Pan Roasted Chicken with Mushrooms and Asparagus

Pan Roasted Chicken with Mushrooms and Asparagus

Makes 4 servings

4 bone-in chicken breasts
1/2 red onion, finely chopped
2 garlic cloves, crushed
1 cup chicken broth
2 tbsp fresh thyme leaves
8 oz sliced crimini mushrooms
1 bunch asparagus
Olive oil, salt and pepper

Preparation

  1. Heat oven to 400 degrees. Heat a large drizzle of olive oil in a large frying pan over medium high heat. Add chicken, skin side down and cook for 2-3 minutes. Turn chicken over and cook for another 2 - 3 minutes before removing it from the pan.
  2. Add red onion and garlic to pan and stir for a few minutes until onions are translucent. Add chicken broth, thyme and mushrooms along with salt and pepper to taste. Add chicken back to pan.
  3. Once mixture reaches a boil, lay asparagus over chicken then cover pan and put in the oven. Bake for 25 minutes or until chicken is cooked through.
  4. Serve vegetables in bowls, topped with a piece of chicken.

Donna Whitlock

Donna Whitlock


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