Spring Vegetable Scallopini with Lemon Butter Sauce
Delicate pan-seared chicken breast with asparagus, cherry tomatoes, and a zesty lemon-butter sauce — a springtime favorite. This mediterranean-inspired vegetarian ready in about 30 minutes blends cherry tomatoes, butter, zested and juiced lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each), pounded to 1/2-inch thickness chicken breast
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 1 cup cherry tomatoes
- 2 tbsp butter
- 1, zested and juiced lemon
- 1 tsp, chopped fresh thyme
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Pat chicken breasts dry, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper, and dredge in 1/4 cup all-purpose flour, shaking off excess.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat, then add chicken and cook for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature).
- Step 3: Remove chicken and set aside, then add 2 tbsp butter to the skillet, followed by 1 cup cherry tomatoes and 1 bunch asparagus pieces; cook for 3 minutes until asparagus is crisp-tender.
- Step 4: Stir in 1 lemon zest and 1 lemon juice, 1 tsp chopped thyme, and 1/2 cup chicken broth (or water), then simmer for 2 minutes until sauce thickens slightly.
- Step 5: Return chicken to the skillet, spoon sauce over top, and cook for 1 minute to reheat before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Scallopini with Lemon Butter Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spring Vegetable Scallopini with Lemon Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spring Vegetable Scallopini with Lemon Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Vegetable Scallopini with Lemon Butter Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Vegetable Scallopini with Lemon Butter Sauce?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
