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.
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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.
Add a pop of color to your dinner table with my cucumber ribbon salad with melon vinaigrette-it's light, hydrating, and so pretty!
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Why You'll Love This Easy Chicken Thigh Recipe
- Quick and easy and ready in about 30 minutes using simple pantry staples.
- Works with boneless chicken thighs, bone-in thighs, or even leftover chicken.
- Mild spices, tender chicken, and sweet peas make it family-friendly and a hit with kids and adults.
Chicken and Peas Ingredients
You'll need the following ingredients to make this easy chicken peas recipe:
- 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 Thighs (with peas and fresh herbs)
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.
Expert Tips
- If using skin-on bone-in thighs, increase the cooking time slightly and sear them longer to render more flavor.
- Don't overcrowd the pan-give the chicken space to brown for the best flavor.
- Add more broth or a touch of apple cider vinegar or dry white wine for extra depth.
- Stir in green beans or spring onions for more veggie variety.
- Use a cast-iron skillet for excellent heat retention and a beautiful sear.
What to Serve with Chicken and Peas
- Serve over brown rice, cauliflower rice, quinoa, or with a dollop of hummus with green peas for a complete meal.
- Add a side of lemon wedges or a dollop of dairy-free sour cream for extra tang.
- Pair with seasonal roasted vegetables or a crisp kale salad for a balanced dinner.
Storage Tips
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: Reheat gently in a skillet with a splash of chicken broth, water, or white wine to keep it moist.
Best Chicken Thighs FAQs
For boneless, skinless chicken thighs, sear over medium heat for about 5-7 minutes per side until golden, then reduce heat and continue cooking until the internal temperature reaches 165 °F.
If you're using bone-in or skin-on thighs, expect them to take longer, often 8-10 minutes per side or more depending on thickness, plus extra time to finish through.
Both methods work well, your choice depends on texture and convenience:
Skillet (stovetop) gives you a crispy, golden exterior and quick cooking time. It's great for when you want a one-pan meal.
Baking (or finishing in the oven) is gentler and helps cook the thighs evenly without over-browning the exterior. Many chefs prefer starting on the stovetop to sear, then finishing in the oven for best results.
The ideal skillet holds heat well, distributes it evenly, and gives good searing capability. Here are top options:
Cast iron skillet: Want that irresistible golden-brown crust? Serious Eats suggests reaching for cast-iron or stainless steel, as they hold heat like a pro and help chicken thighs crisp up beautifully.
Enameled cast iron: All the advantages of cast iron with an easier-to-clean surface.
Stainless steel / stainless-clad frying pans: Great when you want precision heat control and a non-reactive surface (especially useful when you have acidic ingredients like lemon or tomato).
Nonstick skillets: Useful when you want easier cleanup, but you may sacrifice a little browning.
More Like This Recipe With Chicken Thighs:
📖 Recipe
Skillet Chicken Thighs and Peas (Easy Chicken Thigh Recipe)
Ingredients
For the Chicken
- 6 boneless skinless chicken thighs
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt
- 1 tablespoon olive oil
For the Peas and Lemon
- 1 lemon, sliced
- 2 cloves garlic, finely chopped
- ⅓ cup (78 grams) chicken broth
- 2 cups (290 grams) packaged frozen peas, thawed
- ¼ teaspoon red pepper flakes
- 1 lemon, juiced
- fresh mint and fresh dill leaves, optional
Instructions
- Pat the chicken dry, and season the thighs on both sides with coriander, cumin, and salt.6 boneless skinless chicken thighs, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon fine sea salt
- 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.1 tablespoon olive oil, 1 lemon, sliced
- 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.2 cloves garlic, finely chopped, ⅓ cup chicken broth
- 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.2 cups packaged frozen peas, thawed, ¼ teaspoon red pepper flakes, 1 lemon, juiced, fresh mint and fresh dill leaves, optional
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Notes
- If using bone-in thighs, increase the cooking time slightly and sear them longer to render more flavor.
- Don't overcrowd the pan-give the chicken space to brown for the best flavor.
- Stir in green beans or spring onions for more veggie variety.
- Store any leftovers in an airtight container in the fridge for up to 3-4 days
- Gently reheat in a skillet with a splash of chicken broth, water, or white wine to keep it moist.
Diana says
Made it for dinner tonight. We used whole bone-in chicken thighs and they turned out juicy and delicious! Great recipe! Ate it with a lemony kale salad on the side.
Serge says
Loved this recipe. My favorite is still your sticky sesame chicken wing recipe!!
Jacqui Wilson says
I'm so glad you're enjoying the recipes. And thank you for taking the time to leave a comment, it means a lot to me!