Creamy Lemon Garlic Chicken Skillet with Spring Vegetables
A delightful and creamy chicken skillet dish featuring fresh spring vegetables, bright lemon, and aromatic garlic. Perfect for a comforting dinner any night of the week!
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (2 tbsp) olive oil
- (1) medium onion, diced
- (3 cloves) garlic, minced
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) snap peas, trimmed
- (1 cup) cherry tomatoes, halved
- (1 cup) heavy cream
- (1/4 cups) chicken broth
- (1) lemon, zested and juiced
- (1 tsp) dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 lb of chicken breast pieces to the skillet and season with salt and pepper. Cook for 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside. Add 1 tsp dried thyme and Salt and pepper to taste.
- 3
In the same skillet, add 1 medium diced onion and sauté for 3-4 minutes until translucent.
- 4
Stir in 3 cloves of minced garlic and cook for an additional 1 minute until fragrant.
- 5
Add 1 cup of asparagus pieces and 1 cup of snap peas to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp.
- 6
Add 1 cup of halved cherry tomatoes and cook for another 2 minutes until they start to soften.
- 7
Pour in 1 cup of heavy cream and 1/4 cup of chicken broth, stirring to combine. Bring to a gentle simmer.
- 8
Add the zest and juice of 1 lemon, along with 1 teaspoon of dried thyme. Stir well and let simmer for 5 minutes to thicken slightly.
- 9
Return the cooked chicken to the skillet and mix until fully coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
- 10
Garnish with fresh chopped parsley before serving.
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