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One-pan chicken with spring veggies recipe

One Pan Chicken with Spring Veggies Recipe

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Our one pan chicken and spring veggies recipe looks gorgeous on the table and you’ll savor every bite!
Course dinner
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 4 -6 servings
Calories 363
Author Cheryl Najafi



  • 1 lb boneless, skinless chicken breasts
  • 2 tsp dried basil
  • salt and pepper
  • 2 Tbsp olive oil


  • 1 small fennel bulb thinly sliced
  • 1/2 yellow onion thinly sliced
  • 2 cups asparagus pencil-thin , cut into 2" pieces
  • 2 cloves garlic minced
  • 1/2 cup white wine or water
  • 1 1/2 cups grape tomatoes or cherry tomatoes, halved
  • 1/2 tsp salt
  • 1/4 tsp red pepper crushed
  • 1 tsp dried thyme leaves or 2 tsp fresh thyme leaves
  • 4 oz Neufchatel cheese or cream cheese, cut into pieces
  • 1/4 cup Parmesan cheese grated
  • pepper to taste


  • Cut each chicken breast into thirds by first cutting each breast in half lengthwise then setting the thinner half aside. Working with the thick part of the breast, slice in half horizontally to produce 2 more thin cutlets.
  • Cover the chicken breast pieces with a sheet of plastic wrap then pound using a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick (watch our video). Season each cutlet on both sides with salt, pepper and dried basil.
  • Place a large skillet over medium-high heat then add 1 Tbsp olive oil. Add as many cutlets as will fit comfortably into the skillet without overcrowding the pan. Sauté for about 5 minutes until golden brown on the first side then flip and cook for 2–3 additional minutes or until just cooked through. Transfer chicken from the skillet to a plate then cover with foil. Repeat with all remaining chicken cutlets.
  • After all chicken has been cooked and removed from the pan, add onions and fennel to skillet with remaining oil then reduce heat to medium. Cook for 6–8 minutes until soft and beginning to brown. Add asparagus and garlic then cook for 1 additional minute, stirring frequently.
  • Pour white wine (or water) into skillet then stir to scrape up anything that is sticking to the bottom of the pan. Add grape or cherry tomatoes, salt, red pepper flakes and thyme then cook for about 2 minutes until wine has reduced by half.
  • Reduce heat to low then stir in Neufchatel or cream cheese. If the sauce is too thick, add a bit of water or milk. Add cooked chicken and any accumulated juices back into skillet. Let chicken simmer in the sauce until reheated and sauce has thickened to desired consistency. Remove from heat, sprinkle with Parmesan cheese and black pepper then serve immediately.


Neufchatel cheese is similar to cream cheese and found right next to it at the supermarket! If you can’t find it, you can use cream cheese instead.


Calories: 363kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 685mg | Potassium: 539mg | Fiber: 4g | Sugar: 5g