Name: Spring Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil; Salt and pepper, to taste; 1 cup heavy cream; ½ cup grated parmesan cheese; Juice of 1 lemon; 1 tbsp Dijon mustard; 2 cloves garlic, minced; 1 cup fresh asparagus, trimmed and cut into 2-inch pieces; 1 cup fresh or frozen peas; 1 tsp dried thyme; Lemon wedges, for serving; Tools:; Large skillet; Wooden spoon or spatula; Sharp knife; Cutting board

Spring Chicken Skillet

When the seasons change and fresh spring produce makes its way to the markets, there’s one recipe my family can’t wait for me to whip up: this creamy, dreamy Spring Chicken Skillet. It’s become one of those dishes that just feels like home—bright, fresh, and comforting all at once. The inspiration came a few years ago when I wanted something light but satisfying after a hectic day. I was experimenting with flavors and textures when this dish was born, and let me tell you, it’s been a staple ever since.

What I love most about this dish is how versatile it is. It’s packed with tender chicken, crisp asparagus, sweet peas, and a velvety lemon-parmesan sauce that ties everything together beautifully. My kids always ask for seconds (and sometimes thirds), and even my picky eater devours the veggies without a second thought. It’s one of those meals that looks fancy enough for guests but is simple enough for a quick weeknight dinner. I’ve even had friends text me after trying it, claiming it’s their new favorite too.

This Spring Chicken Skillet isn’t just a recipe; it’s a little slice of joy on a plate. Whether you’re a busy mom juggling a million things or just someone who loves good food, I’m confident this dish will quickly become a household favorite for you, too. Let’s dive into everything you need to make it happen—and I’ll even share some tips to make it foolproof!

Questions I Often Get Asked About This Recipe

Can I use frozen vegetables instead of fresh?
Absolutely! Frozen peas and asparagus can work just as well. Just make sure to adjust the cooking time slightly to avoid overcooking.

What can I use instead of chicken breast?
Chicken thighs are a great alternative if you prefer darker meat. They’ll add even more flavor and stay extra juicy.

Can I make this dish dairy-free?
Yes! Swap the parmesan for a dairy-free alternative and use coconut cream instead of heavy cream. It’ll still be delicious!

What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen up the sauce.

Can I make this ahead of time?
While it’s best fresh, you can prepare the sauce and veggies ahead of time and reheat them with the chicken when ready to serve.

What You Need to Make Spring Chicken Skillet

Ingredients:

4 boneless, skinless chicken breasts

2 tbsp olive oil

Salt and pepper, to taste

1 cup heavy cream

½ cup grated parmesan cheese

Juice of 1 lemon

1 tbsp Dijon mustard

2 cloves garlic, minced

1 cup fresh asparagus, trimmed and cut into 2-inch pieces

1 cup fresh or frozen peas

1 tsp dried thyme

Lemon wedges, for serving

Tools:

Large skillet

Wooden spoon or spatula

Sharp knife

Cutting board

How to Make Spring Chicken Skillet

Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Remove and set aside.

Make the Sauce: In the same skillet, lower the heat to medium and add the garlic. Sauté for 1-2 minutes until fragrant. Stir in the heavy cream, parmesan, lemon juice, Dijon mustard, and dried thyme. Let it simmer for 3-4 minutes until slightly thickened.

Add the Veggies: Toss in the asparagus and peas, stirring to coat them in the sauce. Simmer for another 3-5 minutes until the vegetables are tender but still bright green.

Combine: Return the chicken to the skillet, spooning the sauce over the top. Let everything cook together for 2 minutes to meld the flavors.

Serve: Plate the chicken with the veggies and sauce, garnishing with lemon wedges and a sprinkle of extra parmesan. Enjoy!

Tips for Making the Best Spring Chicken Skillet

Don’t overcrowd the pan: Sear the chicken in batches if necessary to get a good golden crust.

Use fresh lemon juice: It makes all the difference in brightening up the flavors.

Experiment with veggies: Swap the asparagus and peas for green beans or broccoli if that’s what you have on hand.

Let the chicken rest: After searing, allow the chicken to rest on a plate while you prepare the sauce. This keeps it juicy.

Double the sauce: If you’re serving this over rice, pasta, or mashed potatoes, make extra sauce to pour over.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit with my whole family! Even my picky eater asked for more. The sauce is perfection.”

⭐️⭐️⭐️⭐️⭐️ “I made this for a dinner party, and everyone was asking for the recipe. It’s simple but feels so gourmet!”

⭐️⭐️⭐️⭐️ “Great recipe, but next time I’ll add a bit of crushed red pepper for some heat.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for a busy weeknight. I used frozen veggies, and it still turned out amazing!”

⭐️⭐️⭐️⭐️ “Loved the flavors, but my sauce was a bit thick. I’ll thin it out with more lemon juice next time.”

Printable Recipe

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