Chicken with Peas and Potatoes
Delight in the comforting flavors of this one-pan Chicken with Peas and Potatoes recipe, a hearty and wholesome meal that brings simplicity and flavor to your dinner table. Juicy, golden-brown chicken thighs are simmered alongside tender potatoes, sweet peas, and a medley of aromatic herbs like thyme, rosemary, and paprika, creating a dish that's bursting with warmth and character. A splash of lemon juice and a sprinkle of fresh parsley add a bright, tangy finish that perfectly complements the savory broth. This easy, 45-minute recipe requires minimal cleanup thanks to its single-skillet preparation, making it an ideal choice for busy weeknights or a cozy family dinner. Serve this rustic yet elegant dish straight from the skillet for a meal that’s as visually inviting as it is delicious. Perfect for fans of hearty chicken dinners, simple comfort food, and quick weeknight recipes!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 4 medium yellow potatoes
- 1.5 cups frozen peas
- 1 medium yellow onion
- 4 cloves garlic
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with paper towels. Season both sides of the chicken with half the salt, pepper, and paprika. Set aside.
Peel and dice the potatoes into 1-inch cubes. Mince the garlic and finely chop the onion. If using fresh parsley, chop it finely.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down (if using skin-on), for 3-4 minutes until golden brown. Flip and cook for another 2 minutes. Remove and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes until translucent.
Add the minced garlic, dried thyme, and rosemary to the skillet. Cook for 1 minute until fragrant.
Add the diced potatoes to the skillet and sauté for 5 minutes, stirring occasionally, allowing them to absorb the flavors.
Pour in the chicken broth and stir to deglaze any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them among the potatoes. Cover the skillet with a lid, reduce the heat to medium-low, and let it simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
Stir in the frozen peas during the last 5 minutes of cooking, letting them warm through.
Taste and adjust the seasoning with more salt or pepper if needed. Squeeze in the lemon juice and sprinkle fresh parsley over the dish for a bright finish.
Serve warm directly from the skillet, optionally garnished with additional parsley or a wedge of lemon on the side.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 25.5 g | ||
| Protein | 267.4 g | 535% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5760 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
