Description
A bright and flavorful one-pan meal featuring tender chicken sautéed with crisp snap peas, fresh herbs, and zesty lemon. This light springtime skillet dish delivers freshness, color, and satisfying protein in under 30 minutes.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups sugar snap peas, trimmed
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh herbs (parsley, basil, or dill)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Season chicken strips lightly with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Add the snap peas and sauté for 2–3 minutes until crisp-tender.
- Return the chicken to the skillet, then add lemon zest, lemon juice, and chicken broth.
- Toss everything together and simmer for 1–2 minutes until the sauce slightly thickens and coats the chicken.
- Remove from heat, sprinkle with fresh herbs, and serve immediately with lemon wedges on the side.
Notes
- Great served over rice, couscous, or quinoa for a complete meal.
- Use a mix of herbs like parsley, dill, and chives for extra freshness.
- Can substitute snap peas with snow peas or asparagus pieces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American