Healthy Spring Dinner Recipe with Creamy Lemon Chicken
Light, creamy lemon chicken cooked in one skillet with bright citrus, garlic, and herbs. A fresh, protein-rich spring dinner ready in about 30 minutes.
Equipment
- Large Skillet
- Tongs
- Microplane Zester
- Measuring Cups
- Measuring spoons
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
For the lemon cream sauce
- 3 cloves garlic minced
- 3/4 cup chicken broth low sodium if possible
- 1/2 cup light cream or half-and-half
- 1 lemon juiced and zested
- 2 tbsp Parmesan cheese grated
- 1 tbsp fresh parsley chopped
Optional spring additions
- 2 cups fresh spinach stir in at the end
- 1 cup asparagus tips add in the last few minutes
- 1 cup cherry tomatoes halved
Instructions
- Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden. Transfer to a plate.
- Reduce heat slightly. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan. Add lemon juice and simmer 2–3 minutes to reduce slightly.
- Lower heat to low. Stir in light cream or half-and-half and simmer gently until the sauce starts to thicken.
- Stir in Parmesan and lemon zest. Mix until smooth.
- Return chicken to the skillet and spoon sauce over the top. Simmer 5–7 minutes, or until chicken reaches 165°F (74°C).
- If using spinach or asparagus, add during the last 3–5 minutes so they stay bright and tender. Finish with chopped parsley and serve.
Notes
For a lighter sauce, use half-and-half and keep heat low so the dairy doesn’t separate. If the sauce thickens too much after refrigeration, reheat gently and add a splash of broth to loosen.