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
Units
Scale
For the Chicken
- 1 1/2 to 2 lbs boneless, skinless chicken breasts
- 1/2 cup unbleached, all purpose flour
- 1 teaspoon Italian seasoning
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
For the Rest
- 1/4 cup extra virgin olive oil (divided: 2 tbsp + 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
- 1/2 cup skim milk, warmed to steaming
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter
- 1/4 cup fresh dill, roughly chopped
- 2 tbsp fresh thyme leaves, roughly minced
- Parsley, roughly chopped for garnish
- Salt and pepper to taste
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