Spring and the longer days that come with it make me very reluctant to spend too much time inside cooking dinner. I like that the extra light gives me a chance to snap a picture before dinner, but really I’d rather be enjoying the warm weather and sunshine outside with Eric and Clara. And that’s precisely what I’ve been doing since warm weather made its reappearance recently. Quick dinners that give us time to go back outside after we eat have become our standard this time of year.
I usually think of one-pan or pasta recipes as the easiest to whip together this time of year, but a main dish with a side or two can come together just as quickly if chosen well. That was the case with this dinner. The chicken is pounded thin and pan fried, so it cooks very quickly. The potatoes we served on the side roasted while we prepped and cooked the chicken. The panko gets nice and crunchy while the chicken stays perfectly juicy. A squeeze of fresh lemon brightens up the chicken. It was the perfect dinner for this time of year, and I’m sure it will be making many more appearances as we get into summer (and life with a newborn).