One bite of this One Skillet Chicken and Pea Recipe & it will become one of your new favorite recipes for an easy, nourishing dinner. The chicken and peas nestle together with asparagus, shallots, and gluten free croutons for a flavor packed dish. It’s the ultimate healthy comfort food at it’s best!

Close up shot of chicken and pea recipe with asparagus and fresh herbs on a white plate.

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Why you should make this easy Chicken and Pea Recipe

Once I saw the recipe from Bon Appetit Magazine that inspired this Chicken and Pea Recipe, I knew immediately that I had to make a gluten free version of it. Lickety split.

I mean, what’s not to love about bread mixed with chicken and peas? It will seriously tantalize your taste buds! And, baking it in a skillet in the oven makes for moist and tender chicken, not to mention, fewer dishes to clean up!

Made with simple ingredients, the original recipe calls for skin-on chicken breasts (I used skinless). It also calls for anchovies & butter-both which I omitted. And, since I’m always trying to eat more plants, the asparagus in my fridge was a delicious addition!

Nutritional speaking, this Chicken and Pea Recipe is light on calories, packed with protein, and good for your gut health from the prebiotic rich asparagus and shallots, and high fiber peas.

Bonus! It’s also a delicious MIND Diet friendly recipe for anyone interested in reducing their risk of Alzheimer’s. (Learn more: How to Boost Your Brain Health with a Delicious MIND Diet Meal Plan)

Ingredient List

Graphic with 6 photos of ingredients to make chicken and peas: chicken, peas, asparagus, gluten free bread, lemon, and mint.
  • Skinless Chicken Breast. Or swap with chicken tenders or boneless skinless chicken thighs if you prefer dark meat.
  • Frozen Green Peas. You can used fresh peas too-Summer sweet peas are my favorite!
  • Asparagus. Or swap with other veggies like red or orange bell pepper, zucchini, cherry tomatoes…
  • Shallot. Sweet onion is a flavorful replacement if you don’t have any shallot.
  • Gluten Free Bread. I used Canyon Bakehouse 7-Grain Gluten Free Bread. Feel free to use any gluten free or regular bread of choice.
  • Fresh Herbs. I used a combo of chopped mint and basil, which I HIGHLY recommend. Green onions, cilantro, tarragon, and Italian parsley would all be tasty too!
  • Lemon Juice. Adds a pop of fresh & zesty flavor.
  • Optional Ingredients: Garlic powder or fresh garlic; sesame seeds; red pepper flakes; Parmesan cheese; Chicken broth or chicken stock; chopped jalapeno for extra heat.

Equipment

Make your chicken and peas in an oven safe large skillet. A well seasoned cast iron skillet is my favorite nonstick skillet. Or, a Dutch oven would work well too)

Besides a skillet, you’ll need a cutting board, small bowl, measuring spoons, knives, a wooden spoon or spatula.and, ofcourse, an oven. I’m still using my Breville Smart Oven Air since my oven is still broken. Big sigh…

How to Make This Chicken and Pea Recipe

Step One: Heat skillet in the oven. Remove from oven and add raw chicken breasts to skillet. Drizzle olive oil or avocado oil on top of chicken and season lightly with ~ 1/4 teaspoon salt and black pepper or to taste. Bake in oven until 150 degrees F. Cooking time is ~20 minutes.

Step Two: Prep veggies and croutons while chicken is baking. Slice shallot and place in a small bowl with a little bit of lemon juice. Cut asparagus into ~ 1 inch pieces. Cut bread into cubes. Lightly chop mint and basil or other fresh herbs.

Step Three: Remove skillet from oven and set aside chicken pieces. Heat oil in skillet and saute asparagus, bread cubes, shallots, and peas. Season to taste with salt and pepper.

Step Four: Spoon veggie and crouton mixture on a plate. Slice and return chicken to plate with veggies and croutons. Top with chopped fresh herbs before serving with lemon wedges on the side.

