Springtime Chicken Supper
Brighten up your dinner table with this vibrant and wholesome Springtime Chicken Supper—a one-pan wonder bursting with seasonal flavors and colors. Tender, golden seared chicken breasts are nestled among a medley of nutrient-packed spring vegetables like asparagus, baby carrots, radishes, and baby potatoes, all roasted to perfection in a zesty garlic-lemon sauce infused with fresh thyme. This easy yet elegant recipe comes together in just 50 minutes, making it perfect for weeknight dinners or a weekend celebration of spring’s bounty. Garnished with fresh parsley and served directly from the skillet, this delightful dish is a feast for both the eyes and the palate. Simple, fresh, and packed with flavor, it’s a must-try recipe for anyone craving a light yet satisfying springtime meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound asparagus
- 1 cup baby carrots
- 1 cup radishes
- 1 pound baby potatoes
- 4 cloves garlic cloves
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 2 teaspoons fresh thyme
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Trim and wash the asparagus, baby carrots, and radishes. Cut the baby potatoes into halves or quarters depending on their size.
Season the chicken breasts on both sides with half the salt and pepper.
In a large oven-safe skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the pan. Sauté the baby potatoes for 5 minutes until golden brown.
Add the garlic cloves, baby carrots, radishes, and asparagus to the pan. Season with the remaining salt and pepper. Stir and cook for 3 minutes.
Pour in the chicken broth and lemon juice, and add the fresh thyme.
Nestle the chicken breasts back into the pan among the vegetables.
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and garnish with freshly chopped parsley before serving.
Serve the chicken with a generous helping of the roasted spring vegetables and pan sauce.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 20.9 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4760 mg | 101% | |
*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.
