Weeknights can feel like a juggling act, and that’s exactly why I love this Easy Healthy Chicken and Asparagus Skillet. It’s quick, fresh, and made with simple everyday ingredients—no shortcuts or processed stuff. As an allergy mom, I know the relief of putting a meal on the table that’s both nourishing and family-approved. If you’ve been craving something light, flavorful, and done in under 30 minutes, this skillet will be your new go-to.
Oriana’s Thoughts On The Recipe
I get it—dinner time can be stressful. Between busy schedules and trying to keep everyone happy (and safe with food allergies), I’ve learned that simple, reliable meals are absolute gold. That’s how this skillet was born—out of my need for a weeknight dinner that checks all the boxes: healthy, quick, and fuss-free.
Chicken and asparagus might sound basic, but when you cook them together in one skillet with the right seasonings, something magical happens. It’s one of those meals my family requests on repeat, and honestly, I don’t mind because cleanup is a breeze. Allergy-friendly, nourishing, and oh-so-satisfying—this recipe is proof that easy dinners don’t have to be boring.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: Skinless, boneless chicken breasts—or use thighs if that’s what you prefer.
- Oil: I use olive oil to sauté the chicken and veggies, but you can use any oil you like.
- Seasonings: Salt, black pepper, garlic powder, ginger (fresh or ground), and cayenne pepper for a subtle kick.
- Sauce: Low-sodium soy sauce or coconut aminos, chicken broth, and cornstarch or tapioca starch.
- Veggies: Fresh garlic, mushrooms, asparagus, and scallions.
- Finishing touches: Sesame seeds (I used black sesame seeds for extra flair).
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Use coconut aminos instead of soy sauce.
- Gluten-Free: Make sure to use gluten-free tamari or coconut aminos.
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).
Step 1 – Season The Chicken
Season chicken with salt, pepper, and garlic powder.
Step 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.
Step 3 – Cook The Chicken
Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink. Remove chicken from the skillet and reserve.
Step 4 – Sauté The Veggies
Add garlic and sauté, constantly stirring, until fragrant. Then, add mushrooms and asparagus and cook until slightly tender.
Step 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.
Step 6 – Garnish and Serve
If desired, garnish with sliced scallions and sesame seeds. Serve with mashed potatoes, white rice, quinoa, or vegetables.
Extra Recipe Tips For Success
- No cayenne? Skip it for a mild version, or add more for extra kick!
- Use what you have: Bell peppers, zucchini, or broccoli work great if you’re out of asparagus.
- Double the sauce: Like it saucy? Make 1.5x the sauce to drizzle over rice or quinoa.
Storing & Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 – 4 days.
Freeze: Let the chicken and veggies cool 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.
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.
Recipe Card
Chicken and Asparagus Skillet
Video
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) low-sodium soy sauce or coconut aminos
- ½ cup (120 ml) chicken broth
- 1 tablespoon (10 g) cornstarch or tapioca 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)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Season chicken with salt, pepper, and garlic powder.
- Mix soy sauce (or coconut aminos), chicken broth, cornstarch (or 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, stirring occasionally, until no longer pink and cooked. 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 scallions and sesame seeds, if desired.
- Serve with mashed potatoes, white rice, quinoa, or vegetables.
- This recipe is naturally egg, dairy, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Use coconut aminos instead of soy sauce.
- Gluten-Free: Make sure to use gluten-free tamari or coconut aminos.
- No cayenne? Skip it for a mild version, or add more for an extra kick!
- Use what you have: Bell peppers, zucchini, or broccoli work great if you’re out of asparagus.
- Double the sauce: Like it saucy? Make 1.5x the sauce to drizzle over rice or quinoa.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in April 2025.
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using you recipe/photos with no links to your blog
Hi Gina! Thanks so much for heads up. Unfortunately this happens more than you think. xo
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 =)