Garlic Chicken with Asparagus and Mushrooms

Garlic Chicken with Asparagus and Mushrooms

Baked chicken breast with asparagus spears rolled inside.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins

Yield: 4 x 1/2 chicken breast servings

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 2 boneless, skinless chicken breasts, cut in half (1 lb total)
  • 20 fresh asparagus spears (not canned)
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 lb sliced Crimini mushrooms
  • 10 garlic cloves, peeled


Pre-heat oven to 375F.

Pound the chicken breasts flat.

Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.

Place in baking dish. Cover with sliced mushrooms and garlic cloves. Bake in preheated oven for 30 minutes. Let stand for 2 to 3 minutes before serving.


Serve with steamed vegetables or leafy green salad.

Serving suggestion is not included in the nutritional analysis.


If you really like garlic, double the amount. To make the chicken spicy, simply sprinkle with cayenne pepper prior to baking.

Thanks to Butch Costello, CalorieKing member