1-Pan Chicken Spring Vegetables Burst flavor

If you’re anything like me, the thought of a big cleanup after dinner makes you want to order takeout! That’s why I’m so excited to share my absolute favorite shortcut for busy nights: this incredible One-Pan Chicken with Spring Vegetables. I’m Anna, and I’m totally obsessed with making everyday cooking feel easy and joyful. After years of juggling work, life, and a serious love for good food, I’ve learned that the best meals are often the ones that use one skillet and taste like sunshine.

This particular dish is my go-to when I want something light, bright, and genuinely flavorful without spending an hour scrubbing pots. It takes simple seasonal produce—hello, asparagus and peas!—and pairs it with perfectly tender chicken, all swimming in a zesty lemon sauce. Trust me, this One-Pan Chicken with Spring Vegetables is going to become your new weeknight staple. It’s proof that fast food doesn’t have to mean takeout food!

Why You Will Love This One-Pan Chicken with Spring Vegetables Recipe

Listen, we are all busy, right? You want dinner on the table fast, and you definitely don’t want a sink full of dishes waiting for you when you should be relaxing. This One-Pan Chicken with Spring Vegetables seriously solves those problems. It’s designed for maximum flavor with minimum fuss, which is exactly what every weeknight needs.

Here is why this recipe jumps straight to the top of your favorites list:

Speed and Simplicity

• Total time is under 40 minutes, so you’re eating quickly.
• Everything cooks right in one skillet—that means cleanup is a breeze!
• The prep work is minimal; just some chopping and seasoning.

Flavor Profile of This One-Pan Chicken with Spring Vegetables

• We use fresh lemon juice and Dijon mustard to create a sauce that tastes bright and zesty, not heavy.
• The spring vegetables—asparagus, peas, and carrots—keep their vibrant color and a lovely tender-crisp bite.
• It feels light and seasonal, perfect for when you want a break from heavy winter meals.

Essential Ingredients for One-Pan Chicken with Spring Vegetables

Getting the right ingredients ready upfront is half the battle when making this One-Pan Chicken with Spring Vegetables! Because everything cooks together, you want to make sure your chicken is seasoned well and your vegetables are prepped just right so they cook evenly. Don’t skip the fresh parsley; it really wakes everything up at the end!

Chicken and Seasonings

You’ll need four boneless, skinless chicken breasts, aiming for about 6 ounces each. Make sure you pat them totally dry with paper towels first—that’s how we get that gorgeous golden sear! Season them generously on both sides with 1 teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of garlic powder. Don’t be shy with that seasoning!

Components of the Lemony Sauce

The sauce is what ties this whole dish together. You want 1 cup of low-sodium chicken broth, 1 tablespoon of Dijon mustard, and the juice from one whole lemon (that’s about 2 tablespoons). We use butter too—just 1 tablespoon—to melt down the garlic and give the sauce a little richness before adding the liquids.

Selecting and Preparing Your Spring Vegetables

For the vegetables, we are keeping it seasonal and crisp. Get 1 cup of baby carrots and slice them in half lengthwise so they cook faster than the chicken. You also need 1 cup of asparagus, trimmed and cut into 2-inch pieces. Finally, toss in 1 cup of sugar snap peas or regular green peas. Everything should be ready to go right before the chicken comes out of the pan!

Equipment Needed for Perfect One-Pan Chicken with Spring Vegetables

You don’t need a ton of fancy gear for this simple dinner, which is part of the magic! Having these items ready means you can move quickly from prep to plate.

• A large, oven-safe skillet (10 or 12 inches works great).
• A reliable meat thermometer—seriously, don’t skip this!
• Cutting board and a sharp knife.
• Paper towels for drying the chicken.

Step-by-Step Instructions for One-Pan Chicken with Spring Vegetables

Okay, let’s get cooking! This recipe moves fast once you start, so have all your veggies chopped and ready to go before you even turn on the stove. We are going to build layers of flavor right here in this one skillet, making the One-Pan Chicken with Spring Vegetables so much better than anything you’d get out of a box.

Preparing and Searing the Chicken

First things first: grab those chicken breasts. You absolutely must pat them bone-dry with paper towels. Moisture equals steam, and we want golden brown, not pale chicken! Sprinkle your salt, pepper, and garlic powder evenly over both sides. Don’t skimp here; this is the main flavor base!

Next, heat 2 tablespoons of olive oil in that big skillet over medium heat. Once the oil is shimmering slightly, carefully lay the chicken in. Let it cook for about 5 to 6 minutes on the first side without touching it—you want that beautiful sear! Flip them over and cook another 5 to 6 minutes. The most important thing here is temperature: pull the chicken out when your thermometer reads 165°F internally. Set the cooked chicken aside on a clean plate.

Building the Bright Lemon Sauce

Now we use all those tasty brown bits left in the pan! Reduce the heat slightly, toss in 1 tablespoon of butter, and let it melt. Add your 2 cloves of minced garlic and cook for just 30 seconds until you can really smell it—be careful not to burn it! That quick sauté wakes up the garlic flavor.

Time to deglaze! Pour in 1 cup of chicken broth, 1 tablespoon of Dijon mustard, and the juice of one lemon. Grab a wooden spoon and really work those browned bits (we call that fond) off the bottom of the pan. That’s pure flavor right there! Stir everything together until the mustard is dissolved.

