If you’re looking for a quick yet satisfying dinner, this chicken and green peas dish might just become a staple in your home. Picture tender chicken cooked in a creamy sauce with sweet green peas adding a pop of color and flavor.
This recipe solves issues like dryness in chicken and bland flavors in sauces, producing a hearty and flavorful meal perfect for weeknight dinners.
During busy weeknights, making dinner can feel overwhelming. I’ve faced those moments where my family craved something comforting, yet I needed it on the table quickly. This recipe tackles that challenge, providing a delicious meal in just about 25 minutes, so you won’t be stuck in the kitchen.
This recipe works wonders because it’s simple and relies on fresh ingredients. With just a handful of items, it comes together quickly, allowing you to enjoy a warm, hearty meal in no time. After just 20 minutes of cooking, you’ll have a creamy and flavorful dish that’s sure to satisfy everyone’s appetite.
If you’re interested in a lighter option, I recommend trying my Broccolini Frittata. It’s another easy recipe that ensures you get a delicious meal on the table with minimal fuss!
Table of contents
Why You Will Love This Recipe
- Rich Creamy Sauce , The combination of double cream and chicken stock creates a silky coating that makes every mouthful comforting and satisfying. It’s the kind of sauce you’ll want to savor on everything.
- Fresh Peas Brighten the Dish , Using vibrant green peas adds a pop of color while contributing a sweet burst that complements the savory chicken. This dish becomes visually appealing and adds a fun texture contrast.
- Quick and Simple Preparation , Ready in about 25 minutes, you can whip this up for a weeknight dinner without feeling rushed. Perfect for those busy evenings when you still crave something homemade.
- Flexible Ingredients , This recipe lends itself to adaptation; feel free to swap out the thyme for your favorite herbs or experiment with different proteins. It’s an easy way to customize according to your pantry.
Chicken and Green Peas in Cream Sauce
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Diet: Low Salt
Description
A creamy chicken dish with spring peas, garlic, and thyme, perfect for a comforting meal.
Ingredients
- 1 tbsp (15 ml) olive oil
- 4 boneless, skinless chicken breasts or thighs, seasoned with salt and pepper
- 1 shallot, finely chopped (or 1/2 white onion)
- 2 cloves garlic, finely minced
- 2–3 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 80 ml (1/3 cup) dry white wine (or substitute with chicken broth and vinegar)
- 250 ml (1 cup) double/heavy cream
- 80 ml (1/3 cup) chicken stock, low sodium preferred
- 140 g (1 cup) green peas, frozen or fresh
Instructions
- Step 1: Pat the chicken dry and season with salt and black pepper. Heat olive oil in a large pan over high heat. Place chicken breasts or thighs in the hot pan without overcrowding. Brown chicken until golden on both sides but not fully cooked through, about 3-4 minutes per side. Remove chicken to a separate plate.
- Step 2: Reduce heat to low. Add finely chopped shallot to the pan. Cook gently for 5 minutes until softened but not browned, stirring occasionally.
- Step 3: Add minced garlic and thyme sprigs to the pan. Stir constantly for 30 seconds to release aromas. Avoid browning garlic to prevent bitterness.
- Step 4: Pour in dry white wine. Let simmer for 2-3 minutes, scraping the pan bottom to dissolve browned bits. Wait until pan glistens and wine volume reduces slightly.
- Step 5: Add heavy cream and chicken stock with a pinch of salt. Stir to combine. Bring to a gentle simmer over medium-low heat. Return browned chicken breasts to the pan. Reduce heat to maintain a light simmer and cook for 15 minutes, or until chicken reaches an internal temperature of 165°F (74°C). The sauce should thicken slightly.
- Step 6: Stir frozen or fresh peas into the pan. Cook for another 2-3 minutes until peas are warmed through. If peas do not warm quickly, cover the pan and steam for 1-2 minutes. Taste and adjust salt and pepper as needed before serving.
Notes
- Room Temperature: Store covered in an airtight container for up to 2 days, away from heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture.
- Freezing: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Pat chicken dry before seasoning and cooking for better browning.
- Keep shallots on low heat and watch closely; reduce heat if they begin to brown before softening.
