Go Back

Creamy Lemon Herb Chicken with Spring Vegetables

A bright one-pan dinner with golden flour-dredged chicken cutlets, fresh asparagus, peas, and radishes simmered in a zesty lemon herb cream sauce, ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts sliced into thin cutlets
  • 0.5 cup all-purpose flour for dredging
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 cup frozen peas or fresh if available
  • 1 bunch radishes halved or quartered
  • 2 tbsp unsalted butter divided
  • 2 cloves garlic minced
  • 0.75 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh herbs parsley, dill, or chives, finely chopped
  • 1 tbsp olive oil for searing

Equipment

  • large skillet
  • Shallow bowl for dredging
  • wooden spoon or spatula
  • Instant read thermometer

Method
 

  1. Season the chicken cutlets with salt, pepper, and Italian seasoning. Dredge each piece in flour, shaking off any excess.
  2. Heat a large skillet over medium-high heat with a splash of olive oil and 1 tablespoon of the butter. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through to 165°F. Remove and set aside.
  3. Add the remaining tablespoon of butter to the skillet over medium heat. Add the asparagus and radishes and sauté for 3 to 4 minutes until the asparagus is bright green and slightly tender and the radishes have softened.
  4. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  5. Pour in the chicken broth and lemon juice. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Simmer and reduce by half, about 2 to 3 minutes.
  6. Stir in the heavy cream and lemon zest. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
  7. Fold in the peas and fresh herbs. Return the chicken to the skillet and spoon the sauce and vegetables over the top. Let everything heat through for 1 to 2 minutes.
  8. Serve immediately over angel hair pasta, couscous, or light grains.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to bring the sauce back together. Vegetable Swap: Replace radishes with snap peas or baby carrots if preferred. Dairy-Free: Use full-fat coconut milk in place of heavy cream and olive oil in place of butter. Sauce Too Thin: Simmer uncovered a few extra minutes, or stir in a small slurry of 1 teaspoon flour and 2 tablespoons cold broth. Serving Suggestion: Best served over angel hair pasta, couscous, or cauliflower mash.