creamy garlic chicken and peas

Published on November 19, 2025
4.8 (245 reviews)

Imagine a creamy, garlic‑infused sauce that swirls around golden‑brown chicken pieces and bright green peas. This dish balances indulgence and nutrition, making it a go‑to for busy families who crave

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creamy garlic chicken and peas
Prep Time
15 min
Cook Time
20 min
Servings
4

Why You'll Love This Recipe

✓ Comfort in a Skillet: A single‑pan method delivers a velvety sauce that clings to tender chicken and sweet peas, perfect for cozy weeknight meals.
✓ Bold Garlic Flavor: Fresh garlic is sautéed until fragrant, giving the dish a savory depth without overwhelming the delicate peas.
✓ Ready in 35 Minutes: From prep to plate, this recipe fits busy schedules while still delivering restaurant‑quality richness.

Imagine a creamy, garlic‑infused sauce that swirls around golden‑brown chicken pieces and bright green peas. This dish balances indulgence and nutrition, making it a go‑to for busy families who crave comfort without the hassle. The secret lies in a quick deglaze with chicken broth and a splash of cream, which transforms the pan drippings into a luxurious coating. Ready in under 40 minutes, it pairs beautifully with rice, quinoa, or a simple green salad, turning any night into a special occasion.

3 cloves garlic, minced Fresh garlic yields a brighter flavor; can use 1 tsp garlic powder.
1 cup (150 g) frozen peas No need to thaw; fresh peas can be used in season.
½ cup (120 ml) chicken broth Low‑sodium preferred; vegetable broth works as a substitute.
¼ cup (60 ml) heavy cream Can replace with half‑and‑half for lighter sauce.
2 tbsp olive oil Use butter for a richer base if desired.
Salt and freshly ground black pepper Season to taste; add a pinch of smoked paprika for depth.

Instructions

creamy garlic chicken and peas
1

Season and sear the chicken

Pat the chicken dry, season with salt and pepper, then heat olive oil in a large skillet over medium‑high heat. Add the pieces, skin‑side down if using thighs, and sear 4‑5 minutes per side until golden. Remove and set aside; the pan will hold flavorful fond for the sauce.

Pro Tip: Do not overcrowd the pan—work in batches for a proper crust.
2

Sauté garlic and deglaze

Reduce heat to medium, add minced garlic to the same skillet, and stir for 30 seconds until fragrant. Pour in the chicken broth, scraping the browned bits from the bottom; these add depth. Let the liquid simmer for 2‑3 minutes, reducing slightly.

Pro Tip: If the broth evaporates too quickly, add a splash of water.
3

Add peas and cream

Stir in the frozen peas, allowing them to heat through (about 2 minutes). Reduce the heat to low and pour in the heavy cream, whisking gently until the sauce thickens and becomes glossy, about 3 minutes.

Pro Tip: For extra silkiness, finish with a teaspoon of butter.
4

Return chicken to the pan

Nestle the seared chicken pieces back into the sauce, spooning some liquid over each. Simmer uncovered for 5‑7 minutes, turning once, until the chicken reaches an internal temperature of 165 °F (74 °C) and the sauce clings to the meat.

Pro Tip: Taste and adjust seasoning before serving.
5

Serve and enjoy

Plate the chicken with a generous spoonful of sauce and peas. Garnish with a sprinkle of fresh parsley or a drizzle of extra‑virgin olive oil if desired. Pair with steamed rice, quinoa, or crusty bread to soak up the creamy glaze.

Expert Tips

Tip #1: Pat the chicken dry

Moisture on the surface prevents a proper sear. Use paper towels to blot the meat before seasoning.

Tip #2: Use low‑heat for the cream

Adding cream over high heat can cause curdling. Reduce to a gentle simmer to keep the sauce velvety.

Tip #3: Finish with fresh herbs

A handful of chopped parsley or chives brightens the dish and adds a pop of color just before serving.

Storage & Variations

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of broth if the sauce thickens. Swap peas for broccoli florets or asparagus for seasonal variety, and use mushrooms instead of chicken for a vegetarian twist.

Nutrition

Per serving

Calories
420 kcal
Protein
28 g
Fat
22 g
Carbs
12 g

Frequently Asked Questions

Yes. Trim any excess fat and be careful not to overcook; breasts cook faster, so reduce the final simmer by 2‑3 minutes.

Substitute half‑and‑half or a blend of milk and a teaspoon of flour. The sauce will be slightly lighter but still creamy.

Yes. Cool completely, place in a freezer‑safe container, and store up to 2 months. Thaw overnight and reheat gently, adding a splash of broth to restore sauce consistency.

Recipe Summary

Prep
30 min
Cook
2 min
Total
32 min
Servings
3
Category: Chicken Recipes
Cuisine: International
Difficulty: Easy
Course: Main
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Quick Tips
  • Make ahead friendly
  • Freezer safe 3 months
  • Easily doubled
  • Customizable

Ingredients

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 1 cup (150 g) frozen peas
  • ½ cup (120 ml) chicken broth
  • ¼ cup (60 ml) heavy cream
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Instructions

1
Season and sear the chicken

Pat the chicken dry, season with salt and pepper, then heat olive oil in a large skillet over medium‑high heat. Add the pieces, skin‑side down if using thighs, and sear 4‑5 minutes per side until gold...

2
Sauté garlic and deglaze

Reduce heat to medium, add minced garlic to the same skillet, and stir for 30 seconds until fragrant. Pour in the chicken broth, scraping the browned bits from the bottom; these add depth. Let the liq...

3
Add peas and cream

Stir in the frozen peas, allowing them to heat through (about 2 minutes). Reduce the heat to low and pour in the heavy cream, whisking gently until the sauce thickens and becomes glossy, about 3 minut...

4
Return chicken to the pan

Nestle the seared chicken pieces back into the sauce, spooning some liquid over each. Simmer uncovered for 5‑7 minutes, turning once, until the chicken reaches an internal temperature of 165 °F (74 °C...

5
Serve and enjoy

Plate the chicken with a generous spoonful of sauce and peas. Garnish with a sprinkle of fresh parsley or a drizzle of extra‑virgin olive oil if desired. Pair with steamed rice, quinoa, or crusty brea...

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