Cooking the Spring Vegetables Perfectly

We have to cook these veggies in stages because carrots take longer than asparagus! Add your 1 cup of halved baby carrots to the simmering sauce. Let them cook uncovered for about 4 minutes. This gives them a head start.

After those 4 minutes, stir in the 1 cup of asparagus pieces and the 1 cup of sugar snap peas or green peas. Cook for another 3 to 4 minutes. You want them to be tender when you poke them, but still have a little satisfying snap. Don’t let them get mushy!

Finishing the One-Pan Chicken with Spring Vegetables

Now we bring it all home! Nestle the cooked chicken breasts back into the skillet right on top of the vegetables. Spoon some of that lovely lemon sauce right over the top of the chicken. Let everything simmer together gently for just one minute so the chicken heats back up and soaks up the sauce.

Serve this gorgeous One-Pan Chicken with Spring Vegetables immediately! Sprinkle everything generously with 2 tablespoons of chopped fresh parsley and a few sliced green onions for color and that fresh, sharp finish. Wow, that smells amazing!

Tips for Success with Your One-Pan Chicken with Spring Vegetables

Making this dish truly great comes down to a few small tricks I’ve picked up over making this One-Pan Chicken with Spring Vegetables dozens of times for my family. Follow these tips, and you’ll nail the texture and flavor every single time without stress.

Achieving Even Chicken Cooking

Chicken breasts are tricky because they are almost always thicker on one end than the other. If you want them to cook evenly and hit that 165°F mark at the same time, you need to pound them slightly. Place the chicken between two sheets of plastic wrap and gently tap the thickest part with a meat mallet or even a rolling pin until the thickness is fairly uniform. This prevents the thin end from drying out while you wait for the thick end to finish. For more tips on getting perfectly cooked chicken, check out these juicy baked chicken breast tips.

Enhancing the Fresh Herb Flavor

Fresh parsley is non-negotiable here; it adds a bright, clean finish that dried herbs just can’t match. However, I know we all run out sometimes! If you must substitute, use 2 teaspoons of dried parsley instead of the 2 tablespoons of fresh. Add the dried parsley earlier, right when you add the broth and mustard, so it has time to rehydrate and release its flavor into the sauce. If you are looking for other easy chicken dinners, this delicious one-pan dinner might be perfect.

Serving Suggestions for One-Pan Chicken with Spring Vegetables

Because this One-Pan Chicken with Spring Vegetables is already a complete meal with protein and veggies, you don’t need much else! The bright lemon sauce pairs beautifully with simple sides that can soak up any extra liquid.

I usually serve this straight from the skillet, but if you want something extra, try a small bed of fluffy couscous or some quick-cooking quinoa. A side of crusty bread is fantastic for mopping up every last drop of that lemony sauce. Keep it light, keep it fresh, and enjoy! You can find more inspiration for easy meals like this on my Pinterest page.

Storing and Reheating Leftover One-Pan Chicken with Spring Vegetables

I always hope for leftovers because this dish tastes great the next day, too! You need to store the One-Pan Chicken with Spring Vegetables correctly to keep the chicken tender. Make sure you cool any leftovers down quickly before putting them away. We keep ours in the fridge, sealed up tight, for about three days max.

Reheating is best done gently so the chicken doesn’t dry out. Don’t microwave it on high power; low and slow is the key here. You can also reheat it gently in a covered skillet with a tiny splash of water or broth to bring back some moisture.

Storage Method	Time Limit	Reheating Tip
Airtight Container (Fridge)	3 Days	Low heat in skillet with splash of liquid

Frequently Asked Questions About This One-Pan Chicken with Spring Vegetables

I get so many questions about tweaking recipes, and that’s totally normal! This One-Pan Chicken with Spring Vegetables is flexible, but you do need to respect the timing of the vegetables. Here are a few things I hear often from folks trying this easy chicken recipe for the first time!

Can I use chicken thighs instead of breasts in this One-Pan Chicken with Spring Vegetables?

Oh, yes, you absolutely can use boneless, skinless chicken thighs! Thighs are more forgiving and stay juicy even if you cook them a little long. Since they are denser, you’ll need to cook them slightly longer than the breasts—aim for about 7 to 8 minutes per side before you remove them. They should also hit that 165°F internal temperature, but they usually stay more tender! If you prefer thighs, you might also enjoy this recipe for easy creamy oven baked chicken thighs.

What other spring vegetables work well in this recipe?

The beauty of using seasonal produce is that you can swap things out! If you see beautiful small broccoli florets at the market, those are wonderful. Add them right in with the asparagus. You could also try some small, trimmed radishes; they soften up nicely in the lemon sauce and add a little peppery bite. Just remember, firmer veggies go in first!

Nutritional Estimates for One-Pan Chicken with Spring Vegetables

I always try to keep things light when eating seasonally, and this One-Pan Chicken with Spring Vegetables keeps things healthy without feeling restrictive. Since I focus more on flavor than counting every bite, these numbers are just estimates based on the ingredients used for this easy chicken recipe. It’s a great low-fat option for a healthy weeknight dinner!

Nutrient	Amount per Serving
Calories	295
Fat	12g
Protein	36g
Carbohydrates	8g

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