Name: Babette-Inspired French Chicken with Lemon, Herbs, and Sautéed Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skin-on chicken breasts; 1 lemon (zested and juiced); 1 tbsp olive oil; 1 tbsp unsalted butter; 1 sprig rosemary (leaves finely chopped); 1 clove garlic (minced); 1 cup baby carrots (halved on a bias); 1 cup green beans (trimmed); 1/2 cup pearl onions (peeled); Salt and pepper to taste

Babette-Inspired French Chicken with Lemon, Herbs, and Sautéed Vegetables

WarmApple2167

Inspired by the spirit of "Babette’s Feast" and French home cooking, this dish balances lemon-brightened chicken with savory herbs and a medley of sautéed vegetables. Crisp skin and tender chicken are layered with rosemary and garlic, all brought together by a tangy, buttery pan sauce. The classic French combination of lemon, chicken, and herbs is complemented by sweet carrots, tender green beans, and delicate pearl onions—creating a meal that feels both celebratory and comforting. Simple, elegant, and full of layered flavor, this dish is perfect for a summer dinner in Minnesota.

Ingredients

Instructions

Pat chicken breasts dry and season with salt, pepper, lemon zest, and chopped rosemary. Let sit for 10 minutes.
Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down until golden and crisp, about 5 minutes. Flip, add butter and minced garlic, and cook 3-4 minutes more.
Squeeze half the lemon juice over the chicken in the pan. Cover and cook on low for 5 minutes until cooked through. Remove chicken; tent with foil.
In the same pan, add carrots, green beans, and pearl onions. Season with a pinch of salt and sauté, scraping up any browned bits, for 6-8 minutes until tender-crisp.
Return chicken to the pan, drizzle remaining lemon juice, and toss with vegetables. Heat through for 1 minute.
Plate chicken over the vegetables and spoon pan juices on top. Serve immediately.