushrooms. Also 2 very large chicken breasts, flattened so they would cook a little more evenly. Husband and I agree this could be a semi regular item. Not too hard to make...

Based on other reviews, I amended as follows: Added red onion Doubled lemon juice, wine & spices (added even more wine toward end as I cook heavy on the wine) Cooked chicken & set aside Cooked asparagus a bit longer prior to adding mushrooms, braised In the extra wine with lid on. (Asparagus stalks I had on hand were rather thick) Served over wild rice mix. It turned out absolutely perfect.

Good recipe. Added a chopped shallot when sautéing mushrooms and asparagus (after taking chicken out of the pan so it doesn't overcook). Also, if a more creamy sauce is desired, place chicken back to into pan with all ingredients and add one jar of Paul Newman Alfredo sauce until heated.

Very flavorful! I gave it 5 stars due to the simplicity and good taste. I followed the recipe, except that I removed the chicken, added a splash of chicken broth, then added the asparagus, followed by the mushrooms. I will definitely make this again.

This was delicious. I used 3x the lemon juice and wine but kept the rest the same. Served with a little sriracha over cauliflower rice. Definitely recommend it. Wish I’d have doubled the mushrooms as well.

Delicious! I found it didn’t need rice or pasta, it was fine without. Mind you, I used chicken thighs. Sooo good, I think it’d be good with seafood too. Thanks Paula!

Solid easy and inexpensive meal! I had just about all the ingredients, just had to sub the white cooking wine for white wine vinegar and I did not have parsley. It was great and the chicken was really tender (I sliced it prior to cooking, as the recipe shows but the pics do not). I was in a hurry, so I am fairly certain that I was not perfect in my measurements (so it is forgiving) and I used three chicken breasts....it was still delicious. Will make again on another busy night.

I’m genuinely surprised how good it was.

This was really good! I followed the directions but used fresh parsley and oregano because I grow it, and used a full pound of asparagus and 1/2 pound of mushrooms. Oh, and real wine!

So simple and full of flavor.

Round the dish off with red wine reduction, smoother, silkier, healthier, and above all so much more flavour. Only necessary change required. X

I made smaller chicken pieces, came out very tender with some browning. practically tripled the garlic, doubled the wine/lemon juice (added in 2 stages). very subtle, but nice enough flavor. Would have liked more 'sauce'

Loves the simple and quick recipe! Easily to remember after doing it for the first time.