Give it up, my sunshine-loving friend! You cannot resist the call of this Spring and Summer DINNER. I’m telling you, this is the one recipe that will have you dancing from the stove to the patio table. It’s the perfect savory centerpiece for a warm-weather feast, especially if you finish the meal with a stunning dessert like my Summer Berry and Peach Cheesecake.
We’re talking about a dish that screams sunshine and long, lazy evenings. It’s fresh, it’s vibrant, and it’s so ridiculously easy you’ll make it on repeat. Get ready to fall head-over-heels in love with your own cooking.
Recipe Overview
- Cuisine: Modern American
- Category: Dinner
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Do You Love This Recipe Too?
I have a confession. I dream about this dish in February. When the first cherry tomatoes appear at the market, I literally do a little happy dance. This recipe is my ultimate summer crush.
It all started at a friend’s backyard party. I took one bite and my eyes went wide. I begged for the recipe right then and there. Now, it’s my go-to for every warm-weather gathering. It never, ever fails to impress.
My Shopping List for This Recipe
This is the fun part! A quick trip to the market for the brightest, happiest ingredients. We’re building layers of flavor that are absolutely magical together.
Let’s Get Your Ingredients Ready
Gather everything on your counter. Trust me, having it all ready makes the process a total breeze. You’ll be done before you know it!
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper
- 1 lb fresh asparagus, woody ends trimmed
- 2 cups cherry tomatoes, halved
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, thinly sliced
- 4 oz fresh mozzarella pearls (or a ball, torn)
- 1/4 cup toasted pine nuts (optional, but so good!)
Bringing This Recipe to Life (Step-by-Step)
Here we go! Put on some fun music and let’s cook. This is where the magic happens, and it’s seriously simple. Follow these steps for a perfect result every single time.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Pat the chicken breasts dry. Drizzle with 1 tbsp olive oil. Rub the smoked paprika, garlic powder, salt, and pepper all over them. Make sure they’re fully coated!
- Place the chicken on one side of the baking sheet. On the other side, toss the asparagus and cherry tomatoes with the remaining 2 tbsp of olive oil, salt, and pepper.
- Roast for 15-18 minutes, until the chicken is cooked through and the veggies are tender and blistered. The tomatoes will get incredibly sweet.
- Let the chicken rest for 5 minutes, then slice it. Arrange it on a big platter with the roasted veggies.
- Drizzle everything with the fresh lemon juice. Scatter the lemon zest, fresh basil, mozzarella, and pine nuts over the top. Give it one final sprinkle of flaky salt.
Fun Variations to Try Next Time
Got leftovers or want to mix it up? Go for it! This recipe is your playground. Here are a few of my favorite twists.
Swap the Protein: Use large shrimp or salmon fillets instead of chicken. Adjust the cook time slightly. If you’re craving a heartier, beef-based skillet meal, you must try my Rustic Beef and Potato Skillet Dinner.
Spring and Summer DINNER Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Spring and Summer DINNER Recipe!
Nutrition Information
Go Veggie-Powered: Skip the chicken and add cannellini beans or crispy chickpeas for a fantastic vegetarian meal.
Change the Cheese: Swap mozzarella for creamy goat cheese or salty feta crumbles. Both are amazing.
How to Store, Freeze, and Reheat
This dish is best fresh, but here’s how to handle leftovers. You’ll want to keep every last bite!
Store any leftovers in an airtight container in the fridge for up to 2 days. The veggies will soften, but the flavor is still great.
I don’t recommend freezing the assembled dish, as the fresh elements won’t hold up. You can freeze the cooked, plain chicken separately for up to 2 months.
To reheat, warm the chicken and veggies gently in a skillet over medium-low heat or in the microwave until just heated through. Add the fresh basil and cheese after reheating.
NUTRITION INFORMATION
- Calories: ~420
- Protein: 38g
- Carbohydrates: 12g
- Fat: 24g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 6g
A Quick Q&A on This Recipe
Can I make this ahead of time?
You bet! Prep is a huge time-saver. Season the chicken and chop the veggies a few hours ahead. Keep them separate in the fridge. When you’re ready, just toss and roast. The final assembly with the fresh stuff should always be done right before serving.
My asparagus always gets soggy. Help!
I hear you! The trick is to not crowd the pan. Make sure your baking sheet is big enough so the veggies aren’t piled up. They need space to roast, not steam. That crispy-tender texture is a game-changer.
What should I serve with this?
It’s a complete meal on its own! But if you want to bulk it up, I love it with a simple crusty bread to soak up the juices, or a quick side of couscous or orzo. A crisp glass of rosé is the perfect partner, too. And if you’re looking for another fantastic, easy weeknight dinner, my One-Pan Beef and Potato Hash Dinner is always a crowd-pleaser.
And there you have it! My absolute favorite way to celebrate the warm weather. This dish tastes like pure happiness on a plate. It’s the dinner that makes you feel like a superstar in the kitchen with minimal effort.
I am so excited for you to try this. It’s going to become a staple in your home, just like it is in mine. Now go, get cooking, and soak up every bit of that spring and summer sunshine!
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
