Peas, either fresh or frozen are loaded with fiber and delightful to use in a variety of dishes, especially Skillet Chicken with Peas & Pancetta. The combination of seared chicken and sweet peas have a refreshing contrast and make the perfect simple supper.
Searing chicken first, until lightly golden on top is the key to flavor. I prefer to use boneless breasts with skin because the crispy skin adds texture to the entire dish. The best way to tell that chicken skin is crispy is to listen to it slightly crackle in the pan while cooking.
The juices from the chicken, meaty pancetta and knob of butter, create a rustic sauce for the peas to bathe. I like to serve this dish with rustic bread to mob up the juices — this is one awesome weeknight meal to savor.
4 boneless chicken with skin
4 ounces Pancetta, diced
1 cup fresh or frozen peas
1 cup chicken broth
1 tablespoon butter
1 scallion, minced
1. In a large skillet, add 1 tablespoon of olive oil and place over medium-high heat. After 2 minutes, add chicken skin side down. Sear for 4 minutes, listen for crackling of skin. Flip over and cook other side for 3 minutes. Remove chicken from skillet and set on a plate.
2. In same pan, add pancetta and cook for 3 minutes, or until lightly golden on edges. Add peas and stir. Continue to cook mixture for 4 minutes. Pour in chicken broth and stir to combine flavors.
3. Add butter to pan and stir, until melted. Reduce heat to low and place chicken breasts on top of peas and pancetta. Place a lid on pan and continue to cook for 5 minutes. Remove lid and sprinkle entire dish with minced scallions. Serve family-style with rustic bread, enjoy!