Spring Chicken with Peas
This dish showcases tender chicken thighs seared to crispy perfection paired with sweet, vibrant peas cooked just until tender. The dish captures the fleeting freshness of early spring, combining simple ingredients with gentle cooking methods to create a balanced, inviting plate with crisp textures and bright flavors.
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Calories: 350kcal
Servings: 4
Equipment
- Large skillet or Dutch oven
- Zester for lemon
Ingredients
- Chicken thighs bone-in, skin-on – 4 pieces
- Fresh peas or frozen peas thawed – 1 cup
- Garlic crushed – 3 cloves
- Yellow onion finely diced – 1 small
- Lemon zest and juice – 1 whole
- Extra-virgin olive oil – 2 tablespoons
- Fresh herbs parsley or dill, chopped – 1/4 cup
- Salt – to taste
- Freshly cracked black pepper – to taste
Instructions
- Season chicken thighs with salt and pepper
- Heat olive oil in a large skillet over medium-high 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 diced onion and cook for 3–4 minutes until softened
- Add crushed garlic and cook for 30 seconds until fragrant
- Stir in peas and cook for 2–3 minutes until heated through
- Add lemon juice and zest, stirring to combine
- Return chicken to the skillet and toss to combine with the peas and sauce
- Sprinkle with fresh chopped herbs and serve warm
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 150mg | Potassium: 550mg | Sugar: 4g | Vitamin C: 20mg | Calcium: 30mg | Iron: 2mg