Chicken, Asparagus and Artichoke Skillet



Video taken from the channel: Cafe Delites


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Beth’s 15-Minute Chicken Dijon and Asparagus Recipe

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Butter Roasted Rib-Eye Steak with Grilled Artichokes Gordon Ramsay

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Chicken and Asparagus Skillet

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Spinach Artichoke Chicken Skillet | Food Network

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Artichoke Chicken Skillet

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Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper. Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks.

Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the golden-brown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan. Place Chicken Breasts into skillet.

Sear in Skillet for about 4 minutes on each side. Add cut Asparagus to skillet and then place the entire skillet in the oven to bake 30-35 minutes. Option: For One-Pan: Make this a one-pan meal by pan searing the chicken and asparagus and adding 1 1/4 cups water or chicken broth or milk with 8 ounces of pasta or 1 cup rice along with the other ingredients in step 5, covering. DIRECTIONS Sprinkle chicken with salt and pepper.

In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side. Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Ingredients 4 boneless skinless chicken breast halves (4 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons olive oil 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained 2/3 cup reduced-sodium chicken broth. Ingredients 3 tablespoons butter 2 tablespoons olive oil ½ teaspoon dried parsley ½ teaspoon dried basil ⅛ teaspoon dried oregano 1 ½ cloves garlic, minced ¼ teaspoon salt 1 ½ teaspoons lemon juice 1 ½ teaspoons white cooking wine 2 breast half, bone and skin removed (blank)s skinless.

Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add asparagus to skillet; cook and stir over medium-high heat 1 minute.

Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken.

Cook chicken in a greased pan or skillet over medium heat for 5-8 minutes on each side or until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm. Melt butter in the pan.

Add artichokes, garlic, and spinach to pan.

List of related literature:

Add the cut artichoke hearts and parsley to the skillet with the shallot-spinach mixture and gently toss the ingredients together.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

And while we enjoyed the spears as is—with a little oil, salt and pepper, and lemon juice—we also came up with a simple balsamic glaze and an Asian vinaigrette, which we could prepare while the asparagus cooked.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Brush the chicken and asparagus with 2 tablespoons of the olive oil, season with salt and pepper, and set the asparagus aside.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Add remaining 2 tablespoons oil, artichokes, bell pepper, and ¼ teaspoon salt to now-empty skillet and cook over high heat until lightly browned, about 8 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Remove the foil, add more water to the pan if necessary, and continue baking until the artichokes are tender and lightly browned, about 15 minutes more.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Heat the remaining 3 tablespoons olive oil in a large skillet, sauté the radicchio with the shallots for perhaps a minute, and add the garlic and a pinch or two of salt.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Add the asparagus and garlic to the skillet with the chicken.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Return the chicken and garnishes to the pan, add a BOUQUET Garni and the strained sauce, and simmer, covered, for about 45 minutes.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

evenly spread the asparagus and mushrooms in the bottom of the skillet.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

Arrange the chicken breasts over the onions and asparagus, and season with tarragon.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • The whole dish looks delicious…I can’t wait to try it! To stay away from saturated fat I’m going to use grape seed oil which also has a high smoke temp instead of coconut oil, and I’m going to try a little corn starch to thicken the gravy instead of heavy cream.

  • First time to visit your channel….looks great……..but I know this video is a couple years old…don’t know if you wear that blouse anymore….but……has anyone else mentioned it reminded them of Olive Oyl from Popeye???

  • takes out a stick of bubblegum Gordon Ramsay: “Pan on. First a drizzle of extra virgin olive oil. Salt. Pepper. Rosemary in. Beautifully done.”

  • I just got it! These episodes are designed to be like the Sherlock Holmes films where Sherlock (Robert Downey) breaks down his fights before they happen

  • He usually says something like, “Now just a little bit of butter,” before dumping in a whole stick of it. I like this guy’s style.

  • Gordon Ramsay: I have a huge Black Angus ribeye steak right here. I’m going to drop it in scalding hot water, stick it with a fork and swish it around for 6 seconds, then pull it out, then pat it dry with paper towel. Sear it in a pan on top of the stove using greek dressing instead of oil, then put it inside CorningWare, season it, and cook it in the oven very very slowly. If it looks like it’s getting dry I will use butter to baste it. My objective is Juicy, and tender, and medium well.

