Print

Easy 20-Minute Spring Lemon Chicken Skillet Recipe

spring lemon chicken skillet - featured image
Print Recipe

This bright and creamy lemon chicken skillet is a quick weeknight dinner that proves chicken breasts can be juicy and flavorful. With tender asparagus, sweet peas, and a silky lemon cream sauce, it’s a springtime favorite that comes together in just 20 minutes.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 2 large lemons (zest and juice)
  • 4 cloves garlic, minced
  • 1 bunch asparagus (about 1 lb or 450g), trimmed and cut into 2-inch pieces
  • 1 cup (about 150g) frozen peas
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 4–5 sprigs fresh thyme
  • Salt and black pepper to taste
  • Optional garnish: fresh parsley or chives, lemon slices, red pepper flakes

Instructions

  1. Prep the chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. If thick, place between plastic wrap and pound to 1/2-inch thickness.
  2. Prep the vegetables: Wash asparagus and snap off woody ends; cut into 2-inch pieces. Mince garlic. Zest one lemon, then juice both lemons into a small bowl.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts; cook without moving for 4-5 minutes until deep golden. Flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
  4. Sauté aromatics: Reduce heat to medium. Add butter to pan. Once melted, add minced garlic and lemon zest; stir constantly for about 30 seconds until fragrant.
  5. Build the sauce: Pour in chicken broth and lemon juice. Use a wooden spoon to scrape up browned bits from pan bottom. Simmer for about 1 minute until slightly reduced.
  6. Cook vegetables: Add asparagus pieces; cook for 2 minutes, stirring occasionally, until bright green and tender-crisp. Stir in frozen peas; cook for 30 seconds.
  7. Finish the sauce: Reduce heat to low. Stir in heavy cream and fresh thyme sprigs. Let bubble gently for 30 seconds. Taste and adjust salt and pepper.
  8. Return chicken: Place chicken breasts back into skillet, nestling into sauce and vegetables. Spoon sauce over top. Warm through for about 1 minute.
  9. Serve immediately: Garnish with fresh herbs, lemon slices, and red pepper flakes if desired. Serve over rice, pasta, or with crusty bread.

Notes

For best results, don’t overcrowd the pan; cook chicken in batches if needed. Let chicken rest after searing to keep juices inside. Use room temperature chicken for even cooking. Balance lemon acidity with cream. Watch garlic carefully to avoid burning. If sauce is too thin, simmer without chicken to reduce; if too thick, add a splash of broth.

Nutrition

Keywords: lemon chicken, spring chicken skillet, quick chicken dinner, 20-minute meal, asparagus chicken, creamy lemon chicken

Find it online: https://bitesienna.com/easy-20-minute-spring-lemon-chicken-skillet-recipe/