This delicious chicken & pea skillet features cast iron chicken breast, frozen peas, crispy pancetta, and a mouth-watering lemon cream sauce. An easy, family-friendly meal with endless serving options!

a cast iron skillet with cooked chicken breasts, pancetta, peas, in a cream sauce.

What Makes This Recipe Great

Easy ingredients + one pan + minimal cleanup = the best recipe! This chicken and pea skillet is exactly that. Pan-fried cast iron chicken breasts, crispy pancetta, and frozen peas come together in a dairy-free lemon cream sauce that is absolutely divine! Prepped, cooked, and ready in just 30 minutes, this is the perfect meal for a busy weeknight.

Served over rice, pasta, cauliflower mash, or even mashed potatoes, this quick and easy chicken pea skillet is a meal the whole family will enjoy!

How to Make This Chicken Pea Skillet

recipe ingredients in white dishes an bowls labeled with ingredient name

Ingredient Notes

Chicken Breasts: I like to take two large, skinless boneless chicken breasts and slice them in half longways. This way, they make 4 thinner breasts. The thinner breasts makes cast iron chicken breasts perfectly crispy and golden brown.

Chicken Stock: You can also use chicken bone broth or chicken broth, whatever you have on hand.

Pancetta: If you don’t have pancetta, you can sub 4 pieces of cooked bacon, crumbled.

Nutpods: If you’re not dairy-free, you can use heavy cream instead of Nutpods.

Frozen Peas: If you don’t have frozen peas, feel free to use a can of drained green peas. If peas aren’t your preference, you can also use broccoli florets or green beans.

Minced Garlic: You can use a jar of minced garlic or mince a garlic clove, whichever you prefer.

Shallot: If you don’t have a shallot, you can sub a 1/2 of a small red onion.

Lemons: For this recipe, you need 2 tbsp lemon juice, which is about 1-2 lemons.

Spices: Salt, Pepper, & Garlic Powder

four quadrants with step by step pictures
two quadrants with step by step pictures

Step by Step

  1. Cook the pancetta: Heat your skillet over medium-high heat and add the pancetta – no oil needed. Cook for 5-7 minutes, stirring occasionally. Transfer the pancetta to a paper towel-lined plate using a slotted spoon so it can drain. Set aside.
  2. Prep the chicken: Pound your chicken breast halves until they are 1/2 inch thick. Season the chicken breasts with garlic powder, salt, and pepper on both sides.
  3. Cook the chicken: Add the oil or butter to the skillet with the leftover pancetta grease. Heat the pan over medium-high heat for 1-2 minutes, then add the chicken breasts. Cook the cast iron chicken breasts for 3-4 minutes on each side until completely cooked through. Remove and set aside.
  4. Prep the sauce: Add the garlic and shallots to the pan and saute for 2-3 minutes. Add the broth and use a spoon to scrape up any brown bits. Add the peas. Bring to a boil and simmer for 4-5 minutes. Reduce heat to low.
  5. Make the sauce: Pour in the Nutpods (or cream) slowly while stirring continuously. Stir in the lemon juice. Let the sauce and peas simmer while stirring over medium-low heat for a few minutes. If you want your sauce to be thicker, add the arrowroot slurry and stir. 
  6. Combine: Add the chicken back into the pan and let it heat back up for a minute or two. Top with the crispy pancetta.

How to Serve this Recipe

Serve this chicken pea skillet as-is, or over rice, pasta, cauliflower mash, mashed potatoes, etc. You’ll love that the crispy cast iron chicken breasts and creamy sauce goes with just about anything! You can’t go wrong! Enjoy!

a closeup photo of a cast iron pan with cooked chicken breasts, peas, creamy sauce, and topped with crispy pancetta and parsley

Mary’s Tips & Tricks

Storage instructions: You can store any leftovers in the refrigerator for up to 4 days. 

Whole30: To keep this dish paleo & Whole30 friendly, use Original Nutpods and serve over cauliflower rice, veggie noodles, or as-is. Make sure to check your pancetta labels, as some brands contain sugar and other additives. I like to use Citterio brand!

