Description
A creamy chicken dish with spring peas, garlic, and thyme, perfect for a comforting meal.
Ingredients
Scale
- 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