Creamy Chicken Asparagus & Mushroom Skillet

This quick skillet chicken dish is so perfect for weeknight cooking.  It comes together in 20 minutes and is so creamy and wonderful.  Tender strips of chicken, hearty mushrooms and tender crisp emerald asparagus all wedded in a creamy shortcut garlicky boursin sauce.

This was such a hit in our house.  Of course you all know that I love an easy weeknight meal, but it has to be tasty.  This quick cooking skillet checks all the boxes.

JUST A FEW INGREDIENTS TO A FABULOUS QUICK SKILLET MEAL

Boursin is a creamy unaged cow's milk cheese that is typically loaded with different herbs and perhaps garlic to make it a flavor bomb ingredient that lends itself perfectly to sauce making.  A great shortcut ingredient.

I NEVER FROWN UPON PACKAGED RICE BLENDS IN A RECIPE. SUCH A QUICK KITCHEN HELPER

I also use a prepared package of wild and brown rice to add a healthy carb element here, but you can use any rice or grain you like.  If you happen to have made your own rice or had leftover grains from the previous night's meal, you can put it to good use here.

This makes a great leftover meal to take to work for lunch the next day. It seems to develop even more flavor as it resides overnight in your fridge.

I love my set of T-Fal nonstick skillets.  I use the largest one for this recipe.

My ceramic rimmed plates are perfect for this dish.

I am a serious fan of Aleppo Chili Flakes.  They are less spicy than the kind we're used to seeing in our pizza parlors and have a lovely smoky, florally quality about them that is so enticing,

Give them a try.  They're a great introductory spice level & currently $6.99 for my favorite The Spice Way brand on Amazon.

Save on organic groceries!

Creamy Chicken Asparagus & Mushroom Skillet
Serves 4

2 skinless, boneless chicken breasts, thinly sliced 
8 ounce package mushrooms, stems removed & sliced (I used baby portobello)
5 ounces Boursin cheese at room temperature ( I like the garlic & herb flavor for this)
8 ounce package prepared brown & wild rice (you can use whatever rice or grain you prefer)
1/2 bunch asparagus, woody ends removed and cut into 1/2 inch pieces
1 tablespoon olive oil or your oil of preference
2 large cloves garlic, thinly sliced
1/2 cup chicken stock or broth (vegetable stock is fine too)
1 teaspoon sea salt
1 teaspoon Aleppo chili flake (optional). If using regular chili flake, you may want to use less.
1 teaspoon dried oregano
1/2 teaspoon pepper


Heat a large skillet over medium low heat and add in the sliced mushrooms.  Saute about 5 minutes until the mushrooms wilt down and release some of their moisture..
Remove the mushrooms to a bowl.

Turn the heat up to medium high and add the olive oil and slices of chicken breast to the skillet. Sprinkle in the salt, pepper, oregano & Aleppo Chili flake (or regular chili flake) if using.  Cook until the pieces of chicken are nearly cooked through and start to get some color on them.  This should only take about 3-5 minutes if your chicken is sliced thinly.

Crumble the Boursin into the skillet, then add the mushrooms back in.
Pour over the chicken stock and add in the rice.  Let simmer for 2-3 minutes until the Boursin melts into the chicken and mushrooms and becomes very saucy.  Stir occasionally.

Add in the asparagus and slivered garlic, then let simmer, turning down the heat to medium, another 5-6 minutes, until the asparagus is tender crisp.   Serve to the hungry crowd!