Spring Lemon Herb Chicken Skillet Dinner
A vibrant and flavorful chicken skillet dish featuring fresh herbs and zesty lemon, perfect for a springtime meal.
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Ingredients
Yields 4 servings
- (4) chicken breasts (boneless, skinless)
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (1 tablespoon) fresh thyme (chopped)
- (1 tablespoon) fresh parsley (chopped)
- (1 tablespoon) fresh basil (chopped)
- (1) lemon (zested and juiced)
- (1 cup) cherry tomatoes (halved)
- (1 cup) asparagus (trimmed and cut into 2-inch pieces)
- (1/2 cups) chicken broth
- (1/2 teaspoons) red pepper flakes (optional)
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Season 4 chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Add 1 teaspoon salt, 2/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 tablespoon fresh thyme (chopped), 1 tablespoon fresh basil (chopped), and 2/4 teaspoon red pepper flakes (optional).
- 3
Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add 1 cup of cherry tomatoes and 1 cup of asparagus. Sauté for about 5 minutes until the vegetables are tender.
- 5
Add the cooked chicken back to the skillet along with 1/2 cup of chicken broth, the zest and juice of 1 lemon, and 1 tablespoon each of fresh thyme, parsley, and basil. Stir to combine.
- 6
Let the mixture simmer for an additional 5 minutes to allow the flavors to meld together. If desired, sprinkle with 1/2 teaspoon of red pepper flakes for a bit of heat.
- 7
Serve warm, garnished with additional fresh herbs if desired.
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