Chicken and Asparagus Skillet Supper | Midwest Living

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

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  • Makes: 4 servings
  • Start to Finish 20 mins

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  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 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


  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.

Nutrition Facts

(Chicken and Asparagus Skillet Supper)

Servings Per Recipe 4, Potassium (mg) 581, cal. (kcal) 320, pro. (g) 32, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 3, Folate (µg) 60, fiber (g) 2, Cobalamin (Vit. B12) (µg) 1, sugar (g) 2, sodium (mg) 626, carb. (g) 5, vit. C (mg) 8, Fat, total (g) 18, Thiamin (mg) 0, chol. (mg) 134, Riboflavin (mg) 0, sat. fat (g) 6, Niacin (mg) 11, calcium (mg) 50, vit. A (IU) 729, iron (mg) 3

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