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

• 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

1. 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.
2. 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

1. Easy lemony spring pea pasta
2. Pea and feta quinoa salad
3. Quick and easy curry rice