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.
Keyword chicken thighs, Creamed peas, Spring recipe
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Alida Ryder
salt and pepperto taste
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.