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Chicken, Asparagus, and Mushroom Skillet


"Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!"
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40 m servings 430 cals
Original recipe yields 2 servings


  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  2. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 197
  1. 264 Ratings

Most helpful positive review

This is a quick, easy and very tasty dish. I only gave it 4 stars because I had to add a lot more lemon juice and wine. The liquid cooked down really fast so I used a total of 3 tbl wine & 3 tbl...

Most helpful critical review

I liked the flavors very much and the combination of ingredients (I just happened to have mushrooms, asparagus, and chicken breasts on hand so was looking for a recipe to combine them). It ended...

Most helpful
Most positive
Least positive

This is a quick, easy and very tasty dish. I only gave it 4 stars because I had to add a lot more lemon juice and wine. The liquid cooked down really fast so I used a total of 3 tbl wine & 3 tbl...

I made a few modifcations - onion instead of garlic, subbed olive oil for butter and upped the cooking wine and mushrooms. It was exactly what I wanted. Light and tastey and perfect for spring.

Very nice Italian-ish recipe. I lessened the cholesterol by 60 mg by using only 1 tblsp butter and 4 tblsp olive oil. Also took 130 calories off the total by using only one chicken breast and ...

This is a very tasty dish, however anytime I see lemon butter and white wine I usually add capers. Will definitely do this again.

Five stars, ten if I could! Didn't change a single thing the first time...the second time I substituted broccoli for the asparagus because that's what I had on hand...equally as delicious...tha...

This is a great and awesomely easy recipe. I added a variety of veggies, like snow peas, red peppers, and onions. It was delicious!

Maybe those who gave this a not so shining review- don't like to eat healthy. Honestly as written- it's 4.5, it could use a little more zip- fine. That isn't hard to do. I have made this as writ...

This dish was delicious with just the right amount of seasoning to keep it light. I made it without the wine however (non on hand) and just topped with some parmesan cheese. Will keep this one!

Great recipe, I only made one change - used boneless, skinless chicken thighs instead of chicken breasts, which made the chicken more moist. This would have been fantastic with cashews.