Lemon Rosemary Chicken & Asparagus Skillet
on Feb 04, 2020, Updated Oct 29, 2020
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Nutrition Facts: Spring is asparagus season so get excited!!
Asparagus is not a vegetable that all people love, especially by its self. One reason for this is the asparagusic acid in asparagus that produces many sulfurous byproducts that give your pee a rotten-like smell. And the crazy thing is the smell can show up in as little as 15 minutes after consumption! However, asparagus is a classy vegetable edition to any meal and comes with a high nutrient profile, so adding this yummy ingredient into your diet a few times a month would be very beneficial! Asparagus is very low calorie, coming in at 20 calories per serving and is high in many essential nutrients such as insoluble fiber, Vitamins A, C and K as well as providing 34% dietary recommended intake for folate! This is great to know for those pre-pregnancy ladies or anyone who is currently expecting! Dig in my friends.Pin the image below to save this Lemon Rosemary Chicken & Asparagus Skillet recipe for later!
Lemon Rosemary Chicken & Asparagus Skillet
Ingredients
Scale
- 2 tbsp oil
- ½ cup chopped onion
- 2 cups chopped potato
- 2 cups chopped asparagus
- 2 tbsp arrowroot
- 1 ½ cups chicken stock
- ¼ cup lemon juice
- 1 tbsp chopped fresh rosemary
- 1 tsp garlic powder
- Zest of 1 lemon
- Salt and pepper
- 3 cups chopped or shredded chicken*
Instructions
- Place a pan over medium heat and add 2 tbsp oil to the pan. Once the pan is warm, add in onion and potatoes. Cook, stirring occasionally for 5 minutes.
- Add asparagus to the pan and cook for another 5 minutes, covered, stirring occasionally for 5-7 more minutes or until potatoes are fork tender. Season with salt.
- Once veggies are cooked, remove them from the pan into a bowl and set aside.
- In a bowl or pyrex measuring cup combine arrowroot powder, chicken stock, lemon juice, rosemary, garlic powder and lemon zest and stir to combine.
- Pour the mixture into the still hot pan and cook while whisking for about 1 minute until the sauce has thickened.
- Add back in the veggies and add the chicken then season to taste with salt and pepper.
How many servings in this dish?
3-4 depending on the person eating!
Love the write up! Super excited to try
Should the potato be already cooked? Or raw? Thanks!
Raw! You cook it in the pan.
Any tips on making this a freezer meal? Should I cook it all then freeze and just thaw and reheat? Or raw, freeze, thaw, cook? look delicious and either way I can’t wait to try it!
I would cook it all the way then thaw and reheat.
This was fabulous! Reminded me of the inside of a pot pie, creamy and delicious! Came together quickly as I used shredded rotisserie chicken. WOW! So quick, so tasty, KID and TEENAGER approved! This will be in my regular rotation for sure!! I used my 15″ cast iron for the dish to feed my hungry family of 5, perfection!
Love when the whole family approves!