delicious spring dinner recipes

Welcome to our Spring Dinner Recipe Collection! We've rounded up some of the best and easiest spring dinner recipes that are sure to impress your taste buds. From skillet chicken thighs to spring veggie enchiladas, there's something for everyone in this collection. So, let's get cooking!

Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

  • 6 small bone-in, skin-on chicken thighs (about 2 1/4 pounds)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 pound asparagus, trimmed
  • 1 large carrot, cut into matchsticks
  • 1 shallot, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup chopped fresh flat-leaf parsley

Instructions:

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, skin side down, until browned, about 7 minutes. Flip chicken and cook until browned on the other side, about 4 minutes. Transfer to a plate and tent with foil to keep warm.
  2. Add asparagus, carrot, and shallot to skillet and cook, stirring occasionally, until vegetables are tender and browned in spots, about 8 minutes.
  3. Meanwhile, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in 3 tablespoons oil. Stir in parsley.
  4. Drizzle vegetables with vinaigrette and serve with chicken.

Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon
  • 2 cups baby spinach

Instructions:

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken until browned and cooked through, about 6 minutes per side. Transfer to a plate and tent with foil to keep warm.
  2. Add garlic to skillet and cook until fragrant, about 1 minute.
  3. Add chicken broth and bring to a simmer. Stir in heavy cream and Parmesan until cheese is melted and sauce is smooth. Stir in lemon juice.
  4. Add spinach and cook until wilted, about 2 minutes.
  5. Return chicken to skillet and spoon sauce over each piece. Serve immediately.

Spring Veggie Enchiladas

Spring Veggie Enchiladas

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 yellow squash, diced
  • Salt and pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 cup salsa verde
  • 1 cup shredded Mexican cheese blend
  • 8 corn tortillas

Instructions:

  1. Preheat oven to 350°F.
  2. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and squash and cook until softened, about 8 minutes. Season with salt and pepper.
  3. Add black beans and chili powder and stir to combine.
  4. Spread 1/2 cup salsa verde in the bottom of an 8x8-inch baking dish.
  5. Divide vegetable mixture and cheese among tortillas. Roll tightly and place seam-side down in prepared baking dish. Top with remaining salsa verde and cheese.
  6. Bake until cheese is melted and enchiladas are hot, about 20 minutes. Serve immediately.

We hope you try out these delicious recipes and enjoy them as much as we do! Make sure to share your creations with us on social media by tagging us @springdinnerrecipes.

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