Introduction

Oh, friends, do you ever have those evenings where you just crave something delicious, comforting, and utterly fuss-free? That’s exactly when this Chicken with Mushrooms and Asparagus comes to the rescue! It reminds me of those chilly evenings when the aroma of something wonderful just fills the house. This recipe is so simple, you’ll have a restaurant-worthy meal on the table in no time, making it perfect for busy weeknights or when you just want to treat yourself without the stress.

Why You’ll Love This Recipe

Fast: Seriously, this comes together quicker than you might think!
Easy: Minimal steps, maximum flavor. It’s practically foolproof!
Giftable: Imagine making a double batch and sharing this yummy goodness with a neighbor or a friend in need of a comforting meal.
Crowd-pleasing: Even the pickiest eaters will gobble this up. It’s a winner, every time!

Ingredients

Let’s gather up our goodies! You’ll find that most of these are pantry staples, which is always a win in my book.

4 boneless, skinless chicken breasts: About 5 ounces each, trimmed. These are our stars of the show!
1/2 teaspoon Kosher salt: Just enough to make everything sing.
1/4 teaspoon ground black pepper: A little zing to balance the flavors.
4 tablespoons butter, divided: The magical ingredient that makes everything richer and more delicious.
2 cups white mushrooms, thinly sliced: Earthy and savory, they add such a wonderful depth.
2 cups Madeira wine: This is where the magic really happens! Don’t worry, the alcohol cooks off, leaving behind an incredible, complex flavor. If you can’t find Madeira, a dry sherry or even a good quality red wine can work in a pinch, but Madeira is truly special here.
2 cups beef broth: Adds body and savoriness to our sauce.
1/2 pound asparagus, trimmed: Those beautiful green spears add freshness and a lovely pop of color and texture.
4 ounces mozzarella cheese, shredded: For that irresistible cheesy, gooey topping.
Shaved Parmesan cheese, for garnish: The perfect finishing touch!

How to Make It

Alright, apron on, let’s get cooking! It’s going to be so good.

Prep Your Chicken: First things first, grab those chicken breasts and give them a good sprinkle of Kosher salt and ground black pepper. Make sure they’re evenly coated – this is where the flavor starts!
Sear the Chicken: In a large skillet (a good heavy-bottomed one is best!), melt 2 tablespoons of butter over medium-high heat. Once it’s shimmering, carefully add your seasoned chicken breasts. Let them get a beautiful golden-brown crust on each side, about 5-7 minutes per side. You want them cooked through. Once they’re done, take them out of the skillet and set them aside on a plate. We’ll be coming back to them!
Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to that same skillet. Toss in your thinly sliced mushrooms. Cook them, stirring every now and then, until they’re nice and soft and have a lovely light brown color. This usually takes about 5-7 minutes.
Build the Sauce: Now for the flavor explosion! Pour in the Madeira wine and the beef broth. Give it a gentle stir and bring it all to a simmer. Let it bubble away for about 10-15 minutes. You’ll notice it getting a little thicker as the liquid reduces by about one-third. This concentrates all those amazing flavors!
Add the Asparagus: Toss your trimmed asparagus spears into the simmering sauce. Let them cook for just 3-5 minutes. You want them to be tender-crisp, not mushy. We want that little bit of bite!
Bring it All Together: Gently place your cooked chicken breasts back into the skillet, nestled amongst the mushrooms and asparagus. Now, sprinkle that shredded mozzarella cheese all over the chicken. Pop a lid on the skillet and let it cook for another 2-3 minutes. You’re just waiting for that cheese to melt into a glorious, bubbly blanket.
Serve and Enjoy! Spoon the chicken, mushrooms, asparagus, and that luscious sauce onto plates. Finish with a generous sprinkle of shaved Parmesan cheese. Ta-da! Dinner is served!

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

Vegetable Swap: Don’t have asparagus? Broccoli florets, green beans, or even snap peas would be delightful additions. Just adjust their cooking time accordingly.
Mushroom Medley: Feel free to use a mix of mushrooms like cremini, shiitake, or even some fancy oyster mushrooms for an extra depth of flavor.
Herbacious Touches: A sprinkle of fresh thyme or parsley stirred into the sauce before serving adds a burst of freshness.
Spice It Up: For a little heat, add a pinch of red pepper flakes along with the mushrooms.

Tips for Success

A few little tricks can make this recipe even more enjoyable!

