Fresh, vibrant, and all made in one skillet! This spring skillet chicken primavera is loaded with seasonal veggies, juicy chicken, and topped with a lemony herb cream sauce. Save this one for an easy spring dinner that's big on flavor and low on cleanup!
Spring is in the air-and I don't know about you but I've been LOVING all the fresh, vibrant flavors it brings! This spring skillet chicken primavera has quickly become a favorite in our house: crisp, seasonal veggies, tender chicken, and a lemony herb sauce all come together in just one skillet.
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Why You'll Love It
Personally, I love that everything in this recipe cooks up in a single pan-less cleanup and more time to actually enjoy dinner with my family. But if you need a few more reasons, I got you:
- Fresh and seasonal - Spring vegetables shine in this dish, and you can easily customize with what's in season near you.
- Fast and fuss-free - One pan and under 45 minutes. Yes, really.
- Versatile: Easily adaptable to your favorite veggies or pasta choices.
- One-pot wonder - (Just gonna repeat this one more time for ya 🤣) Everything cooks in one skillet for minimal cleanup!
Ingredients You'll Need
This dish is all about simplicity and seasonal produce. Here's what you'll need:
- Boneless skinless chicken breasts - Thinly sliced for quick cooking
- Spring vegetables - Think sugar snap peas, asparagus, and peas
- Shallots and garlic - For a base layer of flavor
- Fresh herbs - Dill and parsley add brightness
- Chicken broth & cream - For a light, velvety sauce
- Lemon juice - Adds a burst of citrus to round it all out
- Salt, pepper, and olive oil - Pantry staples to pull it all together
📝 Full measurements and instructions are in the printable recipe card at the bottom of this post!
Tips for the Best Chicken Primavera
Don't overcook your veggies - Pay attention to the cooking times listed in the recipe. This will keep them crisp-tender for the best texture and flavor!
Go heavy on the herbs - Fresh dill, parsley, or even chives brighten up the dish.
Add a pop of flavor - A sprinkle of grated parmesan or a drizzle of lemony olive oil right before serving can add a little extra pizazz.
Variations and Add-Ons
This recipe is a great way to try different spring flavors! Here are a few swaps and ideas:
- Swap in broccolini, baby carrots, or zucchini depending on what's in season
- Add a handful of baby spinach at the end for even more greens
- Make it dairy-free by skipping the milk/butter and using a touch more broth and lemon
What to Serve with It
If you're looking for a heartier meal, Here are a few delicious sides that pair beautifully with this spring skillet chicken primavera:
- Crusty bread or garlic toast
- Mashed or roasted potatoes
- Quick and easy aglio et olio pasta
- Simple herbed couscous, rice, or quinoa
Storage and Reheating
Leftovers? Lucky you!
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Add a splash of broth or water to loosen the sauce if needed.
This dish also makes a great next-day lunch-it tastes just as fresh and flavorful!
FAQS
You can prep the veggies, chicken cutlets, and flour coating up to a day in advance. Store them separately in the fridge to save time at dinner!
You can try using full-fat coconut milk or a splash of unsweetened almond milk. You can also simply use more chicken broth and a little extra lemon juice for a bright, broth-based sauce. Then simply remove the butter addition at the end (adjust seasoning accordingly).
Fresh spring veggies are ideal for this recipe, but if you're in a pinch, frozen will work. Just be sure to thaw and pat them dry first to avoid excess moisture in the pan.
Spring Skillet Chicken Primavera
- Total Time: 40 minutes
- Yield: Serves 4
Description
Done in just one skillet, tender chicken is cooked up with crisp spring veggies in a light, creamy lemon and herb sauce. Simple, flavorful, and perfect for an easy weeknight dinner!
Ingredients
For the Chicken
- 1 ½ to 2 lbs boneless, skinless chicken breasts
- ½ cup unbleached, all purpose flour
- 1 teaspoon Italian seasoning
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
For the Rest
- ¼ cup extra virgin olive oil (divided: 2 tablespoon + 2 tbsp)
- 2 cloves garlic, minced
- 2 tbsp shallot, minced
- 8 oz asparagus, diced (woody ends removed)
- 1 cup frozen peas
- 1 cup english green peas or snap peas, whole (keep the peas in their pods!)
- 2 tbsp dry white wine
- 2 tbsp lemon juice
- ½ cup skim milk, warmed to steaming
- ½ cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh thyme leaves, roughly minced
- Parsley, roughly chopped for garnish
- Salt and pepper to taste
Get Recipe Ingredients
Instructions
- In a small bowl, mix together the flour, salt, pepper, and Italian seasoning. Pat the chicken dry and slice vertically into 4 thin cutlets. Use a meat pounder, if needed, to even them out. Coat the chicken cutlets in the flour mixture.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Once shimmering, add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside in a warm spot.
- In the same skillet, add the remaining olive oil. Stir in the garlic, shallot, and asparagus. Sauté for 3-5 minutes, stirring frequently.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Stir in the lemon juice, milk, chicken broth, and Dijon mustard. Bring to a boil, then reduce to a simmer.
- Add the English peas, snap peas, and frozen peas. Cook for 1 minute.
Return the chicken to the pan and simmer for 3-4 minutes, or until it reaches 165°F internally. - Remove from heat. Stir in the butter and sprinkle with fresh dill and thyme. Taste and season with salt and pepper as needed. Serve immediately.
Notes
Make it ahead: You can prep the chicken cutlets and flour coating up to a day in advance. Store them separately in the fridge to save time at dinner
Veggie swaps: Feel free to swap in whatever spring veggies you have on hand-broccolini, green beans, or zucchini all work well.
Creamy variation: Want it creamier? Substitute half-and-half or a splash of cream for the milk.
Pistachio or pesto topping: A sprinkle of chopped pistachios or a dollop of basil pesto makes a flavorful finish (optional, but delicious!)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian Fusion
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