Sauteed Chicken with Asparagus and Mushrooms

Sauteed Chicken with Asparagus and Mushrooms – I love, love, LOVE asparagus. And what’s not to love about mushrooms, chicken and egg noodles? Another winner! This was easy and really good! I will say though, leftovers did not reheat well the next day. That part was definitely a no-go. 🙁

Sauteed Chicken with Asparagus and Mushrooms

Sauteed chicken with asparagus and mushrooms

Serves 4

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces (I used chicken breast.)
  • Coarse salt and ground pepper
  • 1 pound button mushrooms, trimmed and thinly sliced
  • 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
  • Cooked noodles or rice (optional)


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1. In a large skillet, heat oil over medium-high.

2. Season chicken with salt and pepper.

3. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.

4. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. 5. Add chicken; cook, tossing, until warmed through, about 2 minutes.

5. Serve on top of noodles or rice, if desired. (I served this with buttered egg noodles.)

Sauteed Chicken with Asparagus and Mushrooms

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