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Chicken and Asparagus Skillet Supper

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  • 8 
skinless, boneless chicken thighs
  • 3 
slices bacon, coarsely chopped
  • 1/2 
cup chicken broth
  • 1 
pound asparagus spears, trimmed
  • 1 
small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 
green onions, cut in 2-inch pieces


  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.


Shared by: http://www.bhg.com/recipe/chicken/chicken-and-asparagus-skillet-supper/


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