One Pan Creamy Italian Lemon Chicken Mushroom and Asparagus Skillet

There is absolutely nothing wrong with this recipe. It looks like there are a lot of steps, but they are all necessary, trust me. I didn't change a thing with it. 

Photo from SweetCDesigns

One Pan Creamy Italian Lemon Chicken Mushroom and Asparagus Skillet

Recipe from Sweetcsdesigns.com
Serves 6

• 4 T butter, divided
• PINCH of salt, very small amount 
• 4 chicken thighs, bones removed 
• 6-10 cloves garlic, sliced in half or finely diced
• 8 oz cremini mushrooms, stems removed and wiped clean
• 1 bunch asparagus stalks, woody ends trimmed off and discarded (optional- cut into 2-3" bits)
• 1 c chicken stock
• 1 c heavy whipping cream or half and half
• 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
• ½ c diced cilantro, optional
• 2 T lemon juice
• ¼ c parmesan cheese

Heat a heavy pan on medium high until very hot. Add butter, swirl around pan, and let melt. When butter is foamy and melted, add chicken thighs.

Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!) Cook chicken thighs 5 minutes on each side, until lovely golden brown. When chicken thighs are well browned, remove from pan.

Add garlic to pan, stir well. Add mushrooms and asparagus to pan, stirring occasionally to keep mushrooms and garlic from burning.

When vegetables are browned, remove from pan and set aside. Drain excess fat from pan, but don't clean out.

Return heat to high and add stock and lemon juice to pan (watch out for steam), and scrape up any browned bits from bottom of pan.

Turn heat to medium high. Add second half of butter to pan, let melt. Turn heat off, and slowly add cream and parmesan cheese, whisking vigorously as you add it.

Return heat to medium high. Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

Before chicken is all the way to 165, add vegetables back into pan and mix well to ensure it is evenly coated with sauce. Top with red pepper flakes and fresh diced parsley if desired.

Remove from pan and serve immediately!