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White bowl filled with cauliflower rice and chicken asparagus and mushrooms with a creamy lemon garlic sauce and a slice of lemon
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4.5 from 4 votes

One Pan Chicken Asparagus & Mushrooms with Creamy Lemon Garlic Sauce

This one pan Chicken Asparagus & Mushrooms skillet with creamy lemon garlic sauce comes together in under 30 minutes for an easy and healthy paleo, Whole30, and gluten free meal. Perfect for a quick weeknight or meal prep!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 346kcal
Author Kelly


  • 1 pound chicken breast (cut into 1 inch pieces)
  • 1 bunch asparagus (280 grams)
  • 10 large mushrooms (220 grams)
  • 1/2 tablespoon olive oil
  • salt and pepper, to taste
  • fresh parsley, for topping

Lemon Garlic Sauce

  • 1 head roasted garlic*
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste


  • Make the sauce. Add all ingredients for the sauce into a cup and use an immersion blender, or use a blender or food processor and blend until smooth and creamy. Set aside.
  • Place a large sauté pan over medium heat and add in olive oil. Let oil get hot, about 30 seconds and then add in diced chicken. Cook for 5-7 minutes stirring occasionally, until browned on the outside. The chicken will continue to cook as you add in the other veggies
  • Add in the asparagus and sauté for another 2-3 minutes, stirring occasionally, or until asparagus is tender. Add mushrooms and sauté for another 2-3 minutes, stirring occasionally. Turn heat to low and add in sauce. Mix until well incorporated and warmed through, about 1-2 minutes. Top with fresh parsley and enjoy!


*I roasted my garlic ahead of time. To roast garlic, preheat oven to 375 degrees Fahrenheit. Peel the outer layers of the garlic skin off leaving the cloves still attached and chop off the top of the bulb. Place in aluminum foil and drizzle ½ teaspoon olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.


Serving: 1serving | Calories: 346kcal | Carbohydrates: 15g | Protein: 38g | Fat: 16g | Fiber: 3g | Sugar: 4g