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Creamy Lemon Chicken with Spring Vegetables
Brighten up your dinner with this zesty and creamy lemon chicken dish loaded with fresh spring vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup chicken broth
– 1/2 cup heavy cream
– Zest and juice of 1 lemon
– 1 cup asparagus, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup frozen peas
– 2 tbsp fresh parsley, chopped
Directions:
1. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
2. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, pour in chicken broth and scrape up any browned bits. Let it simmer for 2 minutes.
4. Stir in heavy cream, lemon zest, and lemon juice. Simmer for another 2-3 minutes until slightly thickened.
5. Add asparagus, cherry tomatoes, and peas to the skillet. Cook for 3-4 minutes until vegetables are tender.
6. Return the chicken to the skillet, spoon sauce and vegetables over the top. Simmer for an additional 2 minutes to heat through.
7. Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.