Description
Prepare a vibrant and flavorful One-Pot Lemon Garlic Chicken with Spring Veggies in just 30 minutes for a quick and healthy weeknight meal. Tender chicken thighs are simmered in a creamy lemon-garlic sauce with a variety of fresh spring vegetables for a delicious and well-balanced dish.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 lemon, zested and juiced
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 teaspoon red pepper flakes (optional)
– 1 pound asparagus, trimmed and cut into 1-inch pieces
– 1 cup frozen peas
– Salt and freshly ground black pepper, to taste
– Chopped fresh parsley, for garnish
Instructions
1. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Stir in the lemon zest, lemon juice, chicken broth, heavy cream, thyme, rosemary, and red pepper flakes (if using). Bring to a simmer.
5. Add the asparagus and peas, and simmer for 10-12 minutes, until the vegetables are tender and the sauce has thickened slightly.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the One-Pot Lemon Garlic Chicken with Spring Veggies immediately, garnished with chopped fresh parsley. Enjoy!
Notes
For a heartier meal, serve the chicken and vegetables over cooked rice or with crusty bread.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken, Beef & Pork
- Method: Stovetop
- Cuisine: American