This Easy Healthy Chicken and Asparagus Skillet recipe is quick, delicious, and satisfying! It’s made from scratch with no processed ingredients. Ready in less than 30 minutes. Perfect meal prep recipe to keep your taste buds happy and your belly full. Whole30 compliant.
This Easy Healthy Chicken and Asparagus Skillet is a serious life-saver weeknight dinner recipe!
In my opinion, a weeknight dinner should be easy, quick, and satisfying -yet- healthy-ish. And this Easy Healthy Chicken and Asparagus Skillet recipe totally fit the bill.
Chicken and Asparagus Skillet Recipe Highlights
- It’s made in less than 30 minutes,
- Good for you ingredients
- Perfect for meal prep.
- It’s DELICIOUS.
The sauce in this dish is divine! To make it a bit healthy-ish, I use coconut aminos instead of soy sauce and tapioca starch instead of cornstarch.
Jazz up your weeknight dinner with this Easy Healthy Chicken and Asparagus Skillet.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Skinless boneless chicken breasts – or chicken tights is that you like.
- Salt and black pepper
- Garlic powder
- Coconut aminos – or low sodium soy sauce.
- Chicken broth
- Tapioca starch – or corn starch
- Ginger – ground or fresh
- Cayenne pepper – The cayenne pepper adds a subtle spicy kick to this recipe. If you don’t like the heat, feel free to avoid this ingredient.
- Olive oil
- Garlic
- Mushroom
- Asparagus
- Scallions
- Sesame seeds – I used black sesame seeds.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Season The Chicken
2 – Make the Sauce
Mix coconut aminos, chicken broth, tapioca starch, ginger, and cayenne pepper in a small bowl until well combined and no lumps.
3 – Cook The Chicken
Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is no longer pink and cooked. Remove chicken from the skillet and reserve.
4 – Sauté The Veggies
Add garlic and sauté, constantly stirring, until fragrant. Then, add mushrooms and asparagus and cook until slightly tender.
5 – Add the Cooked Chicken
Return the chicken to the pan, stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
6 – Garnish and Serve
Garnish with sliced scallions and sesame seed, if desired. Serve with mashed potatoes, white rice, quinoa, or vegetables.
Frequently Asked Questions
Coconut aminos is a sauce that resembles a light soy sauce or tamari. It’s made from a blend of aged coconut sap and sea salt. The delicious sauce has a rich, savory flavor with a touch of sweetness. It’s naturally gluten-free and vegan.
Almost any recipe that calls for soy sauce can be made with coconut aminos instead.
You can buy coconut aminos in stores like Whole Foods and Trader Joe’s, or online on Amazon or Thrive Market.
Use low sodium soy sauce to substitute coconut aminos and cornstarch instead of tapioca starch.
Yes, you can add other vegetables you may already have on hand. These other vegetables will work well too: zucchini, bell peppers, green beans, carrots, baby corn, and broccoli florets.
This Chicken and Asparagus is best served with mashed potatoes, roasted potatoes, white rice, cauliflower rice, or even steamed vegetables.
Storing & Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 – 4 days.
Freeze: let the chicken and veggies cold completely. Place in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, defrost in the refrigerator and then reheat in a skillet until warmed through.
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Easy Healthy Chicken and Asparagus Skillet
Equipment
Ingredients
- 5 – 6 skinless boneless chicken breasts, cut into 1-inch pieces (about 1 kg – 2.2 lb)
- Salt and black pepper to taste
- 2 teaspoons garlic powder
- ½ cup (120 ml) coconut aminos (or low sodium soy sauce)
- ½ cup (120 ml) chicken broth
- 1 tablespoon (10 g) tapioca starch (or corn starch)
- 1 teaspoon ginger (see notes)
- 1/2 teaspoon cayenne pepper (see notes)
- 4 tablespoons (60 ml) olive oil, separated
- 6 garlic cloves, minced
- 8 oz. (230 g) mushroom, sliced
- 1 lb. (450 g) asparagus, woody stems trimmed, sliced into 1-inch pieces
- 1 bunch green onions, white and green parts, thinly sliced
- 1 tablespoon sesame seeds (I used black sesame seeds)
Instructions
- Season chicken with salt, pepper and garlic powder.
- Mix coconut aminos, chicken broth, tapioca starch, ginger and cayenne pepper in a small bowl until well combined and no lumps.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Remove chicken from the skillet and reserve.
- Add the remaining 2 tablespoons of oil to the same skillet. Add garlic and sauté, stirring constantly, until fragrant, about 1 minute. Add mushrooms and asparagus and cook until slightly tender, about 5 minutes. Return the chicken to the pan and stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
- Garnish with sliced and scallions and sesame seed, if desired.
- Server with mashed potatoes, white rice, quinoa, or vegetables.
