Spring Chicken Saute
Brighten up your dinner table with this vibrant and flavorful Spring Chicken Sauté! Perfect for a weeknight meal or a special occasion, this dish combines tender, golden-brown chicken breasts with a garden-fresh medley of asparagus, baby carrots, and sugar snap peas. A light sauce made from chicken broth, zesty lemon juice, and fresh parsley ties everything together, creating a perfectly balanced dish that sings with the flavors of spring. Ready in under 40 minutes and packed with nutrients, this one-pan wonder is as quick and convenient as it is delicious. Whether you're looking for a healthy chicken recipe or an elegant way to showcase seasonal produce, this Spring Chicken Sauté is sure to become a favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 bunch asparagus spears (trimmed and cut into 2-inch pieces)
- 1 cup baby carrots (sliced in half lengthwise)
- 1 cup sugar snap peas
- 0.5 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Lightly dredge the chicken in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the asparagus, baby carrots, and sugar snap peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Pour the chicken broth into the skillet and stir to deglaze the pan, scraping up browned bits from the bottom.
Stir in the lemon juice, parsley, and lemon zest.
Return the chicken breasts to the skillet, nestling them among the vegetables. Spoon the sauce over the chicken and simmer for 2-3 minutes to heat through.
Serve the chicken warm with the vegetables and sauce spooned over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 26.9 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3588 mg | 76% | |
*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.
