Description
Spring Chicken Skillet with Asparagus and Snap Peas is a light, vibrant, one-pan dinner that celebrates the freshness of the season. Juicy chicken breast is seared and simmered with crisp-tender asparagus, sweet snap peas, and a delicate lemon-garlic pan sauce. Ready in 30 minutes, this easy skillet meal is perfect for busy spring nights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts (cut into cutlets or halves)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup sugar snap peas, ends trimmed
- 1/2 cup chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Optional garnish: fresh parsley, lemon slices
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through (about 4–5 minutes per side). Transfer to a plate.
- In the same skillet, melt butter and add garlic. Sauté for 30 seconds.
- Add asparagus and snap peas. Cook for 3–4 minutes, stirring often.
- Pour in chicken broth, lemon juice, and zest. Bring to a simmer.
- Return chicken to skillet and let everything cook together for 2–3 more minutes until heated through and vegetables are crisp-tender.
- Garnish with fresh parsley or lemon slices and serve warm.
Notes
- Add a splash of white wine for a more complex sauce.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Great for meal prep—just keep sauce separate until ready to reheat.
Nutrition
- Calories: 310
- Sugar: 3g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
