Lemon-Herb Chicken with Spring Veggie Skillet for Easy Nights

A delightful one-pan meal featuring juicy chicken thighs and fresh veggies, perfect for a busy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Skinless Chicken Thighs Juicy and flavorful, high-quality protein.

For the Veggies

1 pound Baby Potatoes Halved for quicker cooking.
1 bunch Asparagus Can substitute with green beans.
1 cup Fresh Peas Ideal when fresh, but frozen works too.

For the Flavor

2 tablespoons Olive Oil Healthy fat for cooking.
2 tablespoons Lemon Juice Fresh is best, bottled can suffice.
1 teaspoon Lemon Zest For an extra zesty flavor.
1 tablespoon Fresh Parsley or Chives Use dried herbs if needed.

Equipment

Oven-safe skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) to prepare for roasting.
Season the chicken thighs generously with salt, pepper, and fresh herbs. Heat olive oil in the skillet over medium-high heat. Sear chicken for 4-6 minutes on each side until browned.
Add the baby potatoes and asparagus to the skillet, stirring gently to combine. Cook for 2-3 minutes.
Transfer the skillet into the preheated oven and roast for 20-25 minutes until chicken reaches 165°F (75°C).
Drizzle with lemon butter sauce once out of the oven, and let rest for 5 minutes. Garnish with parsley or chives.
Serve directly from the skillet, ensuring each plate has chicken and veggies.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 27gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly in microwave or stovetop.

Tried this recipe?

Let us know how it was!