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Chicken and peas with prosciutto in a cream sauce in a cast iron skillet

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!
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 462kcal
Author Mary Smith



  • 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


  • 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. 
  • 4 pieces of cooked bacon (crumbled) can be substituted for the pancetta.
  • Broccoli florets or green beans can be used instead of peas.


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