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.

Course Dinner

Cuisine American

Keyword chicken thighs, Creamed peas, Spring recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 517kcal

Author Alida Ryder

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