What to Serve with Chicken and Peas

Honestly, this is a nourishing, filling dish on it’s own. Mr. Spicy and I pretty much licked our plates clean and were pleasantly satiated. But, some fresh fruit on the side would be tasty. And, maybe a glass of sparkling water or white wine. Just sayin’…

Craving More Easy, Healthy Dinner Recipes?

More Grilled Chicken Salads?

Easy One Skillet Chicken and Pea Recipe with Lemon and Fresh Herbs

One bite of this One Skillet Chicken and Pea Recipe & it will become one of your new favorite recipes for an easy, nourishing dinner. The chicken and peas nestle together with asparagus, shallots, and gluten free croutons for a flavor packed dish. It's the ultimate healthy comfort food at it's best!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 5 hours 25 minutes
Hands on Time: 10 minutes
Total Time: 35 minutes
Servings: 2 servings

Ingredients

  • 2 6-ounce chicken breasts, boneless, skinless
  • 1 tablespoon extra virgin olive oil, or avocado oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 shallot, thinly sliced
  • 1 lemon, 1/2 juiced & 1/2 sliced into wedges
  • 4 slices gluten free bread, or regular bread; cubed
  • 1 cup frozen peas
  • 1 cup chopped asparagus
  • 1/2 cup mint, or other fresh herbs; lightly chopped

Instructions

  • Heat oven to 425 degrees Fahrenheit. Place large oven-proof skillet (i.e. cast iron skillet) in the oven while it preheats.
  • Carefully remove skillet from oven and add chicken breasts to skillet. Drizzle with olive oil and season with salt and pepper. Return skillet to oven on the middle rack, and bake chicken breasts until they reach an internal temperature of 150 F (approximately 20-25 minutes).
  • While chicken is baking, prep veggies, bread, and herbs. Slice shallot and place in a small bowl with lemon juice. Cut asparagus spears into ~ 1-inch pieces. Slice bread into ~ 1-inch cubes. Lightly chop herbs.
  • When chicken is baked, remove it from the skillet and onto a plate. Cover it with aluminum foil to keep warm.
  • Heat skillet over medium heat. It will have some oil from the cooked chicken, but add additional oil if needed.
  • Add asparagus to skillet and saute for ~ 2 minutes. Add bread cubes and saute for ~ 4 minutes or until lightly browned ! Add sliced shallots to the pan and saute for ~ 1 minute. And, add frozen peas to skillet, cooking for ~ an additional 2 minutes or until cooked through. Season to taste with salt and pepper.
  • Divide veggie and bread mixture onto 2 serving plates. Slice chicken and place on top of veggies/bread. Top each plate with mint and basil or other fresh herbs. Serve with lemon wedges on the side.

Notes

Recipe Swaps & Optional Additions
  • Swap chicken breast with chicken tenders or boneless skinless chicken thighs if you prefer dark meat.
  • You can used fresh peas too-Summer sweet peas are my favorite!
  • Instead of asparagus, useother veggies like red or orange bell pepper, zucchini, cherry tomatoes…
  • Sweet onion is a flavorful replacement if you don’t have any shallot.
  • I used Canyon Bakehouse 7-Grain Gluten Free Bread. Feel free to use any gluten free or regular bread of choice.
  • For herbs, I used a combo of chopped mint and basil, which I HIGHLY recommend. Green onions, cilantro, tarragon, and Italian parsley would all be tasty too!
  • Optional Ingredients: Garlic powder or fresh garlic; sesame seeds; red pepper flakes; Parmesan cheese; Chicken broth or chicken stock; chopped jalapeno for extra heat.
 

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 31g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 784mg | Potassium: 1076mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2939IU | Vitamin C: 34mg | Calcium: 94mg | Iron: 5mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dinner, Lunch
Cuisine American, Gluten Free, MIND Diet
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Let’s Chat! Will you make this Easy One Skillet Chicken and Pea Recipe? If so, any ingredients you would add or swap? If you try this recipe and enjoy it, please leave a comment and/or a 5 star review or share the recipe on your favorite social media. Thank you so much!