Skillet Chicken and Spring Vegetables Recipe

Name: Skillet Chicken and Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; kosher salt; Freshly ground black pepper; 3 tbsp. cold unsalted butter; 1 large shallot; 13 c. dry white wine; 1 1/2 c. snow peas; 1 1/2 c. sugar snap peas; 1 1/2 c. sliced asparagus spears; 1 clove garlic; 1 tbsp. chopped fresh tarragon; 2 tsp. lemon zest

Servings: persons

4 boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
3 tbsp. cold unsalted butter
1 large shallot
13 c. dry white wine
1 1/2 c. snow peas
1 1/2 c. sugar snap peas
1 1/2 c. sliced asparagus spears
1 clove garlic
1 tbsp. chopped fresh tarragon
2 tsp. lemon zest

1
Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
2
Melt 1 tablespoon butter in a large skillet over medium-high heat.
3
Add chicken and cook until deep golden brown, 4 to 6 minutes.
4
Turn, reduce heat to medium, and cook until the internal temperature reaches 165 degrees F, 6 to 8 minutes.
5
Remove to a plate.
6
Increase heat to medium-high.
7
Add shallot to skillet and cook until softened, about 1 minute.
8
Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes.
9
Stir in both peas and asparagus and saute until just tender, 2 to 4 minutes.
10
Stir in garlic and cook until fragrant, about 1 minute.
11
Fold in tarragon and remaining 2 tablespoons butter.
12
Season with salt and pepper.
13
Serve sprinkled with lemon zest.

681

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, kosher salt, Freshly ground black pepper, 3 tbsp. cold unsalted butter, and more.

Yes, Skillet Chicken and Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Chicken and Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions