This cast iron chicken skillet features tender chicken, mushrooms, and asparagus in a flavorful and savory gravy. Serve over your choice of mashed potatoes or noodles for an easy weeknight dinner.
Why You’ll Love This Recipe
- This delicious chicken recipe was inspired by a classic dish, Chicken Madeira.
- This recipe uses simple ingredients that you likely have on hand or can easily get from the grocery store.
- We provide clear instructions that make cooking cast iron chicken breasts a breeze. Additionally, if you don’t have a cast iron pan*, you can still make this in a nonstick skillet or stainless steel pan.
- This flavorful chicken recipe is a great option if you are looking to meal prep.
Looking for other chicken recipes? Try our recipe for one pan chicken thighs and rice.
Ingredient Notes
- Olive oil or avocado oil, divided
- Boneless skinless chicken breasts - you will need two large boneless chicken breasts for this recipe. You could also use chicken thighs. We recommend cutting the chicken breast in half lengthwise to create thinner breasts. This helps the iron skillet chicken breasts to cook more quickly and evenly, resulting in juicy chicken breasts.
- Minced garlic - we like to use fresh garlic over garlic powder for this recipe.
- Yellow onion, diced
- Baby bella mushrooms, sliced
- Asparagus, chopped
- Beef broth
- Balsamic vinegar
- Brown sugar or coconut sugar
- Dried thyme - you can use fresh herbs if preferred.
- Kosher salt
- Black pepper
- Cornstarch or arrowroot powder
- Mashed potatoes or noodles for serving
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Cutting board and knives
- Cast-iron skillet* or cast iron pan - you can use a large non-stick skillet if you don't have a cast-iron one.
- Meat thermometer* (optional, but recommended)
- Measuring cups and spoons
- Small bowl
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Slice the chicken breasts in half so they are half the original thickness (this helps to reduce the cooking time). Salt and pepper both sides.
Place a large skillet on the stove over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken breasts to the hot pan in a single layer. You may need to cook the chicken in two batches depending on the size of your pan. Cook each chicken breast for 3-4 minutes on each side, until you have a golden brown crust and the chicken is fully cooked through (a meat thermometer in the thickest part of the breast should show an internal temperature of 165 degrees F). Set the seared chicken breasts aside on a plate.
Step 2: Next, add the other tablespoon of oil to the same pan. Once the oil is hot, add the minced garlic, onion, mushrooms, and asparagus. Let the mixture cook for 4-5 minutes, until the veggies are softened.
Step 3: Add the beef broth, balsamic vinegar, brown or coconut sugar, thyme, salt, and pepper to the pan and stir until combined. Let the mixture come to a simmer.
Step 4: In a separate small bowl, dissolve the arrowroot or cornstarch with 2 tablespoons of cold water. Add the mixture to the pan and stir until combined.
Step 5: Add the chicken breasts back into the pan. Let the mixture simmer for 3-4 more minutes, until the sauce has thickened.
We like to serve with rice or mashed potatoes, and pour the gravy on top.
Tips & Variations
- Sprinkle with fresh parsley for a decorative touch.
- If you aren't a fan of asparagus, you could swap it out for green beans.
- You can melt a slice of mozzarella cheese over each chicken breast if desired.
FAQ
We recommend storing leftovers in an airtight container in the refrigerator. We like to store the leftover chicken and gravy separately from the noodles/potatoes. We recommend eating within 3-4 days.
This recipe is gluten-free and dairy-free.
If you like this recipe, check out some of our other chicken dishes:
- Baked hot honey chicken tenders
- Pesto bruschetta chicken
- Herb crusted chicken Texas Roadhouse copycat
If you make this cast iron chicken breast recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Cast Iron Chicken Skillet With Mushrooms and Asparagus
Ingredients
- 2 tablespoons olive or avocado oil, divided
- 1 ½ pounds boneless skinless chicken breast (2 large chicken breasts)
- 1 tablespoon minced garlic
- 1 small yellow onion, diced
- 8 ounces baby bella mushrooms, sliced
- 1 pound asparagus, chopped
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar or coconut sugar
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch or arrowroot powder
- Mashed potatoes or noodles for serving
Instructions
- Slice the chicken breasts in half so they are half the original thickness. salt and pepper both sides.
- Place a large skillet on the stove over medium heat. Add 1 tablespoon of oil. Once the oil is hot, Add the chicken breasts in a single layer. You may need to cook the chicken in two batches depending on the size of your pan. Cook each chicken breast for 3-4 minutes on each side, until you have a golden brown crust and the chicken is fully cooked through. Set the cooked chicken aside on a plate.
- Next, add the other tablespoon of oil to the same pan. Once the oil is hot, add the minced garlic, onion, mushrooms, and asparagus. Let the mixture cook for 4-5 minutes, until the veggies are softened.
- Add the beef broth, balsamic vinegar, brown or coconut sugar, thyme, salt, and pepper to the pan and stir until combined. Let the mixture come to a simmer.
- In a separate small bowl, dissolve the arrowroot or cornstarch with 2 tablespoons of cold water. Add the mixture to the pan and stir until combined.
- Add the chicken breasts back into the pan. Let the mixture simmer for 3-4 more minutes, until the sauce has thickened.
- We like to serve with rice or mashed potatoes, and pour the gravy on top.
Notes
- If you are using a cast iron skillet* here are some cooking tips!
- Place the pan on the stove over medium heat and let it heat completely before using. You know it's ready when a small sprinkle of water bounces off of the surface of the pan. Add the oil to the pan and heat it until shimmering, then place the chicken on the pan.
- Leave the chicken undisturbed for the 3-5 minutes that you are cooking it. If you find your chicken is sticking to the pan, it may be because the pan is not hot enough or you are trying to turn the chicken too soon. It should naturally release from the pan when the golden crust has formed.
- We recommend storing leftovers in an airtight container in the refrigerator. We like to store the leftover chicken and gravy separately from the noodles/potatoes. We recommend eating within 3-4 days.
- This recipe is gluten-free and dairy-free.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Cast Iron Chicken Skillet." The nutrition does not include mashed potatoes or noodles for serving.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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