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

5 from 4 votes

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!

Prep Time10

Cook Time5 25

Hands on Time10

Total Time35

Course: Dinner, Lunch

Cuisine: American, Gluten Free, MIND Diet

Servings: servings

Calories: 411kcal

Author: EA Stewart, RD

Equipment

cast iron skillet
oven
small bowl
cutting board
serrated knife
Chef's knife
Measuring spoons

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