I do, truly, love a one pot (or skillet) meal! I love the easy cleanup and I love having one dish that covers all the bases – protein, veggies and starch (if starch is your thing – it’s, clearly, mine!). This recipe checks all the boxes. And, to top it off – it couldn’t be easier!
The prep started by cutting up my chicken to bite size pieces. I actually used chicken tenders, so cutting it to approximately 1 inch pieces was super easy. I seasoned the raw chicken with the umami seasoning and let it hang out, while I prepped the vegetables.
For vegetables, I used onion, asparagus and mushrooms – I chose those vegetables because that is what I had in the refrigerator. Certainly, you could use carrots and celery for a chicken version that would be similar to the pork chop skillet, as another option. The flavors would definitely work!
Once I had everything prepped – I started cooking. I started with browning the chicken in olive oil. I didn’t want to cook the chicken through, but I did want to get some color on the chicken. After browning the chicken, I removed it from the pan.
I had enough oil left in the pan, but if you don’t – just add a little more at this time. Then add in the onions and garlic. Saute for about 5 minutes. Then add in the other vegetables, along with your salt and pepper and saute for 8-10 minutes (or until the asparagus starts to get a little soft and you get some good color on your veggies).
Once the vegetables have sauteed for a bit, you’ll want to add in your rice. Add it into the pan, prior to putting in your liquids – allowing the rice to get coated with the oil that is in the pan (it makes for such a flavorful rice, if you let it soak up the oil and the seasonings, prior to bringing it to a boil!) and stir through.
Once your rice is fully mixed in, you’re ready to add in your liquids – chicken stock, milk and cream of mushroom soup. Once added, mix well.
Then add the chicken back into the skillet – and bring it up to a boil.
Once a boil is achieved, you want to reduce the heat, cover the pan – and let it cook for about 20 minutes (or until the rice is done – for the jasmine rice I use, that is about 20 minutes).
Top with some shaved or grated romano cheese, if you like!
Chicken Skillet with Asparagus and Mushrooms
1 1/2 – 2 pounds chicken breased, cubed to about 1 inch pieces
6-8 baby bella mushrooms, sliced
15-20 spears of asparagus, cut to bit size pieces
1 onion, diced
2 cups of rice (I use Jasmine)
1 tbsp garlic, minced
1 can cream of mushroom soup
3 cups chicken stock
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1 tbsp Umami seasoning
1/2 tbsp olive oil
Romano cheese (optional)
- In large skillet, add 1/2 tbsp olive oil
- Add chicken, which has been seasoned with Umami seasoning, to hot oil and brown
- Remove chicken from skillet
- Add onions and garlic, saute for 5 minutes
- Add in the asparagus and mushrooms (as well as salt and pepper) and saute vegetables for 8-10 minutes
- Add rice in and stir – allow the rice to soak up some of the oil from the sauteed vegetables
- Add in the chicken stock, cream of mushroom soup and milk and bring to a boil
- Return chicken to skillet
- Reduce heat, cover and cook for 20 minutes (or until rice is done)
2 thoughts on “Chicken Skillet with Asparagus and Mushrooms”
This looks so creamy and delicious!
It really was delicious!
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