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Lemon Butter Chicken Recipe Easy 30-Minute Spring Vegetable Dinner

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A quick and easy lemon butter chicken paired with crisp spring vegetables, perfect for a fresh and satisfying weeknight meal.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup (120ml) chicken broth
  • 1 teaspoon fresh thyme, chopped
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup snap peas or sugar snap peas
  • 1/2 cup baby carrots, sliced diagonally
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Pat the chicken breasts dry with paper towels, then season generously on both sides with salt and freshly ground black pepper. (5 minutes)
  2. Place your skillet over medium-high heat and add the olive oil. Let it get hot but not smoking—when the oil shimmers, it’s ready. (3 minutes)
  3. Add the chicken breasts to the pan, pressing down gently for full contact. Cook without moving for about 5-6 minutes until the underside is golden brown and releases easily from the pan. Flip and cook the other side for 4-5 minutes until golden. Internal temperature should reach 155°F (68°C). (10-12 minutes)
  4. Transfer the chicken to a plate and tent with foil to keep warm. (2 minutes)
  5. Lower heat to medium, add butter to the same pan. Once melted and bubbling, add minced garlic. Stir constantly for about 30 seconds until fragrant but not browned. (1 minute)
  6. Pour in fresh lemon juice, lemon zest, and chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen browned bits. Let the sauce simmer gently for 2 minutes to reduce slightly. (3 minutes)
  7. Add asparagus, snap peas, and baby carrots to the pan. Stir to coat them in the lemon butter sauce. Cover and let cook for 3-4 minutes until veggies are tender but still crisp. (4-5 minutes)
  8. Nestle the chicken breasts back into the sauce and vegetables. Sprinkle fresh thyme over top. Let everything simmer together for another 2-3 minutes to meld flavors and finish cooking the chicken. (3 minutes)
  9. Taste the sauce and adjust seasoning with more salt, pepper, or a splash more lemon juice if desired. Sprinkle chopped fresh parsley over the dish. (1 minute)
  10. Serve immediately with a generous helping of spring veggies and spoon over the lemon butter sauce.

Notes

Pat chicken dry before searing for a better crust. Avoid burning garlic by keeping heat moderate. Scrape browned bits for flavor. Add vegetables late to keep them crisp. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) for safety. Leftovers keep well for up to 3 days and taste better after resting overnight.

Nutrition

Keywords: lemon butter chicken, spring vegetables, easy chicken recipe, quick dinner, healthy chicken dinner, gluten-free chicken recipe

Find it online: https://realityeats.com/lemon-butter-chicken-recipe-easy-30-minute-spring-vegetable-dinner/