Chicken and Asparagus

This is an easy one-pot meal, but finding boneless breast with skin may be difficult. The skin helps keep the meat moist while cooking, but if you end up with bone-in pieces increase the cooking time and add the veggies during the last 10 to 15 minutes.
Adapted from mercurynews.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from mercurynews.com

Ingredients

  • 1

    tablespoon olive oil

  • 2

    boneless chicken breasts with skin on

  • Salt and pepper to taste

  • 8 to 10

    button mushrooms, quartered

  • 3

    small shallots, quartered

  • Leaves from 2 to 3 sprigs thyme

  • 12 to 14

    asparagus spears, cut into thirds

  • 1

    tablespoon butter, cut into small pieces

  • Pinch dried chile flakes, optional

  • Fresh juice from 1/4 to 1/2 a lemon

Directions

1. Heat oven to 375 degrees. 2. In a large, oven-safe skillet set over medium-high heat, heat oil. Season chicken with salt and pepper. Place chicken skin-side down in the pan. Cook for 5 to 6 minutes until skin is crisped and golden, then flip and cook for 2 to 3 minutes more. (For easier stove cleanup, cover pan with a lid, if the oil is spattering.) 3. Add mushrooms, shallots, thyme, asparagus, butter and chile flakes, nestling the ingredients around the chicken. Season vegetables with salt and pepper, and transfer the skillet to the hot oven. 4. Roast for 15 to 18 minutes, until the vegetables are tender and the chicken is cooked through. Use a meat thermometer to check the internal temperature, which should be 165 degrees. 5. Transfer the chicken and vegetables to a platter. Squeeze lemon over the asparagus to taste. Drizzle the pan juices over the chicken and vegetables and serve.

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