If you need a fast, comforting, and satisfying chicken dinner, this Quick Chicken with Asparagus and Provolone is exactly what you’re looking for. It’s one of those old-school skillet recipes that feels cozy and familiar, yet still delivers big flavor with very little effort.
Breaded chicken breasts are lightly browned until golden, gently simmered in chicken broth, then topped with tender asparagus and melted provolone cheese. Everything finishes together in one pan, making cleanup easy and dinner stress-free.
This is a perfect 30-minute meal for busy weeknights when you want something warm, cheesy, and filling — without turning on the oven.
Why You’ll Love This Recipe
- Crispy breaded chicken without deep frying
- Melty provolone cheese on top
- Simple asparagus pairing
- One-skillet recipe = less cleanup
- Ready in just 30 minutes
It’s comfort food that doesn’t overcomplicate things.
What Makes This Chicken Recipe Special
Instead of baking, the chicken finishes cooking right in the skillet with broth, which keeps it juicy and tender. The steam helps melt the provolone perfectly while the asparagus warms through without turning mushy.
It’s simple, nostalgic, and surprisingly satisfying.
Helpful Tips
- Pound chicken breasts slightly for even cooking
- Use low-sodium chicken broth if you’re watching salt
- Fresh asparagus can be used — lightly steam first
- Swap provolone with mozzarella or Swiss if needed
- Serve immediately while cheese is melty
What to Serve With It
- Mashed potatoes
- Buttered rice
- Garlic bread
- Simple green salad
- Roasted baby potatoes
Quick Chicken with Asparagus and Provolone
Ingredients
Method
- Whisk eggs in a shallow bowl. Place bread crumbs in another shallow bowl.
- Dip chicken breasts into beaten eggs, allowing excess to drip off.
- Press chicken into bread crumbs, coating both sides evenly.
- Heat olive oil in a large, deep skillet over medium heat.
- Add breaded chicken and brown on both sides.
- Pour chicken broth into the skillet.
- Arrange asparagus on top of each chicken breast and place one slice of provolone cheese over the asparagus.
- Cover skillet and cook until chicken is fully cooked and cheese is melted, about 15 minutes.
- Chicken is done when internal temperature reaches 165°F (74°C).
- Serve hot directly from the skillet.
Notes
- Fresh asparagus can be substituted (lightly steam first)
- Mozzarella or Swiss cheese also work well
- Best served immediately while cheese is melted
Nutrition Facts (Per Serving)
- Calories: 563
- Fat: 33 g
- Saturated Fat: 9 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Sugars: 2 g
- Protein: 43 g
- Cholesterol: 185 mg
- Sodium: 1166 mg
- Potassium: 537 mg
- Calcium: 310 mg
- Iron: 4 mg
