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Spring Chicken Sauté

  • Author: Emily Dingmann
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: dinner, chicken, 20 minutes


  • 1 1/2 lbs. thinly sliced chicken breast (or you can pound it thin yourself!)
  • 1 tsp. salt, divided
  • 1/4 tsp. pepper, divided
  • 1 cup plain greek yogurt
  • 2 tsp. herbs de provence
  • 1 Tbsp. + 12 tsp. olive oil
  • 3/4 pound asparagus, trimmed and cut into 1″ pieces (about 23 cups)
  • 1 medium leek, thinly sliced (about 1 cup)
  • 1 cup peas (I used frozen)


  1. Heat large skillet over medium-high heat and season chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. Add 1 tablespoon olive oil and when oil is hot, add chicken to pan.
  3. Cook chicken for about 3-4 minutes per side, until cooked through.
  4. While chicken is cooking, mix together yogurt, herbs de provence, 1 teaspoon olive oil and a pinch of salt and pepper to taste. Set aside.
  5. Remove chicken from pan and set aside. Add another teaspoon of olive oil to pan if it’s dry.
  6. Add leeks to pan and cook for 1 minute.
  7. Add asparagus and peas and cook for about 5 minutes, stirring occasionally and until vegetables are tender.
  8. Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
  9. Divide yogurt mixture onto 4 plates and slightly spread yogurt over plate.
  10. Top with chicken and 1/4 of the vegetable mix.


  • If you don’t have herbs de provence, Italian seasoning can also be used.