One Skillet Chicken Thighs with Asparagus and Peas Recipe | Yummly
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One Skillet Chicken Thighs With Asparagus And Peas

Schumacher: "I've made this a few times and it is always great…" Read More
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One Skillet Chicken Thighs With Asparagus And Peas

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For a taste of spring, pair fresh asparagus and bright green peas with crispy chicken thighs for an easy — but elegant — one pot meal. A dijon-white wine sauce and flecks of crunchy bacon complete this flavorful dish.


  • 6 boneless skinless chicken thighs
  • 1 tsp. kosher salt
  • 1 dash cracked black pepper
  • 1/2 cup thick-cut bacon (diced, about two pieces)
  • 2 Tbsp. shallots (diced)
  • 1/2 tsp. red pepper flakes
  • 1/2 cup white wine
  • 1 tsp. Dijon mustard
  • 1/2 cup chicken broth
  • 1 cup frozen peas
  • 1 lb. asparagus (cut in half, ends trimmed)
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter (at room temperature)
  • 4 Tbsp. fresh herbs (minced, such as parsley or dill)
  • lemon slices (for serving, optional)
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    1. Preheat over to 375 degrees F.
    2. Pat chicken thighs dry with a paper towel and season with salt and black pepper. Set aside.
    3. In a heavy-bottomed, oven-safe skillet over medium-high heat, add the bacon and cook for 4-5 minutes, until crispy. Remove and let drain on paper towels. Carefully place chicken into bacon fat in skillet and sear until lightly browned on one side, 5-6 minutes. Transfer to a plate; set aside and keep warm.
    4. Lower the heat and add in shallots and red pepper flakes; sauté for 2-3 minutes until softened slightly. Add the white wine, stirring and scraping all the bits from the bottom of the pan. Whisk in the Dijon mustard, then add the bacon, chicken broth, peas, asparagus, and lemon juice. Season with a pinch of kosher salt and black pepper, bring to a boil, and then add the chicken thighs back to the pan. Place in oven and bake for 15-18 minutes.
    5. Remove the chicken from the oven, add the butter, and swirl pan around. Garnish with minced herbs and lemon slices if you like. Serve with rice or buttered egg noodles.
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    NutritionView More

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    Calories370Calories from Fat140
    Total Fat16g25%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate8g3%
    Dietary Fiber3g12%
    Vitamin A10%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Courtney Reed 3 months ago
    The chicken was great, the sauce not so much.
    Reviewer Profile Image
    Schumacher 3 months ago
    I've made this a few times and it is always great. This time I made it on the grill and it turned out amazing.
    Reviewer Profile Image
    Francis R. 8 months ago
    Delicious and easy to make
    Reviewer Profile Image
    Cynthia Walton 2 years ago
    Very good. Lots of sauce - serve it with rice or noodles!
    Reviewer Profile Image
    Anika 2 years ago
    This recipe worked PERFECTLY. I served it over cranberry wild rice and substituted the asparagus for broccoli. I also used canned peas over frozen. I wasn't expecting the wine sauce to be thick since it's not like a marsala or a gravy dish. It tasted even better the next day!
    Reviewer Profile Image
    Susan 2 years ago
    This chicken is good! I read the reviews before I made it and added thickening. I’m glad I did. We had it with crusty bread instead of rice or noodles and I did not add the butter in the end step.
    Reviewer Profile Image
    J 3 years ago
    It was fine. I had to make some substitutions like apple juice for white wine and chives for herbs. We will make it again.
    Reviewer Profile Image
    Lanter Monica 3 years ago
    cook a with Monica's food wedding planner agenda wedding ceremony black & white mine planner agenda wedding planner
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    Daniel Fenech 3 years ago
    was delicious, but to make a denser sauce I coated the chicken with flour before frying.
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    Rose 3 years ago
    This recipe has good “bones;” but like others, found the sauce too thin. Next time I will make a roux before adding the peas and asparagus. Also, there should be mention to remove most of the bacon grease after browning the thighs. Pretty healthy dish with the lovely vegetables!
    Reviewer Profile Image
    Terry Brandt 3 years ago
    Good flavor but peas and asparagus get overcooked. Next time I’ll add them mid back for less cooking time. Agree, sauce is very thin but using dill, very tasty
    Reviewer Profile Image
    Shirley Coles 3 years ago
    Very good. Added to my favorites.
    Reviewer Profile Image
    Dean Ski 4 years ago
    Sauce way too thin & cook time on chicken is too low. Granted, we're in high elevation, but searing and baking chicken thigh 15-18 minutes??? Hello, Salmonella! It tasted okay, but just okay. Too bad; Was looking forward to this one for a while now.
    Reviewer Profile Image
    renee renee 4 years ago
    Chicken had good flavor but peas and asparagus turned a light green color which made the dish extremely unappealing. Sauce was way to thin and seemed greasy. I would never make this again!! Disgusting!
    Reviewer Profile Image
    Torie LeBreton 4 years ago
    Delicious! But the sauce was not thick enough for me, added cornstarch to thicken. I would cut back on the amount of liquid for next time.
    Reviewer Profile Image
    Burt 4 years ago
    It was delicious. Chicken real tender and with the sauce. I used dill instead and it gave it that extra flavor that made it YUMMY.
    Reviewer Profile Image
    Allison Szarmach 4 years ago
    This was so easy and delicious! I used dill instead of parsley and it did not disappoint. Will definitely make again!
    Reviewer Profile Image
    Harmony 4 years ago
    Didn't realized it wasn't bone-in thighs so revamped the recipe a little. Used all dill at the end. It was the bomb!
    Reviewer Profile Image
    Houston-McMillan 4 years ago
    This recipe was absolutely delicious! My hubby and brother loved it and mopped their plates clean. Will definitely be making this again!