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Chicken, Asparagus, and Bacon Skillet


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Rate this recipe 4.2/5 (9 Votes)


  • 1 pound asparagus spears, trimmed
  • 4 slices bacon, coarsely chopped
  • 4 skinless, boneless chicken breast halves
  • Salt
  • Ground black pepper
  • 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
  • 1 14 1/2 ounce can chicken broth*
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon finely shredded lemon peel
  • Lemon wedges


Servings 4
Adapted from


Step 1

1. In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.

2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.

3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.

4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges.

From the Test Kitchen*Tip: •If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.

Nutrition Facts (Chicken, Asparagus, and Bacon Skillet) Servings Per Recipe 4,
cal. (kcal) 272,
Fat, total (g) 11,
chol. (mg) 105,
sat. fat (g) 3,
carb. (g) 8,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
fiber (g) 2,
sugar (g) 3,
pro. (g) 36,
vit. A (IU) 534,
vit. C (mg) 21,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 16,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 52,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 891,
Potassium (mg) 794,
calcium (mg) 40,
iron (mg) 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

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