Video
Nutrition
Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in January 2022.
Made this tonight! I added carrots, celery, and onions. It came out great! Served it over jasmine rice. Will definitely make it again!
Hello Hannah! This recipe is my weekly rotation; everyone loves it. So glad you enjoyed it too. Thanks so much for trying my recipe and taking the time to come back and let me know!
Wow, just wow! This recipe is absolutely delicious, restaurant quality and super easy to make. We did not change a thing and my husband can’t stop raving about it. He even bought me a binder with sleeves and said that it is going to be the first recipe in my cooking binder (we have talked about me printing and saving online recipes for years). Great job and thank you for sharing, yum!
Hello Rachelle! My family loves this recipe too. I am glad you and your family enjoyed it. Thanks so much for trying my recipe and taking the time to come back and let me know.
How would this be using boneless chicken thighs?
Hello Jess! It would be exactly the same. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I am looking forward to trying this recipe tonight! For the nutrition information, how many grams or ounces are included in a serving? Just want to track my intake accurately. Thanks!
Hello Adam! Please note that nutritional information is a rough estimate, and it can vary depending on the products used, so I would highly recommend using your own tools to calculate it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this tonight and loved it. I threw in carrots because I had them on hand and used soy sauce and corn starch as alternates to the coconut amnios and tapioca. I loved how the (fresh) minced garlic took it up a notch. I will definitely be making this again. Thanks for the recipe!
Hello Lisa! This is one of our favorite dinners. I like to add different veggies, such as bell peppers, broccoli, etc…Thanks so much for trying my recipe and taking the time to come back and let me know.
When is the cayenne supposed to be added? it’s not in the instructions
Hello Nix! Step two, in the sauce. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This came out amazing! So full of flavor. The kids gobbled it up. Thank you!
Hello Megan! So glad everyone enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello. I don’t have corn starch or tapioca. Can I still make it without those ingredients? Thanks
Hello Kalani! Yes, you can. The sauce won’t be thick but still delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Healthy and delicious!! My family loved it and kept going back for more!! I will definitely be making this again. I’m looking forward to trying other recipes from you.
Hello Jeannine – So glad everyone enjoyed it!! Thanks so much for trying my recipe and for taking the time to come back and let me know.
I thought it was a good meal, followed the recipe except i added spinach with mushrooms and i had frozen chicken so i brined for 30 min in salt/sugar water
Hello Jay! So glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
made this tonight….was delicious and filling even though it’s healthy. I left out the mushrooms (at 45 I’ve given up trying to like the slimy little buggers), used low sodium soy sauce, ground ginger and red chili flakes instead of cayenne. For a side, I made quinoa which paired perfectly. superb dish!
Hello Scott! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Hi, I am looking forward to trying this recipe and I was wondering about how much is one portion size?
Thank you.
Hello Stacey! A portion would correspond to one chicken breast. Of course that could vary depending on the size of the chicken breast. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Loved your recipe! I think our readers would really love it too. Would you be willing to let us share it on our site and of course link back to mommyshomecooking.com ?
Can’t wait to try more of your recipes!
Coral
Hello Coral! Thanks so much for trying my recipe and for taking the time to come back and let me know! You can share one photo with a link back to my website. Specifically, I do not give permission to share my content where the ingredients or recipe directions are provided.
This looks like a fantastic Winter warmer recipe, going to have to give this a try! Sim x
Hello Sim! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This is so good! Thank you.
Hello Alfiano! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Great recipe! Tastes great and isn’t too heavy. Leaves you feeling full and satisfied. This is my first time cooking with mushrooms. I’ve always hated them. They added a great flavor to the dish. Thanks!
Hello Kris! Thanks so much for trying my recipe and for taking the time to come back and let me know!
This was delicious! And the perfect way to use up some mushrooms and asparagus that was nearing the end of it’s prime. Glad I came across your site! Thanks for sharing 🙂
Hello Catherine! I love to add mushrooms too. Thanks so much for your feedback and for trying my recipe.
If you don’t have coconut aminos is there an alternative?
Hello Susanna! You can use soy sauce. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Fast, easy, healthy and delicious!!!
Hello Suzy! I’m glad you found it easy to make and delicious. Thank you for taking the time to come back and let me know!
Dish was very delicious! Took a little loner then 30 minutes, as I cooked chicken pieces longer. Hate hard meat. My daughter took the rest to work for her lunch. Highly recommend making this dish. Came out perfectly.
Hello Darlene, Thank you so much for trying my recipe. I’m SO GLAD you and your daughter enjoyed it!!
Made chicken and asparagus tonight!!! I added mushrooms and my kids loved it! We also used fresh ginger. Definitely a new recipe.
Hello Alicia! Thanks so much for trying my recipe and for taking the time to come back and let me know! This one is always a BIG hit in my home.