Chicken, bacon and asparagus skillet with squash and onions
Enjoy a flavorful and easy-to-make Chicken, Bacon, and Asparagus Skillet with Squash and Onions—featuring tender chicken thighs, crispy bacon, fresh asparagus, and savory squash, all simmered to perfection in a chicken broth infusion. Perfect for a wholesome family dinner!
- 09 Sep 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 9 Ingredients
This Chicken, Bacon, and Asparagus Skillet with Squash and Onions is a delicious and hearty meal that brings together a balance of flavors and textures. It's perfect for a quick dinner that's satisfying and nutritious. The combination of tender chicken thighs, crisp bacon, fresh asparagus, and sweet squash, all cooked together in one skillet, makes for an easy and minimal-cleanup dish. The incorporation of chicken broth adds a depth of flavor that ties everything together wonderfully.
Ingredients:
Instructions:
- Trim any excess fat from the chicken thighs.
- Cut the bacon into small pieces.
- Rinse and trim the asparagus. Cut into 2-inch pieces.
- Peel and cut the squash into bite-sized chunks.
- Peel and slice the onions into thin rings.
- Heat a large skillet over medium heat.
- Add the bacon pieces and cook until they are crispy, about 5-7 minutes.
- Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Leave the bacon fat in the skillet.
- Season the chicken thighs with a dash of salt and black pepper on both sides.
- Increase the heat to medium-high and add the chicken thighs to the skillet, skin-side down.
- Cook until the skin is golden brown and crispy, about 6-8 minutes.
- Turn the chicken thighs over and cook for another 6-8 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and cover with foil to keep warm.
- In the same skillet, add the onions and squash. Stir and cook for about 5 minutes, or until they start to soften.
- Add the asparagus pieces and sauté for another 2 minutes.
- Pour in the chicken broth and 2 tablespoons of water into the skillet.
- Scrape the bottom of the skillet to deglaze and lift up any browned bits, which will add flavor to the dish.
- Bring the mixture to a simmer and cook for about 4-5 minutes, or until the vegetables are tender.
- Return the chicken thighs and bacon to the skillet.
- Stir to combine and allow everything to heat through for about 2 minutes.
- Adjust seasoning with salt and pepper if necessary.
- Serve the chicken thighs with the bacon and vegetable mixture on the side.
Tips:
- For even cooking, make sure to cut the squash and onions into similarly sized pieces.
- Cook the bacon first to render out the fat, which will be used to cook the other ingredients and add extra flavor.
- Sauté the onions and squash until they start to caramelize for added sweetness and depth of flavor.
- Add the asparagus last to ensure it retains its crunch and vibrant color.
- Use a meat thermometer to check the chicken thighs for doneness; they should reach an internal temperature of 165°F (74°C).
- Deglaze the pan with chicken broth to lift any flavorful bits stuck to the bottom of the skillet.
- Season to taste with salt and pepper but be mindful of the saltiness of the bacon and the chicken broth.
This Chicken, Bacon, and Asparagus Skillet with Squash and Onions is not only wholesome but also flavorful and easy to prepare. The harmonious blend of ingredients creates a satisfying meal that can be enjoyed by the whole family. Whether you’re looking for a quick weeknight dinner or a delightful weekend treat, this recipe is sure to impress with its vibrant combination of tastes and textures.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 3.50g | 9% |
| Sugar 4.04g | 4% |
| Fat | |
| Fat 36g | 41% |
| Saturated 10g | 32% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 120mg | 21% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 0.87mg | 51% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 1.28ug | 53% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.75mg | 12% |
| Vitamin K 50ug | 44% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 4.04mg | 37% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 410mg | 32% |
| Potassium, K 780mg | 23% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 410mg | 28% |
| Zinc, Zn 3.43mg | 31% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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