Serve With
This can be had as a whole dish by itself. You may serve it with white rice or brown rice or with salads like Cucumber Strawberry Salad, Lemon Dill Potato Salad( No Mayo), or Apple Kale Salad With Apple Cider Vinaigrette.
This dish has everything that one would need for a perfect dinner. It is one pan, therefore so easy to clean up. An excellent dish to have your favorite seasonal asparagus. The herby lemon butter sauce is to die for. I would pair it with some rice or noodles for a complete meal. All three – chicken, asparagus, and mushrooms are sauteed and cooked in butter, giving great flavor.
Are you team – Chicken breast or Chicken thigh? Honestly, I love both of them. If you know the right way of cooking them, both taste great. Many might disagree with me and say chicken thigh is always better. It is true, but chicken breast can be juicy and tender with good marination and the right cooking time. My preference differs depending on the recipe. Coming to this Lemon Herb Chicken, Asparagus, & Mushroom Skillet recipe, both chicken breast and thighs will work here. All you have to do is adjust the cooking time. You may also bake the chicken once you have seared the meat. All that juice released from the chicken will make a delicious butter herb sauce. With spring around the corner, Asparagus will soon be in season. Asparagus tastes best when it is still crunchy, and the seasoning is not overdone. The lemony herb butter sauce goes well with asparagus by retaining its natural taste. Not only is Asparagus a delicious vegetable, but it is also high in fiber and loaded with nutrients. You must check the Chicken and Asparagus Stir-fry Noodle recipe when discussing asparagus. This noodle stir-fry has lovely Asian sauce, Gluten-free rice noodles, and crunchy Asparagus. This is not a gravy dish; the sauce is thick and delicious. Also, no cream is used here, which scores when you do not want very creamy sauces. it is just right to compliment the chicken and sauteed asparagus.
Saute mushrooms
Add butter and saute mushrooms chopped to quarter-inch sizes on a hot skillet or pan. Start with high heat, and after the butter melts, reduce heat to medium. Saute until the mushrooms get brown. Take them out and keep them aside.
Garlic and Herbs
Add the minced garlic with the remaining butter. Garlic should lose its raw smell. Add the chopped herbs of thyme and rosemary and saute along with garlic. They should smell aromatic, and then you should chicken.
Cook chicken in stock
Add chicken thigh pieces. Flip them, so they coat well with the herbed garlic butter. Cook them for 5 minutes on a medium flame. Chicken should be almost cooked but not fully done. Next, add lemon juice and paprika. Flip the pieces so that they coat well with these. Slowly pour the chicken stock. Let the stock simmer for 5 minutes.
Mushrooms & Asparagus
Time to add the sauteed mushrooms & asparagus to the pan. Toss everything well. Let it cook for another 4 minutes. Take it from the fridge, and you can reheat this in the microwave. Place it in a microwave-safe container and cover it with an aluminum foil or paper towel. You may also choose to reheat it on a pan/skillet until it is hot. Do not overheat it as the chicken may overcook and may taste chewy. Bread goes well with a protein-rich dish like this. Make this Cheesy Garlic Bread or a simple option No-Knead Rustic White Bread.
Other chicken thigh recipes
Garlic Butter Chicken Thighs Oven Baked Creamy Chicken Thighs Sweet and Spicy Boneless Chicken Thighs Creamy Garlic Parmesan Chicken Cilantro Lime Chicken
