Pan-Seared Chicken with Spring Vegetable Medley
A simple and flavorful pan-seared chicken breast served with a medley of fresh spring vegetables including asparagus, peas, and baby carrots, lightly sautéed to preserve their crispness and natural flavors. This weeknight dish highlights seasonal produce and classic cooking methods for a satisfying and balanced meal.
Overview
This Pan-Seared Chicken with Spring Vegetable Medley is a delightful and nutritious dish perfect for a quick weeknight dinner. The chicken breasts are cooked to juicy perfection with a golden crispy skin, while the fresh asparagus, peas, and baby carrots are sautéed lightly to maintain their vibrant color and crisp texture.
Why you’ll love it
- Uses fresh, seasonal spring vegetables for a bright and healthy meal.
- Pan-searing locks in chicken juices and creates a flavorful crust.
- Balanced protein and vegetables for a satiating dish.
- Quick and easy to prepare with minimal cleanup.
Ingredient notes
Choose fresh, firm chicken breasts ideally about 150-180g (5-6 oz) each for even cooking. Look for tender, young asparagus and sweet baby carrots for the best texture. Fresh or thawed peas work well. Use olive oil or a neutral oil suitable for pan-searing. Season simply with salt, pepper, and fresh herbs to complement the delicate flavors.
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Serving & storage
Serve immediately with the warm vegetable medley. Garnish with chopped fresh parsley or lemon wedges if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to maintain texture. Do not refreeze cooked chicken.
Chef tips
- Ensure chicken is at room temperature before cooking for even cooking.
- Do not overcrowd the pan to achieve a crispy skin on the chicken.
- Use a meat thermometer to confirm chicken is fully cooked (75°C / 165°F internal).
- Handle garlic carefully to avoid burning during sautéing.
Ingredients
- 2boneless, skin-on chicken breasts (about 150-180g / 5-6 oz each)
- 150gasparagus, trimmed and cut into 4cm (1.5-inch) pieces
- 100gbaby carrots, halved lengthwise
- 100gfresh or thawed green peas
- 2 tbspolive oil
- 1 tbspunsalted butter
- 2 clovesgarlic, minced
- Salt and black pepperto taste
- 1 tspfresh thyme leaves (optional)
- 1 tbspfresh parsley, chopped (for garnish)
- Lemon wedgesto serve (optional)
Equipment
- frying pan or skillet
- tongs
- knife
- cutting board
- measuring spoons
- spatula
Nutrition per serving
- Calories400
- Protein45 g
- Carbs12 g
- Fat16 g
Step-by-step
Step 1
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.Step 2
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering.Step 3
Place the chicken breasts skin-side down in the pan. Cook without moving for 6-7 minutes, until the skin is golden brown and releases easily from the pan.Step 4
Flip the chicken breasts and reduce heat to medium. Add butter, minced garlic, and thyme leaves. Spoon melted butter over the chicken repeatedly for 4-5 minutes, until cooked through (internal temperature 75°C / 165°F). Remove chicken and let rest.Step 5
In the same pan, add remaining 1 tablespoon olive oil. Add baby carrots and sauté for 3 minutes.Step 6
Add asparagus and peas to the pan. Season with salt and black pepper. Sauté for another 3-4 minutes, until vegetables are tender-crisp and bright in color.Step 7
Divide the vegetable medley between plates and top each with a chicken breast. Garnish with fresh parsley and serve with lemon wedges if desired.
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