Substitutions:

  • 4 pieces of cooked bacon (crumbled) can be substituted for the pancetta.
  • Broccoli florets or green beans can be used instead of peas.
a closeup photo a golden brown cooked chicken breast covered in lemon cream sauce, green peas, and crispy pancetta

FAQs

Is this chicken & pea skillet healthy?

For one serving of this delicious dish (which is 1 chicken breast and 1/4 of the sauce), it’s 462 calories and 44 grams of protein. Serve over a low calories side like cauliflower rice to keep this meal on the lighter end, or serve over rice or pasta for a more calorie-dense meal.

What if I don’t have a cast-iron skillet?

A cast-iron pan is a great kitchen staple to have because it sears the chicken really well. The cast iron chicken breasts in this recipe get super crispy and golden brown. However, for this chicken and pea dish, you can definitely use whatever large skillet you have on hand!

Can I freeze the leftovers?

Yes! Freeze your cooked chicken and peas with the sauce in an airtight, freezer-safe dish for up to 3 months. Defrost overnight in the refrigerator and reheat in the microwave or stovetop when you’re ready to serve!

I don’t eat pork. Can I omit the bacon/pancetta altogether?

Yes! This skillet will still be absolutely delicious as is with the chicken, pea, and lemon cream sauce.

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Easy Chicken and Pea Skillet

This delicious chicken & pea skillet features cast iron chicken breast, frozen peas, crispy pancetta, and a mouth-watering lemon cream sauce. An easy, family-friendly meal with endless serving options!
5 from 9 votes
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Ingredients

  • 1.5 lbs chicken breasts, 2 large, cut in half to create 4 thinner breasts.
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 4 oz diced pancetta
  • 2 tbsp olive oil, or ghee/butter
  • 2 cloves minced garlic
  • 1 shallot, diced
  • 1.5 cups chicken broth
  • 1.5 cups frozen green peas
  • ½ cup Original Nutpods , or heavy cream if dairy is tolerated
  • 2 tbsp lemon juice

Optional for sauce thickening

Equipment

Instructions
 

  • First, cook the pancetta. Heat your skillet over medium high heat and add the pancetta – no oil needed. Cook for 5-7 minutes, stirring occasionally. Transfer the pancetta to a paper towel-lined plate using a slotted spoon so it can drain. Set aside.
  • Pound your chicken breast halves until they are 1/2 inch thick. Season the chicken breasts with the garlic powder, salt, and pepper on both sides.
  • Add the oil or butter to the skillet with the leftover pancetta grease. Heat the pan over medium high heat for 1-2 minutes, then add the chicken breasts. Cook the cast iron chicken breasts for 3-4 minutes each side until completely cooked through. Remove and set aside.
  • Add the garlic and shallots to the pan and saute for 2-3 minutes. Add the broth and use a spoon to scrape up any brown bits. Add the peas. Bring to a boil and simmer for 4-5 minutes. Reduce heat to low.
  • Pour in the Nutpods (or cream) slowly while stirring continuously. Stir in the lemon juice. Let the sauce and peas simmer while stirring over medium low heat for a few minutes. If you want your sauce to be thicker, add the arrowroot slurry and stir.
  • Add the chicken back into the pan and let it heat back up for a minute or two. Top with the crispy pancetta. Serve as-is, or over rice or pasta of choice. Enjoy!

Notes

Storage instructions: You can store any leftovers in the refrigerator for up to 4 days. 
Whole30: To keep this chicken & pea skillet paleo & Whole30 friendly, use Original Nutpods and serve over cauliflower rice, veggie noodles, or as-is. 
Substitutions:
  • 4 pieces of cooked bacon (crumbled) can be substituted for the pancetta.
  • Broccoli florets or green beans can be used instead of peas.
 

Nutrition

Serving: 1chicken breast + 1/4 of the sauce and peas, Calories: 462kcal, Carbohydrates: 13g, Protein: 44g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 1008mg, Potassium: 880mg, Fiber: 4g, Sugar: 4g, Vitamin A: 481IU, Vitamin C: 28mg, Calcium: 35mg, Iron: 2mg