Don’t Overcrowd the Pan: When searing the chicken, make sure you give it enough space. If you overcrowd the skillet, the chicken will steam instead of searing, and you won’t get that beautiful golden crust. Cook in batches if necessary.
Taste and Adjust: Before you add the asparagus, give your sauce a little taste. Does it need a touch more salt or pepper? Go ahead and adjust it to your liking.
Prep Ahead: You can trim your asparagus and slice your mushrooms a day in advance and store them in the refrigerator. This will make cooking day even quicker!
Madeira Alternatives: As I mentioned, if Madeira isn’t available, a dry sherry or a robust red wine will do the trick. Just be aware that the flavor profile might shift slightly.

How to Store It

Leftovers are a good thing, right? This Chicken with Mushrooms and Asparagus stores beautifully!

Once cooled, transfer any leftovers to an airtight container and keep it in the refrigerator for up to 3 days. To reheat, gently warm it up in a skillet over low heat or in the microwave. You might want to add a tiny splash of water or broth if it seems a bit dry. It’s still delicious the next day!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are wonderfully flavorful and forgiving. You might need to adjust the cooking time slightly, as thighs can take a little longer to cook through. Just ensure they reach an internal temperature of 165°F (74°C).

Is Madeira wine necessary?

While Madeira wine adds a unique and delicious depth of flavor to this dish, you can substitute it. A dry sherry or even a good quality dry red wine will work. The key is to use a wine that you enjoy drinking, as its flavor will be concentrated in the sauce.

Can I make this ahead of time?

You can do some prep work ahead, like trimming vegetables and portioning ingredients. However, for the best texture and flavor, it’s best to cook the chicken and assemble the dish just before serving. The sauce can be made slightly ahead and gently reheated, then add the asparagus and cheese at the end.

Cozy Chicken with Mushrooms & Asparagus

A fuss-free, comforting, and delicious chicken dish with mushrooms and asparagus, perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 4

Equipment

Large skillet A good heavy-bottomed one is best.
Plate
Airtight container For storing leftovers.

Ingredients

Main ingredients

4 boneless, skinless chicken breasts About 5 ounces each, trimmed.
0.5 teaspoon Kosher salt
0.25 teaspoon ground black pepper
4 tablespoons butter divided
2 cups white mushrooms thinly sliced
2 cups Madeira wine Or dry sherry or red wine.
2 cups beef broth
0.5 pound asparagus trimmed
4 ounces mozzarella cheese shredded
Shaved Parmesan cheese for garnish

Instructions

Prep Your Chicken: First things first, grab those chicken breasts and give them a good sprinkle of Kosher salt and ground black pepper. Make sure they're evenly coated – this is where the flavor starts!
Sear the Chicken: In a large skillet (a good heavy-bottomed one is best!), melt 2 tablespoons of butter over medium-high heat. Once it's shimmering, carefully add your seasoned chicken breasts. Let them get a beautiful golden-brown crust on each side, about 5-7 minutes per side. You want them cooked through. Once they're done, take them out of the skillet and set them aside on a plate. We'll be coming back to them!
4 boneless, skinless chicken breasts
Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to that same skillet. Toss in your thinly sliced mushrooms. Cook them, stirring every now and then, until they're nice and soft and have a lovely light brown color. This usually takes about 5-7 minutes.
4 boneless, skinless chicken breasts
Build the Sauce: Now for the flavor explosion! Pour in the Madeira wine and the beef broth. Give it a gentle stir and bring it all to a simmer. Let it bubble away for about 10-15 minutes. You'll notice it getting a little thicker as the liquid reduces by about one-third. This concentrates all those amazing flavors!
4 boneless, skinless chicken breasts
Add the Asparagus: Toss your trimmed asparagus spears into the simmering sauce. Let them cook for just 3-5 minutes. You want them to be tender-crisp, not mushy. We want that little bit of bite!
4 boneless, skinless chicken breasts
Bring it All Together: Gently place your cooked chicken breasts back into the skillet, nestled amongst the mushrooms and asparagus. Now, sprinkle that shredded mozzarella cheese all over the chicken. Pop a lid on the skillet and let it cook for another 2-3 minutes. You're just waiting for that cheese to melt into a glorious, bubbly blanket.
4 boneless, skinless chicken breasts
Serve and Enjoy! Spoon the chicken, mushrooms, asparagus, and that luscious sauce onto plates. Finish with a generous sprinkle of shaved Parmesan cheese. Ta-da! Dinner is served!
4 boneless, skinless chicken breasts

Notes

This recipe is wonderfully adaptable! You can swap vegetables, use a mushroom medley, add herbs, or spice it up. For best results, don't overcrowd the pan when searing chicken, taste and adjust seasonings, and consider prepping vegetables ahead of time.