Chicken Skillet with Asparagus and Mushrooms

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)

Pork Chop Skillet

I thawed out some pork chops in the fridge for dinner tonight. Originally, I was planning to do something with pesto that I need to use up, but that didn’t sound appealing to everyone – so, I put my thinking cap on and tried to come up with something different.

It’s been a bit of a trying day – you know – the kind of day that you want some good old comfort food. For me, that usually means something creamy, starchy and that reminds me of meals I loved as a kid (casseroles or one pot meals!). But, I had to use the pork chops, since I’d already thawed them out – enter Pork Chop Skillet!

For creamy, I decided to use some cream of chicken soup and heavy cream. For starchy, I decided to use some jasmine rice. Add in the pork chops, some veggies and spices and I think we’re on our way.

I chopped my veggies so that they would be ready to go when I needed them.

To help the pork chops brown (and to give a little extra flavor), I lightly coated the chops in a mixture of flour and umami seasoning. I always like to do this in a gallon size storage bag (easy clean up!).

I started by browning off the pork chops in the skillet, with a little bit of avocado oil and butter, shaking off any excess flour before putting them in the pan. I didn’t need to cook the pork chops through, but I did want to ensure that they were nicely browned on both sides – when they were, I removed them from the pan.

I had 1/4 of an onion in the fridge, so I knew I would use that. I also had a few stalks of celery and some carrots (from the chicken noodle stew I made the other day), so these were the veggies I chose. I added the chopped veggies with some garlic and seasonings and let it cook in the skillet until the vegetables were starting to soften.

Then I added in the rice, mushroom soup, chicken stock and heavy cream and brought the skillet up to a boil.

Then, I reduced to a simmer – added the pork chops back in, covered and allowed the it to cook for 30 minutes.

Once done, I added some chopped green onions and we were ready to eat!

We ate the pork chops and rice/veggies with some roasted brussel sprouts (I’ll share my recipe for that in another post – couldn’t be easier!).

Pork Chop Skillet

4-6 boneless pork chops
1 tbsp Umami seasoning
3 tbsp all purpose flour
1 can cream of mushroom soup
2 stalks of celery, chopped
2 carrots, chopped
1/4 of a medium sized onion, chopped
1 tbsp garlic
2 cups rice (I used Jasmine, as that is what I had on hand)
3 cups of chicken stock
1/2 cup heavy cream
2 tsp salt
1 tsp paprika
Avocado oil spray (or other cooking spray)
2 tbsp butter
green onions to garnish

  • Add flour and Umami seasoning to plastic bag and lightly coat pork chops
  • Add avocado oil spray and butter to pan – heat until butter is melted
  • Brown the pork chops (on both sides) and remove from pan
  • Add onion, garlic, celery, carrots, salt, pepper and paprika to pan – cook until vegetables start to get tender.
  • Add rice and stir for 3-5 minutes, coating the rice
  • Add stock, heavy cream and can of cream of mushroom soup and stir and bring to a boil
  • Return pork chops to pan, reduce heat, cover and cook for 30 minutes

Skillet Sausage and Rice

Yesterday, I was looking for something quick, easy and with little clean up for lunch. As I always do, I took a look at the items I had on hand and I ended up with this one skillet dish that turned out delicious.

It all started with a chub of Jimmy Dean sausage, asparagus, mushrooms, garlic, beef stock onion and cilantro.

As I worked through chopping vegetables, I thought of seasoning – and I decided to add a packet of ranch dressing seasoning mix.

I started by browning the sausage (medium high heat), along with the onion and garlic.

Once that was done, I added the other vegetables and cooked until semi-tender.

After the vegetables were somewhat tender, I added in the rice and cooked until the rice was somewhat translucent.

Beef broth (that was just what I had on hand, I’m sure that chicken broth or vegetable broth would work just as nicely) was added next. I added half of the cilantro to the skillet and stirred everything up. I brought the skillet up to a boil. Once it was at a boil, I covered the skillet and reduced the heat to simmer – allowing it to cook for 20 minutes (cook until rice is done).

Add the remaining cilantro and serve! Super easy, delicious, easy clean up and reheats nicely!

Skillet Sausage and Rice

1 chub of Jimmy Dean (or similar) regular sausage
2 cups of long grain rice
3 cups of beef stock
1-1/2 cups of mushrooms
1/2 bunch of asparagus (1-1/2 cups, chopped)
1/2 white onion (diced)
1-2 tbsp of garlic (depending on how much you like garlic, I used 2)
2 tbsp chopped cilantro
1 packet of dry ranch dressing mix
salt and pepper to taste

Crumble sausage in skillet, with diced onions and garlic on medium high heat. Cook until sausge is browned and onions are translucent.

Add asparagus and mushrooms, cook for another 5 min (until vegetables are semi-tender).

Add rice and ranch dressing and stir to mix, cook until rice is translucent.

Add beef stock and 1/2 of the cilantro. Stir and bring to boil.

Reduce heat to simmer, cover and cook for 20 minutes (until rice is done).

Add remaining cilantro and serve.