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Lemon garlic chicken asparagus mushroom skillet in a bowl overtop rice topped with parsley. Next to the bowl is lemon slices, a head of roasted garlic, and parsley.
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4.64 from 11 votes

Lemon Garlic Chicken Asparagus Mushroom Skillet

Chicken Asparagus Mushroom Skillet comes together in one pan and in 25 minutes. Tossed with a creamy lemon garlic sauce that is to die for and loaded with protein, veggies, and healthy fats! Gluten-free, dairy-free, paleo, and Whole30 approved.
Course Main Course
Cuisine American
Keyword chicken asparagus mushroom, creamy chicken and asparagus, lemon asparagus chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 390kcal
Author Kelly


Chicken Asparagus Mushroom

  • 1 tablespoon olive oil
  • 1 pound chicken breast (cut into 1/2-1 inch pieces)
  • 5 cups chopped asparagus (500 grams)
  • 4 cups sliced mushrooms (200 grams)
  • salt and pepper, to taste
  • for topping: fresh parsley, basil, lemon zest...
  • for serving: white rice, cauliflower rice, pasta...

Lemon Garlic Sauce

  • 2 heads roasted garlic*
  • 3/4 cup full fat coconut milk
  • 1/4 cup lemon juice
  • 1/2 cup raw cashews, soaked and drained** (I like to use whole cashews)
  • salt and pepper, to taste


  • Make the sauce. Add all ingredients for the sauce to a blender and blend until smooth and creamy. Set aside.
  • Heat a large nonstick pan over medium heat with a tablespoon of oil and let it get hot. Add chicken and salt and pepper and cook for 5-7 minutes stirring occasionally, until browned on the outside. Remove from the pan and set aside.
  • Add the asparagus to the pan and sauté for another 3-4 minutes, stirring occasionally. Add mushrooms and a little more salt and pepper and sauté for another 2-3 minutes, stirring occasionally. If needed, add a splash of broth or water to the pan to help deglaze the pan and get up the brown bits.
  • Turn down heat to low. Add the chicken back into the pan along with the sauce. Be mindful of adding the chicken juices or not. If adding, it will thin out the sauce some. Mix until well incorporated and warmed through, about 1-2 minutes. Top with fresh parsley and enjoy!


*to roast garlic, preheat the oven to 400 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 1/2 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 35-45 minutes until caramelized. I like to do this ahead of time and then just store in the fridge until I'm ready to make the recipe.
**place cashews in a bowl and cover with water. Let soak overnight. If you are in a bind (or forget), place them in a bowl, cover with water, and microwave for one minute until soft. Drain before blending in the sauce.


Serving: 1serving (1/4 of recipe) | Calories: 390kcal | Carbohydrates: 18g | Protein: 34g | Fat: 21g | Saturated Fat: 9.4g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 7.1g | Potassium: 1029mg | Fiber: 4g | Sugar: 5g | Vitamin A: 981IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 5mg