Easy Skillet Chicken and Peas With Fresh Herbs

This easy skillet chicken and peas recipe is perfect for a busy day when you want something fast and full of flavor. It's a one-pan dinner with boneless chicken thighs, garlic, and lemon juice, simmered in chicken broth and tossed with sweet peas and herbs.

Whether you're using frozen peas, fresh green peas, or even green beans, this dish comes together quickly in a large skillet with just a handful of easy ingredients.

Finish it with a sprinkle of fresh dill and mint for a bright, herby flavor that makes it feel just right for spring or summer, like this green pea hummus recipe.

These chicken thighs get seared to perfection so the outside crisps up and the centers stay moist and flavorful.

While they are cooking, add some lemon and peas into the mix and let that hang out to combine the flavors, and holy cow it's so good. Juicy chicken thighs with spring peas - YES PLEASE.

Recipe Ingredients

You'll need the following ingredients to make this easy chicken peas recipe:

Ingredient Notes:

• Boneless skinless chicken thighs: They're juicy, tender, and cook quickly in a skillet. You can also use skin-on bone-in thighs with a couple of extra minutes of cooking time.
• Garlic: Mince fresh for the best flavor. Or swap for a teaspoon of ground garlic powder.
• Ground cumin & coriander: Add warm, earthy spice that complements the fresh herbs without overpowering the dish. You can swap with an equal amount of italian seasoning if you prefer.
• Red pepper flakes: Optional, but adds a bit of heat and helps the flavors pop.
• Chicken broth or chicken stock: They form the flavorful base of the sauce. 
• Lemon juice: Don't skip the lemon juice, it adds brightness and balances the savory ingredients.
• Frozen peas, thawed: Or use fresh peas if they’re in season.
• Fresh dill & mint: Dill and mint are my favorite combination and bring so much flavor. Feel free to swap with cilantro, basil or parsley if preferred.

See recipe card below for all ingredients and quantities.

How to Make Skillet Chicken Peas

Prep the Chicken

Pat the chicken dry, and season the thighs on both sides with coriander, cumin, and salt.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, or until golden brown. Flip the chicken and scatter the lemon slices on top. Cook another 5 minutes to brown the other side.

Build the Sauce

Reduce heat to medium-low heat. Stir in the garlic and simmer for about 30 seconds. Add the chicken broth, scrape up any brown bits with a wooden spoon, and simmering for another 5-7 minutes, or until the internal temperature of the chicken reaches 165°F.

Add Peas, Herbs and Lemon

Stir in the thawed peas and red pepper flakes. Nestle the chicken thighs into the peas and top with lemon juice, fresh dill and mint. Taste and adjust salt as needed. Add a splash of extra virgin olive oil for a richer finish if you'd like.