Chicken, Asparagus and Mushroom Sauté

Chicken, Asparagus and Mushroom Sauté


199 people made this

About this recipe: This is the ultimate one-pan chicken recipe! Chicken, asparagus and mushrooms are sautéed with garlic in olive oil. You can add more mushrooms if desired. Perfect with a glass of white wine!


Serves: 2 

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1 1/2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons white wine
  • 2 skinless, boneless chicken breast fillets, sliced
  • 250g fresh asparagus, trimmed and cut into thirds
  • 200g sliced fresh mushrooms

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Melt the butter with the olive oil in a frying pan over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  2. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juices. Serve hot.

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Reviews (1)


I found this bland, slightly greasy and unattractive-looking on the plate. If I make it again (which is unlikely) I'll use fresh herbs in the hope of improving the flavour and appearance. By the way, I've no idea how to "mince" a garlic clove. I either crush, slice or chop it. In this case I did the latter. - 02 Feb 2012

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