Creamy Chicken and Peas
Chunks of chicken breast sautéed with sweet peas and chives in a creamy sauce, this creamy chicken and peas is ready in 18 easy minutes and it’s kid-friendly!
Table of contents
Why We Love This Recipe For Creamy Chicken and Peas
This Creamy Chicken and Peas makes any evening a lot less stressful. It comes together in almost no time at all and is just as delicious and comforting as it looks. It’s the perfect dish to make after a busy day on a weeknight. Serve it over a bed of quinoa, brown rice or cauliflower rice for a balanced meal.
Recipe Highlights
- Healthy but tastes like comfort food.
- Only takes 18 minutes to make.
- Each serving only has 266 calories and a whopping 35 grams of protein. Winner-winner-chicken-dinner!
Key Ingredients For This Recipe
- Boneless Skinless Chicken Breast: You could also use chicken tenders if needed.
- Chicken Broth: store-bought or homemade.
- Frozen Sweet Peas: Buy and shell fresh peas if desired, but frozen keeps it convenient. I became obsessed with peas after making this Healthy Greek Yogurt Pasta Salad with Ham and Peas.
- Sour Cream: This adds lots of creaminess to the chicken and peas.
- Chives
- Pantry Staples: All-purpose flour, extra-virgin olive oil, kosher salt and freshly ground pepper
Step-by-Step Instructions to Make Chicken and Peas
Step 1: Cook chicken
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer, sprinkle with salt and cook, stirring once or twice until browned, 4 to 7 minutes.
Step 2: Coat chicken with flour
Sprinkle flour over the chicken and stir to coat. Add broth, increase heat to high, and bring to a simmer while stirring.
Step 3: Add peas to chicken
Stir in peas and return to a simmer, stirring often. Cook until the peas are heated through, the chicken is cooked through, and the sauce is thickened, about 2 to 3 minutes after returning to a simmer.
Step 4: Serve creamy chicken and peas
Remove from the heat and stir in sour cream and chives. Serve hot with fresh pepper on top.
FAQs and Expert Tips
Store in an airtight container in the fridge for up to 4 days.
The flour is the sauce thickener here. Avoiding lumps is really easy, just make sure you stir when you add the broth. The starches in the flour gelatinize at about the temperature of boiling, so if they are stirred in and dissolved before it boils you’ll be in the clear!
I love serving it over a bed of fluffy couscous (see photos). However, rice, quinoa and pasta would also be delicious.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Creamy Chicken and Peas
- Total Time: 18 minutes
- Yield: 4 cups 1x
Description
These creamy chicken and peas are are in only 18 minutes! This is an easy and healthy kid-friendly weeknight dinner. Serve over rice or pasta!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
- 1 teaspoon coarse kosher salt
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups frozen sweet peas
- 2 tablespoons sour cream
- 1/4 cup chopped chives
- Freshly ground pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer, sprinkle with salt and cook, stirring once or twice until browned, 4 to 7 minutes.
- Sprinkle flour over the chicken and stir to coat. Add broth, increase heat to high, and bring to a simmer while stirring.
- Stir in peas and return to a simmer, stirring often. Cook until the peas are heated through, the chicken is cooked through, and the sauce is thickened, about 2 to 3 minutes after returning to a simmer.
- Remove from the heat and stir in sour cream and chives. Serve hot with fresh pepper on top.
Notes
Cooking Tip: The flour is the sauce thickener here. Avoiding lumps is really easy. All you need to know is that to avoid lumps of flour in the sauce, make sure you stir when you add the broth. The starches in the flour gelatinize at about the temperature of boiling, so if they are stirred in and dissolved before it boils you’ll be in the clear!
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 266
- Sugar: 3 g
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 35 g
I just made this for dinner tonight. It was so delicious! My family loved it. I am going to make it again soon.
Thanks Lisa! I appreciate your coming back by to rate and review! Have a great day!
Love this recipe it quick and easy. I added garlic powder, paprika and peppers. I made it twice once without the sour cream and I prefer it that way as it was too sour with the sour cream.
Loved this. So quick and easy. I did saute’ onions and quartered mushrooms with the chicken and I substituted buttermilk for the sour cream. I served it over pasta and my husband loved it as well.
Thanks!
The creamy chicken and peas was delicious . Nice and simple not too many ingredients that’s what I like. Family loved it.
Hi katie – this sounds delicious! I am gluten free – wondering if you think this would work with cornstarch or arrowroot instead of the flour? I am new to your site and have so far LOVED everything i’ve made!! Glad i found you!
I think cornstarch would work perfectly! Just whisk a couple teaspoons of cornstarch with a quarter cup of the broth, then stir into the simmering broth. That will keep it from clumping up.
Absolutely delicious!! I served over brown rice and enjoyed every bite! Real comfort meal! Thanks so much!
I am so glad you discovered this easy “peasy” recipe! It’s not the prettiest, but my family always loves it when I make it. Glad you did too!
Very tasty. Tastes like pot pie. Used fresh peas—blanch couple of minutes before adding to chicken next time. Also, next time add carrots.
I am so glad to hear you liked it! Thank you for the review!