Skillet Chicken Thighs and Peas (Easy Chicken Thigh Recipe)
This easy skillet chicken and peas recipe is simple, flavorful, and 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, that the whole family will love.
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Servings: 4
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.
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