Description
Indulge in the vibrant, zesty flavors of this quick and easy One-Pot Lemon Garlic Chicken with Spring Veggies. This restaurant-quality dish comes together in just 30 minutes, making it the perfect weeknight meal.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 cup baby carrots
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1 cup snow peas, trimmed
– 1 cup cherry tomatoes, halved
– 1 cup chicken broth
– 2 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions
1. – Season the cubed chicken with salt and pepper.
2. – Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and sear on all sides until golden brown, about 3-4 minutes.
3. – Add the minced garlic and sauté for 1 minute until fragrant.
4. – Stir in the lemon juice, lemon zest, carrots, asparagus, snow peas, and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender.
5. – Pour in the chicken broth and add the butter and dried thyme. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly and the vegetables are tender.
6. – Serve the One-Pot Lemon Garlic Chicken with Spring Veggies immediately, garnished with additional lemon zest and fresh thyme, if desired.
Notes
For a creamier sauce, stir in 2 tbsp of heavy cream or half-and-half at the end. You can also add 1/4 cup of white wine or dry vermouth to the broth for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American