Ingredients
Sauce
- 1 cup chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube
- 1 tablespoon heavy cream (optional)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Chicken
- 2 large boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1 teaspoon garlic powder
- ¼ cup flour
- 1–2 tablespoons olive oil
Vegetables & Cheese
- 12 spears asparagus
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups chicken broth (for the mushroom sauce)
- 8 oz cremini or baby bella mushrooms, sliced
- 3 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep: If using an oven-safe skillet, preheat the oven to 400°F (200°C) for melting the cheese later. Combine all sauce ingredients (chicken broth, beef broth, bouillon cube, heavy cream, Worcestershire sauce, onion powder, mustard powder) in a large measuring cup and set aside. Let mozzarella cheese sit at room temperature to melt more quickly.
- Cook the Asparagus: Trim the ends of the asparagus and cut them in half. Boil the asparagus for 3–4 minutes until just tender, then drain and rinse with cold water to stop cooking. Set aside.
- Prepare the Chicken: Slice each chicken breast horizontally to create thinner pieces. Cover with plastic wrap and pound to about ½-inch thickness. Season both sides with salt and pepper. In a bowl, mix garlic powder and flour, then coat the chicken pieces evenly.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces in batches for 4–5 minutes on each side until golden brown. Remove chicken and set aside.
- Make the Sauce: Turn off the heat. Add butter and minced garlic to the skillet and then set the heat to medium. Cook garlic for 2 minutes while stirring constantly. Add 1½ cups chicken broth to deglaze the pan, scraping up all browned bits. Add sliced mushrooms and simmer gently until the liquid reduces by half, about 12–13 minutes.
- Thicken the Sauce: Gradually sprinkle in 3 tablespoons of flour, whisking constantly to avoid lumps. Cook for 2 minutes to remove raw flour taste. Slowly add the prepared sauce mixture in small splashes while stirring continuously. Bring the sauce to a boil, then reduce to a simmer and cook uncovered for 13 minutes until thick and flavorful.
- Finish the Sauce: Lower heat and stir in grated Parmesan cheese until melted and incorporated.
- Combine and Melt Cheese: Return seared chicken to the skillet and spoon sauce over each piece. Add cooked asparagus spears on top, then sprinkle shredded mozzarella cheese evenly. Cover the skillet and cook on medium-low heat until cheese melts, about 5 minutes. Alternatively, transfer the skillet to the preheated oven and bake for 4 minutes to melt the cheese.
- Serve: Serve the creamy mushroom asparagus chicken hot, ideally accompanied by mashed potatoes to soak up the delicious sauce.
Notes
- Use an oven-safe skillet for easier cheese melting under the broiler.
- Allowing the mozzarella to sit at room temperature helps it melt faster and more evenly.
- Boiling then shocking asparagus keeps it crisp-tender and vibrant green.
- Pounding the chicken thin ensures even cooking and a tender bite.
- Deglazing the pan with broth after searing the chicken adds rich flavor to the sauce.
- Gradually adding flour and whisking prevents lumps in the sauce.
- Optionally add heavy cream to the sauce for extra richness.
- Serve with mashed potatoes or crusty bread to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
