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Sauteed Chicken with Asparagus and Mushrooms


Sauteing yields deliciously caramelized chicken; work in two batches so the skillet isn't crowded.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008


  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
  • Coarse salt and ground pepper
  • 1 pound button mushrooms, trimmed and thinly sliced
  • 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
  • Cooked noodles or rice (optional)


  1. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.

  2. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.

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