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Chicken Veggie Skillet

I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. —Rebekah Beyer, Sabetha, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 teaspoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup sherry or chicken stock
  • 2 tablespoons cold butter, cubed


  • Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.
  • In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.
  • Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.
  • Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.
Nutrition Facts
1 cup: 228 calories, 11g fat (4g saturated fat), 73mg cholesterol, 384mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

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  • Katy's mom
    Jan 28, 2021

    I've made a similar dish for years with bone-in skin-on chicken parts. I don't bother to cut them into strips. I often add fresh green beans or cherry tomatoes and sliced peppers in lieu of asparagus. It depends on what I have. Do make extra sauce. This dish also benefits from the addition of some spices, which I vary.

  • Cheryl
    Apr 13, 2020

    Love all of the ingredients but way too bland.

  • Rafting-gal
    Feb 28, 2018

    Like others, I made this in a non-stick pan, but at the end, I put the juice on one side of the pan and had it over the burner only and cooked it down. Took an extra 8-10 minutes, but well worth it. Husband said this is a keeper!

  • cinderbe
    Feb 4, 2018

    What other vegetable can you besides asparagus or fresh green beans?

  • shawnba
    Dec 7, 2017

    This has for sure made it into our monthly rotation. So easy and quick for a weeknight meal. I do add a little dry ranch dressing mix for some added punch, and it would be so easy to vary this with your favorite veggies and different spices. It’s a really great basic recipe

  • annamariatu
    Jun 3, 2015

    Love this!!!

  • skrug
    Mar 29, 2015

    When I saw this , I thought it would be a good way to use up the last of some leftover turkey, so I used that instead of the chicken. I also used the end of the frozen asparagus from last years garden. It was really tasty! I will definitely make this again when I have more fresh in the garden.

  • lor726
    Mar 25, 2015

    Didn't think this had much flavor. Maybe it was because I also used a non-stick pan. Maybe next time I would add some fresh thyme with the mushrooms and finish the dish with some fresh parsley.

  • ephelan80
    Mar 18, 2015

    I made this recipe and it was very good. I used a non-stick skillet and I had some liquid in the pan after sauteing the chicken, which I kept and added back to the skillet with the chicken mixture as directed in step 3. It made the sauce runny so next time I will try discarding that liquid.