Creamy Chicken Peas Skillet
This creamy chicken peas skillet is a comforting, one-pan dish featuring tender chicken thighs simmered in a rich sauce with chickpeas and fresh peas. The dish comes together quickly using basic ingredients, resulting in a silky, hearty meal with bright pops of green from the peas and a velvety finish from the cream. Perfect for cozy weeknights, it’s a simple yet satisfying dish that feels like a warm hug in every bite.
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Calories: 420kcal
Servings: 4
Equipment
- Large Skillet
- Tongs or Spatula
Ingredients
- Chicken thighs bone-in, skin-on – 2 pieces
- Chickpeas canned – 1 can, drained and rinsed
- Heavy cream or coconut milk – 1/2 cup
- Frozen peas or fresh peas – 1 cup
- Garlic minced – 2 cloves
- Paprika – 1 teaspoon
- Chili flakes optional – 1/2 teaspoon
- Lemon zest and juice – 1 lemon
- Extra-virgin olive oil – 2 tablespoons
- Salt – to taste
- Freshly cracked black pepper – to taste
Instructions
- Season chicken thighs with salt, pepper, and paprika
- Heat olive oil in a large skillet over medium heat
- Add chicken thighs, skin-side down, and cook for 6–7 minutes until golden and crispy
- Flip chicken and cook for another 6–7 minutes until fully cooked (internal temperature of 165°F or 74°C)
- Remove chicken from the skillet and set aside
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant
- Stir in chickpeas and cook for 2–3 minutes until heated through
- Add peas to the skillet and cook for 2–3 minutes
- Pour in heavy cream (or coconut milk) and bring to a simmer
- Stir in lemon zest and juice
- Return chicken to the skillet, tossing it with the sauce
- Season with additional salt, pepper, and chili flakes (if using)
- Serve warm
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 600mg | Potassium: 700mg | Sugar: 4g | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg