May is the perfect month to enjoy a balanced dinner that feels both comforting and light. This Creamy Lemon Herb Chicken is paired with seasonal vegetables like asparagus, baby carrots, and snap peas, all brought together with a fresh, zesty cream sauce. It’s easy enough for a weeknight meal but elegant enough to serve guests.
🛒 Ingredients (Serves 4):
For the Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
For the Sauce & Veggies:
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for lighter option)
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
1/2 pound asparagus, trimmed and chopped
1 cup baby carrots, halved lengthwise
1 cup sugar snap peas or green beans
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley or basil
👩🍳 Instructions:
Prep the Chicken:
Pat chicken dry and season both sides with salt, pepper, and garlic powder. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes on each side, or until golden and cooked through. Remove chicken and set aside.Make the Sauce:
In the same skillet, add garlic and sauté for 30 seconds. Pour in chicken broth and scrape up any browned bits from the bottom. Stir in cream, lemon juice and zest, Dijon mustard, and Italian seasoning. Let it simmer for 2–3 minutes.Add the Veggies:
Add carrots to the skillet first and let them cook for 3 minutes. Then stir in asparagus and snap peas. Cover and simmer for another 5–6 minutes, or until the vegetables are crisp-tender.Finish the Dish:
Return the chicken to the skillet, spoon sauce and veggies over top, and sprinkle in the Parmesan. Let everything warm through for 2–3 minutes. Taste and adjust seasoning with more salt, pepper, or lemon if needed.Serve:
Garnish with chopped fresh herbs. Serve over rice, mashed potatoes, or a side of warm crusty bread to soak up the sauce.
🌿 Why This Recipe Works in May:
It strikes a perfect balance—rich and creamy without being heavy, thanks to the lemon and spring vegetables. It’s a one-pan dinner that celebrates the season with color and freshness, ideal for transitioning from cool nights to warmer days.
This recipe is customizable too—swap chicken for salmon or use whatever spring produce you have on hand.