  • I don’t know if I did something wrong but the sauce wasnt very good. Maybe just personal taste. I will try another recipe of yours soon.

  • Sûre as egg….I am going to try this when back home.
    Yes Beth…..Amora is really your average kind of mustard we use with and for everything.
    Maille…..however, is the high end of the product but probably not as good for cooking as Amora.
    Great video

  • Yep, shouldn’t feed children anything too extreme (too sweet, too salty, too tangy, too sour) until year 5 and above, else it affects their palate and they start not liking many things early. I wasn’t fed icecreams, chocolates, pickles, mustard etc till I was 5.

  • I enjoyed the dijon sause, but i think i added to much of The mustard. I’m doing it over tonight, hopefully this time it Will turn out perfect, I really enjoyed it and it Was just 15 mins. To prepare.
    First time cooking, i’m really getting a kick out of this.
    Enjoyed it!

  • What stovetop temperatures is she using? What is the chicken done at and what is the asparagus done at?
    And once you flip the chicken, how do you know when it’s finally done.?

  • You can cut out the oil and save over 300 calories by steaming the asparagus and broiling chicken in the oven….I did both and it was DELICIOUS.

  • Just stumbled on this video by accident looking up recipes for chicken breast and asparagus. I have to say, I’ve never seen a cooking video demonstrate the timing and the multi-tasking that’s so integral to cooking. You prepped the asparagus as you waited for the pan to heat up. You cleaned your space as you waited for the chicken to cook etc. You made that process look simple and easy rather than like a magic trick!

  • Re the mustard…Im french and i never heard this before. Had Dijon mustard when i was a child and loved it and so did my friends..not to fond of grainy mustard though

  • Tried making a generic dijon sauce, it tasted pretty bitter once I added the grey poupon. I added some sugar which helped a little and simmering with the chicken imparted some jus with it. Is it just the dijon that gives it a bitter finish or is it just my taste

  • If you want that mustard you don’t need get to France here is two places this is In Arabic market but they sell African grocery telephone 248 3992375 the name of the place k&f international market or Darousalame African market 23689 west 7 mile Detroit mi48219 telephone 313 977 9354 I from Senegal I’m a Senegalaise that’s the only mustard we use in Senegal is in west Africa African continent

  • I don’t see why people are saying this is so complicated, I thought it was pretty simple. Then again I’ve been cooking for near 2 decades.

  • Sorry you lost me at coconut oil. I just love olive oil so I would cook chicken lower to have that incredible flavor and season both sides. Again, just me. Loved the video and I will make my asparagus your way go forward. I had been baking with olive oil, parm and a light mix of olive oil and lupton onion soup mix. My kids love it. So I will try this new. Side note your garden is amazing.

  • Sauce, way watery! I’d deglaze with white wine, chicken stock at this small amount adds, nothing. Reduce wine, add mustard & cream or 1/2 & 1/2. I’m not a fan of Tarragon, I’d use Herbs de Provence or a bit of Lavender. Sauce must be thicker!!!!

  • beth needs a little bit more season….or if you dont like to use alot of salt you should use poultry seasoning and dry thyme or other herbs. other than that great recipe.

  • Hi Beth.. I made this tonight, and it was hands down a winner! Absolutely beautiful sauce.. Thank you so much.. Looking forward to trying more of your recipes… ��

  • Wow you mean I don’t have to cut off those bark like parts on the stalk of asparagus? Cool! I’m going to buy more now. I thought it was to much work to prep asparagus.

  • my elders would not let us kids use mustard or drink coffee..we did anyway…i think it was mostly my granny aunt and uncle. they thought we would get a bad palate for wine. in fact we now hate wine and beer. or i do. then they suddenly discovered french i think its a francophile myth.

  • My mom taught me to snap the woody end off asparagus, but that takes off as much as 2-3 inches if it’s not straight from the garden.

  • Thanks Beth even though I don’t have much time cooking due to full time work and mother of kids I still enjoy watching your show. It is beautiful and professionally done

  • What kind of ARTICHOKE IS THAT?? ours have a bunchhhh of hairs in it when I prep it like Ramsay’s and mine are huge in comparison which sucks for tryin got pair knife it like he did it falls apart. I believe the ones I have are best for stuffing but idk his are like 1/2-1/3 the size of mine for some reason. Are they farmers market artichokes??

  • OMG. Your style is great. You take advantage of time to explain and multi-task. You are easy going, entertaining and it’s obviously noticeable that you love doing what you help us do. Keep it up! I’m totally subscribing! By the way, great garden! After I’m done with this video I’ll check the garden tour.:D

  • I think it’s one of them funny thing because I’m born and raised in Texas I’ve been eating mustard since I was a year old and I love it

  • Gordon you have seriously over cooked that steak. I’m guessing that’s why you rushed the plating up. Lol classic Gordon hide the mistake and move on hahaha

  • We had this and the cookies tonight, I did not have tarragon so I used dill and my husband said it was his favorite meal of all time. Thank you

  • I’m American and my husband is a German National. He’s viewpoint is opposite of your husband. He said to introduce all the flavor early. His mom and brother are chefs. And of course, taste is subjective.

  • Hi…..I grew up looooooving mustard and I had to have it with everything, even on a piece of bread…….and my palate matured just fine:)))
    Is your husband really French:))) if so…’s a worry.
    The choice of mustards at the supermarket is almost unlimited.
    I had to answer not even half way into your video that contains my favorite foods….chicken, mustard and asparagus

  • Two of my favorite foods ��. Definitely going to give it a try with the sauce. Also you can hone your knifes to keep them sharp on the bottom off a coffee cup. 5-10 swipes on each side and will cut great. Also noticed the Olive Oyl look.


  • Cant wait to try this, its right up my alley…but of course, only after I ran my 4 miles:)..Plus, my new thing are artichoke bottoms…when non-hybrid chokes are avail. Keep’e, coming.

  • I made this tonight, and it was so quick and delicious!! Even my 14 month old was a big fan, every bite he said, “Mmmmmm, mmmmmm”. ��

  • Beautiful, I will try this!
    I was born and raised in the Netherlands (Amsterdam) and we had mustard from an early age, usually on the side with croquettes or little meat balls.

  • Thank you for the French mustard tip, a beautiful low carb presentation and for proving that a video can be made without any “goheads”.

  • Yamm!��beautiful video, beautiful lady.
    I am vegiterian, but good recipe for my boys.
    Thank you for sharing.
    Cheers ��definitely subscribe!!

  • I just got a Gordon Ramsay masterclass ad. So he’s paying for an ad and then getting money from people who view his ad on his Chanel. Weird

  • Thats a lot of Morels both white and (the more expensive although they are dried which reduces the cost), black. I wonder how much that dish costs to make for two people. If you have plenty of money to spare, I recommend making this dish as Morels, are absolutely worth the price. If you are on a budget, substitute shiitake (dried for stock), mitake or shemenji. Ive only worked with Morels a few times due to just how expensive they are.

  • That’s a damn nice recipe. The comments section can be damn funny for his videos. I’ve made quite a few of the dishes i seen him made here on video over the years and just by what i seen, no measurements using my own intuition and they all turned out damn good. Over time, this man has taught me quite a damn lot of things about ingredients, cooking, cooking techniques and all kind of things as well vastly leveling up my cooking skills. Friend come over and ask, who taught you how to cook. I say i taught myself, but I also learned from Gordon Ramsay.

  • I think this is a good way to learn by listen more than watching, listening to follow the instructions. all good stuff in my opion!

  • I’ve heard Jamie Oliver say countless times to never ever put oil into a griddle pan, but gordon does it all the time. Why shouldnt you, anyone know?

  • Gordon ramsay used 4 pans and a mixing bowel to make this dish….I think a typical household wouldn’t want to use that many pans for one dish

  • Thank you Ms. Beth for the thorough explanation and detailed notes from the recipe to the written step by step instructions at the feeder of the video. Impressive! I just found your channel! I am subscribed!!!

  • Have watched this video twice and have to agree with many here that the Camera work or maybe its just the video editing that quickly jumps all over back and forth. He makes a really great dish but it’s hard to appreciate how it makes it with the trippy camera work and probably video editing.

  • Looks like the chicken breasts came with the wing attached. Is that common in the UK? It’s called an airline breast here in the US but wings are almost always sold separately at a higher $