Description
Enjoy a delicious and hassle-free one-pot meal with our Lemon Garlic Chicken and fresh spring veggies. This easy-to-make dinner is ready in just 30 minutes for a quick and healthy weeknight option.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– 1 pound asparagus, trimmed and cut into 1-inch pieces
– 1 cup frozen peas
– 1 pound baby potatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions
1. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is lightly browned on all sides.
3. Add the minced garlic, lemon zest, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until the garlic is fragrant.
4. Pour in the lemon juice and stir to combine. Add the asparagus, frozen peas, and baby potatoes. Stir to coat the vegetables in the sauce.
5. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
6. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.
7. Serve the One-Pot Lemon Garlic Chicken with Spring Veggies immediately, garnished with additional lemon slices and parsley if desired.
Notes
This dish can be easily adapted to your taste. Try substituting different spring vegetables like broccoli, zucchini, or snap peas. You can also use chicken breasts instead of thighs if preferred.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American