This is one of those recipes that hits the sweet spot between fresh, nourishing, and satisfying. It’s everything I want in a quick weeknight dinner—light but filling, vibrant but cozy, and packed with greens and protein. The cream, lemon, and white wine make a flavorful pan sauce that ties it all together, while the asparagus and peas give it that unmistakable springtime feel. Best of all, everything comes together in one skillet!

I love making this when I want something wholesome and home-cooked without the mess of multiple dishes. Serve it as-is, or over rice, orzo, or crusty bread to soak up the sauce. It’s simple, seasonal, and full of flavor.

Ingredients

For the chicken:

• 1 to 1.5 pounds chicken breasts, sliced into thin cutlets
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning

For the skillet:

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/3 of a yellow onion, diced
• 1 bunch of asparagus, woody ends removed and stalks chopped
• 1 cup frozen peas
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 3/4 cup whole milk
• Juice of 1 lemon
• Parmesan, for serving

Instructions

1. In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and Italian seasoning. Cut the chicken into thin cutlets and brush both sides with the seasoning mixture.
2. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the chicken cutlets for 4 to 6 minutes per side, or until golden and fully cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the butter, garlic, onion, asparagus, and peas. Season with a pinch of salt and pepper. Cook for about 2 minutes, just until the vegetables begin to soften.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom. Let it simmer for another 2 minutes to cook off the alcohol and concentrate the flavor.
5. Stir in the cream, milk, and half of the lemon juice. Bring the sauce to a gentle simmer.
6. Return the chicken to the skillet and let everything simmer together for 5 to 10 minutes, allowing the sauce to thicken slightly and the flavors to meld. Stir occasionally to prevent sticking.
7. Remove from heat and finish with the remaining lemon juice. Taste and adjust seasoning as needed.
8. Serve warm, topped with freshly grated parmesan and extra lemon wedges on the side if you like.

This skillet is also super adaptable. Try adding baby spinach, kale, or mushrooms. Swap the chicken for shrimp or salmon if you’re feeling like changing it up. The sauce is really versatile and just perfect!

Whether it’s a breezy spring dinner or a cozy meal any time of year, this skillet delivers! Fresh, bright, and so satisfying. Cannot wait for you guys to try this!

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