Springtime Chicken Supper

Brighten up your dinner table with this vibrant and wholesome Springtime Chicken Supper—a one-pan wonder bursting with seasonal flavors and colors. Tender, golden seared chicken breasts are nestled among a medley of nutrient-packed spring vegetables like asparagus, baby carrots, radishes, and baby potatoes, all roasted to perfection in a zesty garlic-lemon sauce infused with fresh thyme. This easy yet elegant recipe comes together in just 50 minutes, making it perfect for weeknight dinners or a weekend celebration of spring’s bounty. Garnished with fresh parsley and served directly from the skillet, this delightful dish is a feast for both the eyes and the palate. Simple, fresh, and packed with flavor, it’s a must-try recipe for anyone craving a light yet satisfying springtime meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound asparagus
• 1 cup baby carrots
• 1 cup radishes
• 1 pound baby potatoes
• 4 cloves garlic cloves
• 1 cup chicken broth
• 3 tablespoons lemon juice
• 2 teaspoons fresh thyme
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim and wash the asparagus, baby carrots, and radishes. Cut the baby potatoes into halves or quarters depending on their size.

Step 3

Season the chicken breasts on both sides with half the salt and pepper.

Step 4

In a large oven-safe skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.

Step 5

Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove the chicken and set aside.

Step 6

Add the remaining tablespoon of olive oil to the pan. Sauté the baby potatoes for 5 minutes until golden brown.

Step 7

Add the garlic cloves, baby carrots, radishes, and asparagus to the pan. Season with the remaining salt and pepper. Stir and cook for 3 minutes.

Step 8

Pour in the chicken broth and lemon juice, and add the fresh thyme.

Step 9

Nestle the chicken breasts back into the pan among the vegetables.

Step 10

Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11

Remove the skillet from the oven and garnish with freshly chopped parsley before serving.

Step 12

Serve the chicken with a generous helping of the roasted spring vegetables and pan sauce.

Nutrition Facts

Serving size	(1761.7g)

Amount per serving	% Daily Value*
Calories	2057.2

Total Fat 71.9g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 594.8mg	0%
Sodium 5236.9mg	0%
Total Carbohydrate 112.6g	0%
Dietary Fiber 13.3g	0%
Total Sugars 20.9g
Protein 231.5g	0%

Vitamin D 7.0IU	0%
Calcium 274.1mg	0%
Iron 12.1mg	0%
Potassium 4760.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 45.8%

Carbs: 22.3%