One-Pot Lemon Garlic Chicken with Spring Vegetables

• 1.5 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 cup low-sodium chicken broth
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup sugar snap peas, ends trimmed
• 1 cup baby carrots, halved lengthwise
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the chicken thighs generously with salt, pepper, and dried thyme on both sides.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.
3. Lower the heat to medium, add minced garlic to the pan and sauté for about 30 seconds until fragrant (do not burn).
4. Add chicken broth, lemon zest, and lemon juice to the pan. Scrape any browned bits off the bottom with a wooden spoon. Bring to a gentle simmer.
5. Return the chicken thighs to the pan. Cover and cook for 10 minutes.
6. Add asparagus, sugar snap peas, baby carrots, and cherry tomatoes around the chicken. Cover and cook for an additional 8-10 minutes until the chicken is cooked through (internal temp 165°F) and vegetables are tender-crisp.
7. Taste the sauce and adjust salt, pepper, and crushed red pepper flakes if using.
8. Sprinkle chopped fresh parsley over the dish before serving. Serve warm, spooning the pan sauce and vegetables over the chicken.

Chef tips

• For a leaner option, substitute chicken breasts but reduce cooking time slightly to avoid drying out.
• If you don’t have asparagus or sugar snap peas, substitute with green beans or zucchini slices.
• Use a deep skillet with a tight-fitting lid or a Dutch oven to ensure even cooking and keep moisture for the vegetables.
• If you prefer a thicker sauce, remove the lid after adding vegetables and simmer uncovered for 3-5 minutes to reduce the liquid.