242 Ratings
  • 5 Rating Star 104
  • 4 Rating Star 63
  • 1 Rating Star 36
  • 3 Rating Star 20
  • 2 Rating Star 12
  • 0 Rating Star 7

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.



  • 8 skinless, boneless chicken thighs

  • 3 bacon, coarsely chopped

  • ½ cup chicken broth

  • 1 pound asparagus spears, trimmed

  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips

  • 4 green onions, cut in 2-inch pieces


  • 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).

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  • 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

320 calories, 18 g fat (6 g saturated fat, 3 g polyunsaturated fat, 7 g monounsaturated fat), 134 mg cholesterol, 626 mg sodium, 5 g carbohydrates, 2 g fiber, 2 g sugar, 32 g protein.

Reviews (18)

Most helpful positive review

mmmmmmmm that was *ucking goooooooooooooood

Most helpful critical review

thats treally awesome love it
242 Ratings
  • 5 Rating Star 104
  • 4 Rating Star 63
  • 1 Rating Star 36
  • 3 Rating Star 20
  • 2 Rating Star 12
  • 0 Rating Star 7
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.
Love this recipe!
Made this recipe ,it came out and tasted very good.I will make this again.
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
super doper deliciousrecipes
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.)
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!!
Amazing! So tasty and awesome.
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.
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