If you are looking for a tasty and refreshing summer recipe that does not involve turning on your oven, than this is the recipe for you.
Light and refreshing, this lemon crusted chicken skillet with tasty summer vegetables is sure to be a hit at your dinner table.
Lemon Skillet Chicken with Vegetables – Adapted from Baked By Rachel
- 1 recipe lemon butter sauce
- 2 medium bell peppers, sliced into strips
- 2 medium zucchini, quartered into 1-inch pieces
- 8 stalks of asparagus, trimmed and cut into 1 inch pieces
- 4 chicken breasts
- 4 T flour
- salt and pepper, dashes of each
- 2 T lemon zest (an entire lemon)
- 4 lemon slices
- 1/2 T butter
Begin by combining 4 T flour with salt and pepper and lemon zest in a shallow bowl. Add in the chicken breasts and coat well in the mixture.
Melt 1/2 T butter in a large skillet over medium heat.
Add in the coated chicken and cook over medium heat for 5 minutes and then flip over.
Add the lemon slices and continue cooking until chicken temperature reaches 180 degrees.
Meanwhile sauté the sliced veggies in a second skillet over medium heat. If needed, drizzle with a little olive oil to sauté.
Cook until crisp-tender and then add the herbed butter sauce.
Serve veggies and lemon chicken topped with a lemon slice.