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Chicken and Asparagus Skillet Supper


Rate this recipe 2.3/5 (9 Votes)


  • 8 skinless boneless chicken thighs
  • 3 slices of bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow squash, halved crosswise and cut into 1/2" strips
  • 4 green onions, cut into 2 inch pieces


Level of difficulty Average
Cost Average budget


Step 1

sprinkle chicken with salt and pepper. In 12" skillet cook chicken, onions, and bacon over medium high heat, turning to brown evenly.

Step 2

Carefully add broth; cover and cook 3 to 5 minutes more until chicken is tender and no longer pink.

Step 3

Meanwhile in a microwave-safe 2 quart dish, combine asparagus, squash and 2 Tbsp water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power 3 to 5 minutes, until veggies are crisp-tender, stirring once.

Step 4

Transfer to plates. Drizzle cooking liquid, top with chicken, bacon and onions.


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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