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
Chicken Veggie Skillet Recipe photo by Taste of Home
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
Directions
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.
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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.
Reviews
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.
Love all of the ingredients but way too bland.
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!
What other vegetable can you besides asparagus or fresh green beans?
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
Love this!!!
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.
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.
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.