Creamy One Pan Chicken with Asparagus and Mushrooms
Entrees

Creamy One Pan Chicken with Asparagus and Mushrooms

CARNATION® MILKS
Creamy One Pan Chicken with Asparagus and Mushrooms
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
20 min
Recipe Info - Serving Size
Servings
Makes 4 servings

Creamy One Pan Chicken with Asparagus and Mushrooms is a comforting dish that's ready to wow your taste buds. This recipe from CARNATION® MILKS brings forward the perfect harmony of rich flavors and creamy textures. Imagine tender chicken with mushrooms and asparagus, all melded together in a velvety sauce.

The secret to this creamy delight lies in the NESTLÉ® CARNATION® Evaporated Milk that enhances the richness of the sauce, and the MAGGI® Granulated Chicken Flavor Bouillon that infuses the dish with an exquisite depth of savory notes. The addition of grated Parmesan cheese adds a nuanced saltiness that complements the dish perfectly.

Designed to be simple and easy to make, this recipe is great for family dinners or special occasions. Perfect for all skill levels, this creamy chicken asparagus and mushroom recipe is an ideal entrée that fits seamlessly into your dinner routine. Whether you're looking for a quick weeknight meal or a dish to impress your guests, this baked chicken with asparagus and mushrooms ensures a versatile and mouth-watering option.

Every bite of this chicken with asparagus and mushrooms bursts with flavor, presenting a wholesome meal that can make any dinner feel special. Give it a try and let the luscious creaminess and savory blend of ingredients take center stage at your next meal.

INGREDIENTS

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KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Melt 2 tablespoons butter in a heavy bottomed sauté pan over medium heat. Add chicken thighs. Cook on each side for 4-5 minutes, until chicken is cooked through (165°F). Remove chicken and set aside. Add remaining butter, garlic and vegetables and sauté 3-4 minutes. Remove from pan and set aside.

Step 2

Bring pan back to medium heat. Add water, bouillon, oregano, salt and lemon juice to pan. Scrape bottom of pan to get brown bits into the sauce. Bring to simmer. Then turn temperature to medium-low.

Step 3

Stir in evaporated milk and Parmesan cheese. Whisking constantly, cook sauce 2-3 minutes. Return chicken and vegetables to pan and cook an additional 3-4 minutes to warm through. Serve with a salad, pasta or cooked grains.

INGREDIENTS

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