Chicken · 40 min
Skillet Dijon Chicken & Mushrooms with Asparagus
- 40 min
- 2–6 servings
- 413 kcal / serving
A skillet-based dish where tender chicken rests in a creamy Dijon cream sauce with mushrooms and asparagus. It comes together quickly, making it practical for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ½ lbchicken breasts, boneless skinless
- 4 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 2 fl ozheavy whipping cream
- 1shallot
- ¼ lbwhite mushrooms
- shallots
From the pantry: black pepper, butter, unsalted, Dijon mustard, salt, thyme, dried
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · stainless steel sauté pan · stainless steel skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 2 clovesgarlic
- 1shallot
- ¼ lbwhite mushrooms
- shallots
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 2 fl ozheavy whipping cream
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| heavy whipping cream | 2 fl oz | 4 fl oz | 6 fl oz |
| shallot | 1 | 2 | 3 |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pan with water and bring it to a boil, then add the asparagus once it vents a rolling boil. Boil until bright green and just tender, about 3–4 minutes, then drain and rinse under cold water.
- Season the thinly sliced chicken on both sides with salt and pepper.
- Warm some butter in a skillet over medium heat, then add the chicken and cook until browned and cooked through, about 3–4 minutes per side. Transfer the chicken to a plate.
- In the same skillet, add a bit more butter and sauté the sliced mushrooms and the finely chopped shallots until the mushrooms soften and any liquid evaporates, about 5–6 minutes.
- Mince the garlic, then add it to the skillet along with thyme and cook briefly until fragrant, 15–30 seconds.
- Pour in the broth and scrape up any browned bits from the bottom. Stir in the cream and Dijon, then season with salt and pepper.
- Return the chicken to the skillet and bring the sauce to a gentle boil. Simmer until slightly thickened, about 4–5 minutes.
- To serve, arrange the asparagus on plates and top with the chicken and mushrooms, spooning the sauce over as desired.
Two tips
- Prep the asparagus, mushrooms, and shallot ahead of time so assembly goes quickly.
- Leftovers keep well in the fridge; reheat gently in a skillet, adding a splash of broth if needed.
Nutrition per serving
- Calories
- 413 kcal
- Protein
- 33 g
- Carbs
- 12 g
- Fat
- 27 g
- Fiber
- 4 g
- Sodium
- 91 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.