Chicken Primavera
A delightful Chicken Primavera with fresh vegetables in a creamy sauce.
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.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.