Chicken Peas Recipe - A Cozy, Flavorful Skillet Dinner

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth (or stock)
2 cups peas (fresh or frozen; no need to thaw)
1 tablespoon lemon juice, plus more to taste
1 teaspoon Dijon mustard (optional, for tang)
1 teaspoon dried thyme or Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley or dill
2 tablespoons butter (optional, for a silkier sauce)
Salt and black pepper, to taste
Cooked rice, couscous, quinoa, or crusty bread, for serving

Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the dried thyme or Italian seasoning.
Sear in a hot pan: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until browned and mostly cooked. Transfer to a plate.
Sauté aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook 3–4 minutes until soft. Stir in garlic and red pepper flakes, cooking 30 seconds until fragrant.
Deglaze and build the sauce: Pour in chicken broth and scrape the pan to release browned bits. Stir in Dijon, remaining dried herbs, and lemon juice.
Add peas: Stir in peas. Simmer 2–3 minutes (fresh may need a bit longer) until bright and tender.
Return chicken: Add the chicken and any juices to the pan. Simmer 3–5 minutes until the chicken is cooked through and the sauce slightly reduces.
Finish: Stir in butter for a glossy finish (optional). Taste and adjust with more salt, pepper, or lemon juice. Fold in parsley or dill.
Serve: Spoon over rice, couscous, or quinoa, or serve with crusty bread to catch the sauce.