• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Rest Time: 5 minutes
• Total Time: 1 hour
• Difficulty: Easy
• Cooking Intensity: Medium
• Servings: 4
• Calories: Approximately 420 per serving

---

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or 6 boneless chicken thighs)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika

Spring Vegetables

• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 1 cup baby carrots
• 1 small zucchini, sliced
• 1 cup sliced mushrooms
• 2 tablespoons chopped fresh parsley

Lemon Herb Sauce

• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste

---

Equipment Needed

• Large oven-safe skillet
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Tongs
• Wooden spoon
• Instant-read meat thermometer (optional)

---

Instructions

Step 1: Season the Chicken

Pat the chicken dry with paper towels.

In a small bowl, combine the salt, pepper, garlic powder, onion powder, thyme, oregano, and paprika.

Rub the seasoning evenly over both sides of each chicken breast.

---

Step 2: Sear the Chicken

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Add the chicken and cook for 4–5 minutes per side, until a golden crust forms.

The chicken does not need to be fully cooked at this stage.

Transfer it to a plate.

---

Step 3: Cook the Vegetables

Reduce the heat to medium.

Add the butter to the skillet.

Stir in the garlic and cook for 30 seconds until fragrant.

Add the carrots, mushrooms, asparagus, zucchini, and peas.

Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften while remaining crisp.

---

Step 4: Prepare the Sauce

Pour in the chicken broth.

Add:

• Lemon juice
• Lemon zest
• Dijon mustard
• Fresh thyme
• Fresh basil

Stir well and bring the sauce to a gentle simmer.

Taste and season with additional salt and pepper if needed.

---

Step 5: Finish Cooking

Return the chicken to the skillet, nestling it among the vegetables.

Spoon some of the sauce over the chicken.

Transfer the skillet to a 375°F (190°C) preheated oven.

Bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

---

Step 6: Rest

Remove the skillet from the oven.

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

---

Step 7: Serve

Sprinkle with chopped parsley and additional fresh basil if desired.

Serve warm with the vegetables and spoon the lemon herb sauce over each portion.

---

Cooking Time & Intensity

---

Tips for Success

• Pat the chicken dry before seasoning to help achieve a golden sear.
• Avoid overcrowding the skillet; cook in batches if necessary.
• Use fresh herbs whenever possible for the brightest flavor.
• Do not overcook the asparagus—it should remain tender-crisp.
• Check the chicken with a meat thermometer to ensure it reaches 165°F (74°C).
• Let the chicken rest before slicing to keep it juicy.

---

Recipe Variations

Creamy Spring Chicken

Stir ½ cup heavy cream into the sauce before baking for a rich, creamy finish.

Mediterranean Style

Add cherry tomatoes, artichoke hearts, spinach, and crumbled feta cheese.

Herb Butter Chicken

Replace the lemon sauce with a garlic-herb butter sauce using rosemary and parsley.

Mushroom Lovers

Double the mushrooms and add a splash of white cooking wine to the sauce for extra depth.

Low-Carb Version

Serve with cauliflower rice or mashed cauliflower instead of traditional side dishes.

---

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet over low heat or in the microwave until warmed through.

Freeze cooled chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

---

Serving Suggestions

Savory Spring Chicken pairs wonderfully with:

• Roasted baby potatoes
• Steamed rice
• Buttered egg noodles
• Mashed potatoes
• Quinoa
• Couscous
• Crusty artisan bread
• Garden salad
• Garlic bread
• Roasted Brussels sprouts

For a lighter meal, serve it with mixed greens dressed in a simple lemon vinaigrette.

---

Frequently Asked Questions

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs are an excellent substitute and may require a similar cooking time, depending on their size.

Can I make this ahead of time?

Yes. You can season the chicken and prepare the vegetables up to one day in advance. Store them separately in the refrigerator until ready to cook.

Can I use frozen vegetables?

Yes. Frozen peas work particularly well. If using frozen asparagus or carrots, adjust the cooking time as needed since they may soften more quickly.

How do I know when the chicken is done?

The safest way is to use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).

---

Nutrition Information (Approximate Per Serving)

• Calories: 420
• Protein: 38 g
• Carbohydrates: 14 g
• Dietary Fiber: 4 g
• Sugars: 6 g
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 115 mg
• Sodium: 560 mg
• Potassium: 890 mg
• Vitamin A: 70% Daily Value
• Vitamin C: 35% Daily Value
• Calcium: 8% Daily Value
• Iron: 12% Daily Value