Cast Iron Chicken Skillet With Mushrooms and Asparagus

A serving of the cast iron chicken skillet over mashed potatoes.

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Cast Iron Chicken Skillet With Mushrooms and Asparagus

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.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Servings:

Calories: 364kcal

Author: Olivia & Annie

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