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!
TABLE OF CONTENTS
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
This easy one-pan dish comes together with easy ingredients in just 30 minutes. It’s one of those recipes that tastes like it took all day, bursting with delicious flavors. Let’s get cooking!
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
Step-by-Step Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine: Add the chicken back into the pan and let it heat back up for a minute or two. Top with the crispy pancetta.
Serving Tips
- 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!
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 the 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.
- Use boneless skinless chicken thighs instead of chicken breasts.
Spice it up: To add a bit of heat to this chicken pea recipe, garnish with red pepper flakes, to taste.
Recipe FAQs
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.
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!
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!
Yes! This skillet will still be absolutely delicious as is with the chicken, pea, and lemon cream sauce.
Easy Chicken and Pea Skillet
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
- 1 tbsp arrowroot powder
- 3 tbsp water
Equipment
- 1 12-inch Cast Iron Skillet or skillet of choice
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
- 4 pieces of cooked bacon (crumbled) can be substituted for the pancetta.
- Broccoli florets or green beans can be used instead of peas.
31 Comments on “Easy Chicken and Pea Skillet”
Even my husband loved this! You’d never know it was whole 30. Feels really indulgent. Mary has the BEST recipes!Â
Thank you!!
Made this for a weeknight dinner and it is definitely a keeper recipe that will get added into regular rotation at our house.
I am so glad you enjoyed it 🙂
this is an all time favorite. it is a weekly request in my household by children and the husband. a true winner!!
Yay! thanks Sal!
Another winner! Quick delicious and so flavorful over orzo. I also used the English peas from TJ from fresh produce section.Â
Yay! Thanks Kathy!
I made t for dinner one night and there were NO leftovers. Served with mashed cauliflower. Have shared the recipe with 2 friends and they and their kids also loved it.
Thank you Irene! So glad you all enjoyed it!
This was delicious!  The fresh lemon gave it such a great flavor. It was even better the next day. I served it over rice. Thanks for  so many great recipes, Mary.
You’re so welcome. Thank you!!
This was so delicious! The sauce is so thick and yummy. My husband said this is one of the best things I’ve ever made. 😂 Served over mashed potatoes – highly recommend. Thanks so much, Mary!Â
Yay! Best compliment!
This was delicious!  I used bacon instead of pancetta and flour instead of arrowroot, just because that’s what I had. Otherwise, followed the recipe.  I served over polenta and it was a great!! Â
Awesome, thank you Dawn!
Sooo quick and sooo delicious!! We all enjoyed this. We paired it with hearts of palm angel hair pasta and it was great!Â
So glad you enjoyed it, Sarah!
Can you use coconut milk or cream instead of nut pods?
This is a winner! Delicious! Next time, I’ll serve with gf pasta!
This meal was delicious. Served it with mashed potatoes. Will definitely be making again.
Easy and yummy per usual! Thanks, Mary!
Easy and yummy per usual!
Hi! We have a nut allergy. Do you think canned coconut milk cream would work as a substitute for the nut pods? Thank you! Love your recipes!
Another amazing meal tonight! The kids and husband loved it too!! This recipe came together so quick and was so easy to make. I love that it was a one skillet meal too.Â
This chicken and pea skillet was INCREDIBLE and even easier than I expected! She’s always knocking it out of the park! This was mom & dad approved AND kid approved. So good!!! This time we topped it over mashed potatoes, but can’t wait to try again with rice or pasta too!
This was scrumptious and easy! My four kids loved it. My only mistake was not doubling the recipe! I also subbed chopped bacon for the pancetta. Thanks Mary!Â
Made this and it absolutely does not disappoint!! It takes like a fancy restaurant dish, but was so easy. Highly recommended!
How can the calorie count be so high on this if using nut pods? Was a lot higher than I would have expected.