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–+ servings
Spring Skillet Chicken Primavera

Fresh Spring Skillet Chicken Primavera in One Delightful Pot

Enjoy a colorful Spring Skillet Chicken Primavera that pairs tender chicken with vibrant vegetables in a creamy lemon-herb sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts Thighs can provide a richer flavor.
  • 1/2 cup Unbleached all-purpose flour Gluten-free flour works for a gluten-free option.
  • 1 tsp Coarse salt Adjust based on preference.
  • 1 tsp Ground black pepper Sprinkle to taste.
  • 1 tbsp Italian seasoning Feel free to personalize based on your favorites.
For Cooking & Flavor
  • 2 tbsp Extra virgin olive oil Substitute with butter if preferred.
  • 2 cloves Garlic Minced; can replace with garlic powder if needed.
  • 2 medium Shallots Finely chopped for best blending.
  • 1 cup Asparagus Cut into pieces; seasonal veggies can be substituted.
  • 1 cup Frozen peas English or snap peas work well.
For the Sauce
  • 1/2 cup Dry white wine Substitute with chicken broth for a non-alcoholic option.
  • 2 tbsp Lemon juice Freshly squeezed is ideal.
  • 1/2 cup Skim milk Half-and-half or cream can create a richer base.
  • 1/2 cup Chicken broth Vegetable broth can be used as a vegetarian alternative.
  • 1 tbsp Dijon mustard Optional but enhances flavor.
  • 2 tbsp Unsalted butter Optional for a lighter dish.
For Garnish
  • 1 tbsp Fresh dill Can substitute with chives or parsley.
  • 1 tbsp Fresh thyme Adjust based on herb availability.

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. Prepare the chicken by dredging in a mixture of flour, salt, pepper, and Italian seasoning. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove and keep warm.
  3. In the same skillet, sauté garlic and shallots until aromatic. Add asparagus and cook for 3-5 minutes until just tender.
  4. Pour in the wine, scrape up browned bits, and let simmer for 2 minutes. Stir in lemon juice, milk, chicken broth, and Dijon mustard, and let simmer for another 2-3 minutes.
  5. Fold in peas and return chicken to the skillet, simmer for an additional 3-4 minutes until heated through.
  6. Remove from heat and stir in butter, dill, and thyme. Adjust seasoning and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.

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