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Skillet Dijon Chicken & Mushrooms with Asparagus.

  • 2 small bunches
    asparagus
  • 1 lb
    chicken breasts, boneless skinless
  • 8 fl oz
    chicken or vegetable broth
  • 4 cloves
    garlic
  • 4 fl oz
    heavy cream
  • 2
    shallots
  • ½ lb
    white mushrooms
  •  
    black pepper
  •  
    butter, unsalted
  •  
    Dijon mustard
  •  
    salt
  •  
    thyme
  • 1
    Fill a large pot about halfway with water, cover, and bring to a boil.
  • 2
    Wash the asparagus and snap (or cut) off and discard the woody ends.
    2 bunches asparagus
    
  • 3
    Once the water in the pot is boiling, add the asparagus and cover. Cook until bright green and tender, 3-4 minutes. Drain and thoroughly rinse under cold water to stop the cooking process. Set aside.
  • 4
    Heat a skillet over medium heat.
  • 5
    Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
    1 lb chicken breasts, boneless skinless
    ½ tsp salt
    ½ tsp black pepper
  • 6
    Add butter to the skillet and swirl to coat bottom. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
    2 tbsp butter, unsalted
  • 7
    Wash and slice the mushrooms. Peel and finely dice the shallots.
    ½ lb white mushrooms
    2 shallots
  • 8
    Once the chicken has been removed, add more butter to the skillet. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, 5-6 minutes.
    2 tbsp butter, unsalted
    
  • 9
    Peel and mince the garlic.
    4 cloves garlic
    
  • 10
    Add the garlic and thyme and cook until fragrant, 15-30 seconds.
    1 tsp thyme
    
  • 11
    Add the broth and scrape up any browned bits from the bottom of the skillet. Stir in the cream and Dijon and season with salt and pepper.
    8 fl oz (1 cup) chicken or vegetable broth
    4 fl oz (½ cup) heavy cream
    2 tbsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 12
    Return the chicken to the skillet and bring to a boil. Simmer until the sauce is thickened, 4-5 minutes.
  • 13
    Arrange asparagus on a plate and top with the chicken and mushrooms. Enjoy!