chicken primavera recipe

The Best chicken primavera recipe

Classic Chicken Primavera with Lemon-Garlic Sauce

4.9 from 869 votes

A bright, herb-infused chicken dish tossed in a tangy tomato sauce, served over a light, fluffy egg noodle dough. Perfect for a weeknight dinner with fresh vegetables.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken and Vegetables

• 1.5 lbs boneless, skinless chicken thighs
• 1 large zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste

For the Lemon-Garlic Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• ½ tsp red pepper flakes (optional)
• Salt to taste

For the Egg Noodle Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 large egg
• 1 tbsp olive oil

👨‍🍳Directions

1. 1
   Preheat oven to 400°F. In a large bowl, mix flour, salt, egg, and olive oil to form a dough. Knead lightly for 1 minute, then roll out to ¼-inch thickness.
2. 2
   Cut the dough into 1-inch squares. Place on a baking sheet lined with parchment paper. Bake for 8–10 minutes until lightly golden.
3. 3
   While dough bakes, toss zucchini, bell pepper, and cherry tomatoes with olive oil, oregano, basil, salt, and pepper. Spread on the same baking sheet and bake for 12–15 minutes until tender.
4. 4
   In a pan, cook chicken thighs in 1 tbsp olive oil over medium-high heat for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
5. 5
   In the same pan, sauté garlic in 1 tbsp olive oil for 30 seconds until fragrant. Add tomato sauce, lemon juice, parsley, and red pepper flakes. Simmer for 3 minutes.
6. 6
   Return chicken to the pan, spoon sauce over it, and toss gently. Serve over baked egg noodles, topped with extra parsley.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Baking sheet
• Oven
• Pasta pot

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 90🧂Sodium: 750🌾Total Carbs: 38🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 45

📝Notes

Tips: For extra flavor, add a splash of white wine to the sauce. If using fresh herbs, chop them finely before adding. Leftovers reheat well with a splash of water or broth.

❓ Frequently Asked Questions About Chicken Primavera with Lemon-Garlic Sauce

1. What is the best way to prepare chicken for primavera?
Use boneless, skinless chicken breasts or thighs. Trim excess fat if using thighs, and season lightly with salt and pepper before cooking to help retain moisture. If you prefer a crispier texture, sear the chicken in a hot pan first before adding the sauce.

2. Can I substitute any of the vegetables in this recipe?
Yes, feel free to swap out the zucchini and bell peppers for other seasonal veggies like mushrooms, spinach, or asparagus. Keep the cooking time short (about 3–5 minutes) to avoid overcooking delicate greens. For a heartier dish, add roasted carrots or broccoli.

3. How do I avoid making the sauce too thick or too thin?
Simmer the sauce on low heat for 5–7 minutes after combining it with the chicken and vegetables. Stir occasionally to break up any lumps, and adjust consistency with a splash of chicken broth or water if needed. If it thickens too quickly, add a little more broth to thin it out.

4. Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! Cook the chicken and vegetables ahead of time, store in airtight containers, and reheat gently in the microwave or oven until warm. The sauce may separate slightly when reheating, so stir it before serving.