Crispy Chicken Thighs with Lemony Creamed Peas
We love a one-pot wonder, don’t we? They make for easy weeknight dinners and this crispy chicken with lemony creamed peas is no different. The juicy chicken thighs are perfect with the sweet, creamy peas for an easy, gluten free meal.
Ingredients
I love a dinner recipe that can be made with stuff I already have in the house. Chicken thighs are a staple in my freezer because they are affordable and versatile. Add in some frozen peas, aromatics like onion and garlic and a dollop of sour cream and you have a delicious, easy meal in minutes.
- Chicken thighs. I used bone-in thighs but boneless will also work.
- Onion. Shallot can be substituted.
- Garlic.
- Frozen peas.
- Chicken stock.
- Sour cream.
- Lemon zest & juice.
- Chilli flakes.
- Thyme.
- Salt and pepper.
How to make chicken with lemony creamed peas
- Cook the chicken: Pat chicken thighs dry with paper towels then season generously on both sides with salt. Place into a large, deep pan or skillet then place over medium heat. Allow to cook, skin-side down, for 10-12 minutes, until the thighs are golden brown and crisp. Flip over and cook for another 8-10 minutes or until the chicken is cooked through. Remove from the pan and set aside.
- Make the creamed peas: In the same pan, cook the onion and garlic until soft and translucent then add the thyme, chilli flakes and lemon zest. Add the peas and pour in the chicken stock. Add the sour cream and stir through then season with salt and pepper. Place the chicken thighs back on top then cook on the stove (or in a hot oven) for another 5-6 minutes until the peas and chicken are cooked. Drizzle with lemon juice, season with salt and pepper and serve.
Can I use fresh peas for this recipe?
Yes, you can. Use fresh shelled peas and cook for 8-10 minutes. Fresh peas can be much starchier than frozen peas (frozen peas are blanched before freezing) and require longer cooking.
Pea recipes
Crispy chicken thighs with lemony creamed peas
We love a one-pot wonder, don't we? They make for easy weeknight dinners and this crispy chicken with lemony creamed peas is no different. The juicy chicken thighs are perfect with the sweet, creamy peas for an easy, gluten free meal.
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Calories: 517kcal
Servings: 4
Ingredients
- 8 chicken thighs
- ½ onion finely chopped
- 4 garlic cloves crushed
- 4 cups frozen peas
- ½ cup chicken stock
- 1 cup sour cream
- 1 tsp lemon zest
- 1 tsp chilli flakes
- 1 tsp fresh thyme
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Pat chicken thighs dry with paper towels then season generously on both sides with salt.
- Place into a large, deep pan or skillet then place over medium heat.
- Allow to cook, skin-side down, for 10-12 minutes, until the thighs are golden brown and crisp.
- Flip over and cook for another 8-10 minutes or until the chicken is cooked through.
- Remove from the pan and set aside.
- In the same pan, cook the onion and garlic until soft and translucent then add the thyme, chilli flakes and lemon zest.
- Add the peas and pour in the chicken stock. Add the sour cream and stir through then season with salt and pepper.
- Place the chicken thighs back on top then cook on the stove (or in a hot oven) for another 5-6 minutes until the peas and chicken are cooked.
- Drizzle with lemon juice, season with salt and pepper and serve.
Nutrition
Calories: 517kcal | Carbohydrates: 29g | Protein: 65g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 196mg | Sodium: 293mg | Potassium: 1127mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1602IU | Vitamin C: 68mg | Calcium: 161mg | Iron: 5mg
Are you saying to put the chicken thighs in the skillet without any oil or butter? Usually 1 TBL of oil/butter is used to brown chicken. Did you unintentionally leave that out?
Nope, the fat in the chicken thighs will render out and provide the fat for this recipe. Feel free to add a tablespoon of oil, if you prefer.
Made this today, gosh – the flavors were simply delicious ?
I’m so happy to hear that. 🙂
This looks and sounds lovely. I love one-pot recipes and traybakes! I might add courgette because that goes so well with peas and lemon.