Chicken and Asparagus Skillet Supper

This chicken and asparagus skillet is a quick and healthy option if you have less than 30 minutes to prepare dinner. To satisfy heartier appetites, serve this asparagus and chicken recipe over pasta, rice, or quinoa.

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Chicken and Asparagus Skillet Supper

Reviews (0)

4.0 by 240 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Chicken and Asparagus Skillet Supper


  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
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Nutrition Facts (Chicken and Asparagus Skillet Supper)

  • Per serving:
  • 320 kcal ,
  • 18 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 134 mg chol. ,
  • 626 mg sodium ,
  • 5 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 32 g pro.
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Reviews (18)

240 Ratings
174 Days Ago
To make this a little healthier I left out the bacon and used veggie stock. I also played with the spices so I added some thyme and rosemary and a little pepper flake to give it a little kick.
193 Days Ago
Amazing! So tasty and awesome.
259 Days Ago
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johnruhu 264 Days Ago
Made this recipe ,it came out and tasted very good.I will make this again.
klage33 292 Days Ago
Love this recipe!
THEREAlRamsey1 375 Days Ago
mmmmmmmm that was *ucking goooooooooooooood
dwoodrum2 574 Days Ago
Very disappointed in this recipe. For one the finished product did not look like the picture. The amount of salt and pepper and bacon flavoring was over powering. The frying of the chicken made it heavy. I am used to using herbs for flavor. I did like the vegetable steaming technique. I am going to try this but tweek it, bake the chicken with garlic powder and pepper, eliminate the bacon and green onions. steam the asparagus, zuchinni and a chopped red pepper and add some greek oregano. make a light lemon butter sauce to pour over the top.
contomlongmail 624 Days Ago
Try it for dinner, you'll probably love it.

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DeDe_B 626 Days Ago
This is a tasty recipe as is. I used chicken breasts instead of thighs. Other than that, made it as is.

For those disappointed because it's not a breakfast's called a skillet DINNER. You shouldn't leave a bad review because it was mistakenly, placed in a wrong category. Try it for dinner, you'll probably love it.
lmlegacies 632 Days Ago
I agree I was looking for the breakfast recipe two even typed the tag line into search and it did not come up....very disappointing
mrslegg25982 633 Days Ago
This recipe isn't so good since it is supposed to be asparagus+egg+toast=perfect breakfast recipe.
I really wanted the breakfast recipe. I'm not much on chicken for breakfast. Good job BHG!
pakstv42 356 Days Ago
thats treally awesome love it
If you want the creamy look cook in condensed creamy chicken soup and broth. Add 1 can of soup and half of the chicken broth.if you cooked bacon along with chicken for 12 minutes. After braising removed coked bacon to use as garnish. The point of the bacon is to season the chicken and pan. I seasoned chicken with paprika ,salt, and pepper- could use dill if you want....Try it out
Staci DiMotta 861 Days Ago
This is very good, but like the above poster states, the sauce in reality looks nothing like the light, creamy sauce in the picture. You've browned chicken in bacon and added broth. So, you get brown sauce. I'd love to know how they made the sauce represented in the picture. ( I've started to remove my bacon before I add the broth, which allows it to crisp up. Otherwise, it stays 'wet' and soggy, and doesn't appear to be cooked.)
Dona Taylor 938 Days Ago
Very easy and delicious. I used bone-in thighs with skin, bourbon cured thick slice bacon, and 2 portabella mushrooms that needed to be used. Oh and I did use yellow zucchini squash. Delicious and will be making this again soon!!
Doris Anderson 959 Days Ago
I am definetly going to make this,we love chicken and asparagus.
Asad Coc 967 Days Ago
super doper delicious<a href="">recipes</a>
Elsie Jorgensen 2016 Days Ago
This is a wonderful summer meal... nice and light. In the summer, you can even get the vegetables right from your garden. I serve it with brown rice to complete the meal.

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