Description
Enjoy a delicious and easy-to-make One-Pot Lemon Garlic Chicken with Spring Veggies in just 30 minutes! This flavorful dish features tender chicken thighs in a zesty lemon garlic sauce, paired with fresh spring vegetables like asparagus, peas, and cherry tomatoes.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice (about 2 lemons)
– 1 cup low-sodium chicken broth
– 1 pound asparagus, trimmed and cut into 1-inch pieces
– 1 cup frozen peas
– 1 pint cherry tomatoes, halved
– 2 tablespoons chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the chicken and cook for 5-7 minutes, until lightly browned on all sides. Remove the chicken from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1 minute, until fragrant.
4. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
5. Add the asparagus, peas, and cherry tomatoes to the pan. Bring the mixture to a simmer and cook for 5-7 minutes, until the vegetables are tender.
6. Return the seared chicken to the pan and continue cooking for 3-5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Remove from heat and stir in the chopped parsley. Season with salt and black pepper to taste.
8. Serve the One-Pot Lemon Garlic Chicken with Spring Veggies immediately, over rice, pasta, or with crusty bread.
Notes
For a creamier sauce, you can stir in 2 tablespoons of heavy cream or sour cream at the end. You can also use chicken breasts instead of thighs if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American