Creamy Garlic Butter Chicken with Spring Vegetables
A rich and flavorful dish featuring tender chicken cooked in a creamy garlic butter sauce, complemented by vibrant spring vegetables.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1/2 cups) unsalted butter
- (6 cloves) garlic, minced
- (1 cup) heavy cream
- (1 cup) chicken broth
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) snap peas
- (1 cup) cherry tomatoes, halved
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped
- (1 tablespoon) lemon juice
Instructions
- 1
In a large skillet over medium heat, melt 1/2 cup unsalted butter.
- 2
Add 6 cloves minced garlic and sauté for 1-2 minutes until fragrant.
- 3
Season 4 chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper, then add to the skillet.
- 4
Cook chicken for 6-7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- 5
In the same skillet, add 1 cup chicken broth and scrape up any browned bits from the bottom.
- 6
Stir in 1 cup heavy cream, 1 teaspoon dried thyme, and 1 tablespoon lemon juice. Bring to a simmer.
- 7
Add 1 cup asparagus, 1 cup snap peas, and 1 cup halved cherry tomatoes. Cook for 5-7 minutes until vegetables are tender.
- 8
Return the chicken to the skillet and coat with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
- 9
Garnish with 1/4 cup chopped fresh parsley before serving.
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