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!

Creamy Chicken and Peas in a bowl

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

Creamy Chicken and Peas over couscous
  • 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

Storing instructions:

Store in an airtight container in the fridge for up to 4 days.

How to avoid flour clumps in the sauce:

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!

What to serve this creamy chicken and peas with:

I love serving it over a bed of fluffy couscous (see photos). However, rice, quinoa and pasta would also be delicious.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead closeup of creamy chicken and peas

Creamy Chicken and Peas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

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

Units Scale
  • 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

  1. 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.
  2. Sprinkle flour over the chicken and stir to coat. Add broth, increase heat to high, and bring to a simmer while stirring.
  3. 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.
  4. 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