Chicken Primavera: The Ultimate Chicken Primavera Recipe
Introduction to Chicken Primavera
Chicken Primavera is a delightful dish that brings the vibrant flavors of fresh vegetables together with tender chicken in a creamy sauce. It’s a dish that’s not only pleasing to the eye but also to the palate, making it a perfect choice for any meal. Whether you’re cooking for your family or hosting a dinner party, this Chicken Primavera recipe will surely impress everyone at the table.
A Personal Story Behind My Chicken Primavera Journey
Growing up, my family often gathered around the dinner table to share stories and laughter over delicious homemade meals. One of my fondest memories is of my mother preparing Chicken Primavera during the summer months when fresh vegetables were in abundance. The colorful array of zucchini, asparagus, and cherry tomatoes always made the dish a feast for the eyes. Today, I carry on that tradition, and each time I make this dish, it reminds me of those warm family gatherings.
What Makes This Chicken Primavera Recipe Special?
What sets this Chicken Primavera apart is its perfect balance of flavors and textures. The creamy sauce, made from heavy cream and chicken broth, envelops the succulent chicken and fresh vegetables, creating a comforting yet elegant dish. The use of seasonal vegetables not only enhances the flavor but also adds a nutritional boost. Plus, it’s versatile—feel free to switch up the vegetables according to what you have on hand or what’s in season.
The Full Chicken Primavera Recipe
Ingredients
- 3 cloves garlic
- 1 pound zucchini (2 small or 1 large)
- 1 pound asparagus
- 1 cup frozen peas
- 2 to 2 1/2 pounds boneless, skinless chicken breasts (4 medium pieces)
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 1 pint cherry tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- 3/4 cup low-sodium chicken broth
- 5 ounces baby spinach (about 5 packed cups)
Instructions
- Mince the 3 garlic cloves. Cut the zucchini into 1/4-inch thick rounds and the asparagus into 1-inch pieces. Thaw the frozen peas under lukewarm water. Tip: Prepare all your ingredients before you start cooking to make the process smoother.
- Place each chicken breast in a large resealable bag and pound to an even 1/2-inch thickness. Pat dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Tip: Pounding the chicken ensures even cooking.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear half of the chicken until browned, about 3-5 minutes per side. Transfer to a plate and repeat with the remaining chicken. Tip: Don’t overcrowd the pan to get a nice sear.
- Add zucchini, asparagus, and cherry tomatoes to the skillet. Cook until tomatoes blister and vegetables brown slightly, about 3-5 minutes. Add garlic, peas, remaining salt and pepper, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth. Simmer, scraping up browned bits from the bottom of the pan, until slightly thickened, about 4-8 minutes. Tip: Scraping the bottom adds extra flavor to your sauce.
- Add spinach a few handfuls at a time, cooking until wilted, about 1 minute. Return chicken to the pan, nestling it in the sauce and vegetables. Cook until chicken reaches an internal temperature of 165ºF, about 5 minutes.
Serving Suggestions and Variations for Chicken Primavera
Chicken Primavera is best served hot, straight from the skillet. Pair it with a side of crusty bread to soak up the delicious sauce or over a bed of pasta for a heartier meal. For a lighter version, consider using half-and-half instead of heavy cream. You can also switch up the vegetables—bell peppers, broccoli, or carrots work wonderfully in this dish. If you want to add extra protein, toss in some cooked shrimp or tofu for a vegetarian option.
Frequently Asked Questions About Chicken Primavera
Can I make Chicken Primavera ahead of time?
Yes, you can prepare the ingredients ahead of time and cook it just before serving. The dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Is Chicken Primavera gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that any additional ingredients you may add are also gluten-free.
Can I freeze Chicken Primavera?
While you can freeze the dish, the texture of the vegetables may change upon thawing. It’s best to enjoy it fresh or refrigerate any leftovers.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories per Serving: 420
- Servings: 4
Chicken Primavera
Equipment
- Skillet For cooking the dish.
Ingredients
Main Ingredients
- 3 cloves garlic
- 1 pound zucchini (2 small or 1 large)
- 1 pound asparagus
- 1 cup frozen peas
- 2.5 pounds boneless, skinless chicken breasts (4 medium pieces)
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil divided
- 1 pint cherry tomatoes
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 cup heavy cream
- 0.75 cup low-sodium chicken broth
- 5 ounces baby spinach (about 5 packed cups)
Instructions
- Mince the 3 garlic cloves. Cut the zucchini into 1/4-inch thick rounds and the asparagus into 1-inch pieces. Thaw the frozen peas under lukewarm water.
- Place each chicken breast in a large resealable bag and pound to an even 1/2-inch thickness. Pat dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear half of the chicken until browned, about 3-5 minutes per side. Transfer to a plate and repeat with the remaining chicken.
- Add zucchini, asparagus, and cherry tomatoes to the skillet. Cook until tomatoes blister and vegetables brown slightly, about 3-5 minutes. Add garlic, peas, remaining salt and pepper, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth. Simmer, scraping up browned bits from the bottom of the pan, until slightly thickened, about 4-8 minutes.
- Add spinach a few handfuls at a time, cooking until wilted, about 1 minute. Return chicken to the pan, nestling it in the sauce and vegetables. Cook until chicken reaches an internal temperature of 165ºF, about 5 minutes.