Soft and creamy chicken breast with peas, a perfect recipe when you don’t know How to cook chicken or are looking for quick and tasty recipes for chicken breast.
If you’re tired like me of the usual grilled chicken breast, make the chicken bites with peas and you’ll love it at the first taste, just as you enjoyed the recipe for Air fryer chicken nuggets, Mediterranean chicken bites, Creamy orange chicken breast and all the other recipes that feature this cut of white meat as the protagonist.
This pan-fried chicken and peas recipe is perfect for preparing an inexpensive and flavorful main course, but above all it’s ideal for the whole family, both adults and children: whenever I make it, it disappears in no time and I believe the same will happen at your home!!! To prepare chicken breast and peas in a pan, you can use sliced chicken and thus make creamy chicken scaloppine with peas, or do as I do and cut the meat into pieces, making a creamy chicken stew with peas. Know that, however you cook it, the result will always be very tender and juicy meat. 🙂
But let’s get to the recipe, I’ll explain a bit how I prepare it, but not before inviting you to also take a look at the recipes for lemon chicken scaloppine and Sicilian sweet-and-sour chicken!!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make soft chicken breast with peas
- 1.75 lb Chicken breast
- 3 cups Peas (frozen or fresh)
- 1 Onion
- to taste Salt
- as needed Extra virgin olive oil
- as needed Flour
- to taste Black pepper
- to taste Rosemary
Tools
- 1 Bowl
- 1 Pan
Preparation
Peel, rinse and slice the onion, sauté it in a good drizzle of extra virgin olive oil, add the peas, fresh or frozen, but be sure they are of good quality.
Let them cook for a few minutes, season with salt and if the peas are frozen (and not fresh) cover with water, cook for about 35 minutes or until the water has completely evaporated.
If the peas are fresh, you won’t need such a long cooking time; just add a little water and cook for about fifteen minutes or a little longer.
While the peas are cooking, cut the chicken into pieces and coat it in type 0 or 00 flour, or coat the slices, and season with salt and pepper.
Heat a pan with a drizzle of oil and begin to brown the meat over high heat.
When the peas are almost cooked, pour them over the meat, add a little water and cook over high heat for 5–10 minutes.
Turn off the heat, let rest for ten minutes and serve.
If you liked this recipe, also take a look at:
–Sliced chicken with artichokes;
–Chicken roulade with mushrooms and spiced potatoes;
–Creamy orange chicken strips;
