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Chicken, Asparagus, and Bacon Skillet

  • Makes: 4 servings
  • Start to Finish: 45 mins


  • 1 pound asparagus spears, trimmed
  • 4 slices bacon, coarsely chopped
  • 4 skinless, boneless chicken breast halves (1-1/2 pounds)
  • Salt
  • Ground black pepper
  • 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
  • 1 14 1/2 ounce can chicken broth*
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon finely shredded lemon peel
  • Lemon wedges


  1. In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.
  2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
  3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
  4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges.

From the Test Kitchen


If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.

Nutrition Facts (Chicken, Asparagus, and Bacon Skillet)

  • Per serving:
  • 272 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 105 mg chol. ,
  • 891 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 36 g pro.

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