ONE POT LEMON CHICKEN MUSHROOM ASPARAGUS SKILLET

One Pot Lemon Chicken Mushroom Asparagus Skillet: A Quick & Flavor-Packed Weeknight Wonder

If you’re in search of a quick, wholesome, and downright delicious dinner idea, look no further than this One Pot Lemon Chicken Mushroom Asparagus Skillet. It’s everything you want in a weeknight meal—simple, flavorful, and made with just one pan (hello, easy cleanup!). With tender chicken, earthy mushrooms, crisp asparagus, and a bright lemony finish, this dish brings restaurant-quality flavor to your table in under 30 minutes.

Whether you’re feeding a family, meal prepping for the week, or just want something comforting without the mess, this one-pot wonder is sure to become a regular in your recipe rotation.

Why You’ll Love This Recipe

One pan = less mess: Everything cooks in a single skillet, which means fewer dishes and more time to relax.
Light yet satisfying: Packed with protein and fresh veggies, it’s a balanced meal that won’t weigh you down.
Ready in 30 minutes or less: Perfect for busy weeknights when you want something fast and flavorful.
Naturally low-carb & gluten-free: Great for anyone eating clean or following specific dietary goals.

Ingredients

Here’s what you’ll need to bring this dish to life:

2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and black pepper, to taste
2 teaspoons garlic powder
8 oz (225g) mushrooms, sliced (white or cremini work great)
1 bunch asparagus, ends trimmed and cut into 2-inch pieces
3 cloves garlic, minced
Juice and zest of 1 lemon
½ cup chicken broth (or dry white wine for a little extra flavor)
1 tablespoon butter (optional, for a silky finish)
Fresh parsley or thyme, chopped (for garnish)
Grated Parmesan (optional, but delicious)

How to Make It

1. Sear the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Add to the skillet and cook for 5–7 minutes, or until the chicken is browned and cooked through. Remove chicken and set aside.

2. Cook the Mushrooms

In the same skillet, add the remaining tablespoon of olive oil. Add sliced mushrooms and sauté for 4–5 minutes, or until they’re golden brown and tender. Don’t overcrowd the pan—let the mushrooms sear!

3. Add Asparagus and Garlic

Toss in the asparagus and cook for another 2–3 minutes, until just tender but still crisp. Add the minced garlic and cook for about 30 seconds, stirring frequently.

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