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!
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!
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.