- If sauce thickens too much, stir in chicken stock 2 tablespoons at a time until desired consistency is reached.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- Cover the pan when warming peas if they need extra steaming to heat through.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken thighs: I suggest using boneless, skinless chicken thighs for juiciness and flavor. They’re more forgiving than breast meat, staying tender in the sauce.
- Green peas: Opt for fresh or frozen peas; they add sweetness and a pop of color. If using frozen, add them directly to the pan right from the bag.
- Heavy cream: Go for a high-fat content heavy cream, like organic options. It creates a rich, velvety texture in the sauce, essential for a creamy dish.
- Shallots: Look for firm shallots with papery skins for mild sweetness and depth. They dissolve into the sauce, enhancing flavor without overwhelming it.
- Garlic: Fresh garlic cloves work best; they’re more flavorful than pre-minced. Mince them finely to avoid overpowering the sauce.
- Chicken broth: Use low-sodium chicken broth to control saltiness; it adds depth without overwhelming the other flavors. Homemade broth is ideal, but store-bought works well, too.
- Black pepper: Freshly cracked black pepper is key for flavor. It brings a subtle heat that balances the creaminess of the sauce.
- Chicken thighs: I suggest using boneless, skinless chicken thighs for juiciness and flavor. They’re more forgiving than breast meat, staying tender in the sauce.
- Green peas: Opt for fresh or frozen peas; they add sweetness and a pop of color. If using frozen, add them directly to the pan right from the bag.
- Heavy cream: Go for a high-fat content heavy cream, like organic options. It creates a rich, velvety texture in the sauce, essential for a creamy dish.
- Shallots: Look for firm shallots with papery skins for mild sweetness and depth. They dissolve into the sauce, enhancing flavor without overwhelming it.
- Garlic: Fresh garlic cloves work best; they’re more flavorful than pre-minced. Mince them finely to avoid overpowering the sauce.
- Chicken broth: Use low-sodium chicken broth to control saltiness; it adds depth without overwhelming the other flavors. Homemade broth is ideal, but store-bought works well, too.
- Black pepper: Freshly cracked black pepper is key for flavor. It brings a subtle heat that balances the creaminess of the sauce.
Recipe Tips
- If the chicken isn’t browning well, make sure to pat it dry with paper towels before seasoning and cooking over high heat.
- When the sauce thickens too much, add chicken stock 2 tablespoons at a time, stirring until you reach the desired consistency.
- If the shallots brown too quickly, reduce the heat to low and keep an eye on them after 4 minutes of cooking.
- For uneven cooking, check chicken breasts for doneness during the last 5 minutes, ensuring they reach an internal temperature of 165°F.
- If peas are not warming through quickly, cover the pan for 1-2 minutes to steam them before serving.
Serving Suggestions
Serve chicken and green peas alongside mashed potatoes or quinoa for a wholesome meal. Pair with steamed asparagus or a simple mixed greens salad for extra color and nutrients.
Add to a creamy pasta bake or use as a filling for savory crepes. This dish also works well in homemade chicken pot pie or as a topping for baked potatoes.
Top with fresh parsley or chives for a burst of flavor. Consider a drizzle of lemon juice or a sprinkle of grated Parmesan cheese to enhance the dish further.
Recipe variations
- You can use boneless, skinless chicken thighs instead of breasts for a juicier result in your chicken and green peas dish while keeping the rest of the recipe the same.
- Add 2-3 sprigs of fresh thyme or ½ teaspoon dried thyme along with 2 cloves of minced garlic to enhance the flavoring of the cream sauce.
- Either frozen green peas or fresh green peas can be used; ensure fresh peas are cooked briefly to maintain their bright color and tender texture.
- If preparing for more servings, double the chicken breasts to 8 and adjust cream and stock to 500ml and 160ml respectively; cook in batches as required.
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How to Store?
To keep your chicken and green peas in cream sauce fresh and delicious, follow these storage tips:
Room Temperature: Place the dish in an airtight container at room temperature for up to 2 days. Keep it away from heat sources.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving to maintain texture.
Freezing: Transfer to a freezer container or freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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