Lemon Chicken Primavera
Brighten up your dinner table with Lemon Chicken Primavera, a vibrant and creamy pasta dish that combines tender chicken, crisp vegetables, and a zesty lemon-Parmesan sauce. This easy-to-follow recipe pairs golden, pan-seared chicken breasts with al dente fettuccine and a medley of zucchini, carrots, cherry tomatoes, and spinach for a meal that's as colorful as it is delicious. The rich combination of heavy cream, fresh lemon juice, and grated Parmesan cheese creates a luscious sauce that's perfectly balanced with a hint of citrus. Garnished with a sprinkle of fresh parsley and lemon zest, this dish is a perfect choice for a weeknight dinner or a special occasion. Ready in just 45 minutes, Lemon Chicken Primavera is the ultimate combination of comfort food and fresh flavors—sure to impress the whole family!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 0.25 cup lemon juice
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 medium zucchini, sliced
- 1 medium carrot, julienned
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 12 ounces fettuccine or pasta of choice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Season both sides of the chicken breasts with salt and black pepper. Lightly coat them in the flour, shaking off the excess.
In a large skillet, heat the olive oil over medium-high heat. Add the floured chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer the mixture for 2-3 minutes.
Stir in the heavy cream and Parmesan cheese, whisking until the sauce is smooth and slightly thickened. Adjust the seasoning with additional salt and pepper, if needed.
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the rest.
While the pasta cooks, add the zucchini, carrots, and cherry tomatoes to the skillet with the sauce. Simmer for 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the baby spinach and let it wilt, about 1-2 minutes.
Slice the cooked chicken into strips and return it to the skillet, along with the cooked pasta. Toss everything to coat evenly in the sauce. If the sauce is too thick, use the reserved pasta water to loosen it.
Top the dish with fresh parsley and lemon zest for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
