This Chicken with Braised Peas and Onions is one of those simple dinners where a handful of ingredients come together beautifully. The chicken is browned until golden, then gently braised with garlic and thyme until tender and juicy.

While the chicken cooks, sweet peas and pearl onions simmer with butter before shredded lettuce is added at the very end. If you enjoy comforting chicken dinners, you may also want to try my Mustard Chicken or Chicken Fricassee with Garlic and Sage.

Chicken with braised peas and onions served in a red serving dish.

Recipe Overview: Chicken with Braised Peas and Onions

  • Prep Time: 5 minutes
  • Cook Time: 12 to 15 minutes
  • Total Time: 40 minutes
  • Servings: 6 people
  • Cook Method: Pan-seared and braised
  • Flavor & Texture: Tender, juicy chicken with sweet peas, pearl onions, fresh thyme, and a light buttery sauce.
  • Difficulty: Easy. The chicken braises gently while the peas and onions cook in a second pan.
  • Why this Recipe? A comforting chicken dinner made with simple ingredients that comes together in under 45 minutes.
Key Takeaways
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This recipe was inspired by one of Gordon Ramsay’s cookbooks, and from the first bite, it was a success at our table. My son gave it an immediate thumbs-up, which is always a good sign.

I love how the sweet peas and pearl onions balance the savory braised chicken. Although buttered rice works beautifully alongside it, mashed potatoes are still my favorite. They soak up all those wonderful pan juices.

In this Article

Simple ingredients: Chicken, peas, onions, butter, garlic, and thyme create plenty of flavor without anything complicated.

Tender and juicy chicken: Browning the chicken first, then gently braising it, keeps the meat moist while building flavor.

Ready in under 45 minutes: It is an easy dinner that still feels comforting and a little special.

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Key Ingredients

Chicken thighs: They stay wonderfully tender during braising and add more flavor than very lean cuts. Bone-in or boneless can work, but cooking times will vary.

Olive oil: Used to brown the chicken and create that beautiful golden exterior before braising.

Fresh thyme: Adds a subtle earthy flavor that pairs naturally with chicken, peas, and onions.

Garlic: Gently perfumes the braising liquid and adds savory depth.

Unsalted butter: Used in both the chicken and vegetables, adding richness without making the dish heavy.

Pearl onions: Sweet and delicate once cooked, they pair beautifully with peas and braised chicken. Frozen pearl onions are especially convenient.

Peas: Their natural sweetness balances the savory chicken and onions. Frozen peas work perfectly here.

Romaine lettuce: Added at the end so it just wilts into the peas and onions. This is a classic way to add freshness and texture to braised peas.

Substitutions and Variations

Chicken breasts: You can use chicken breasts instead of thighs, but watch them carefully because they cook faster and can dry out more easily.

Pearl onions: Frozen pearl onions are ideal, but small shallots or chopped yellow onion can be substituted.

Frozen peas: Frozen peas are perfect for this recipe and can be added directly once thawed.

Romaine lettuce: Butter lettuce is a wonderful substitute and wilts beautifully into the peas.

Water: Replace some or all of the water with chicken stock for a slightly richer braising liquid.

Fresh thyme: Dried thyme can be used if necessary. Use a smaller amount since dried herbs are more concentrated.

How to Make Chicken with Braised Peas and Onions

Step 1: Heat the olive oil in a large frying pan over medium-high heat. Season the chicken generously with salt and pepper.

Step 2: Add the chicken to the hot pan and cook until beautifully golden, about 5 minutes per side.

Step 3: Add the thyme, garlic, butter, and water. Reduce the heat to medium-low and partially cover the pan.

Step 4: Braise the chicken for 30 to 35 minutes, turning it halfway through cooking. The chicken should be tender and reach an internal temperature of 165°F.

Step 5: About halfway through the chicken cooking time, melt the remaining butter in a second skillet. Add the pearl onions and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender.

Step 6: Add the peas, thyme, and water to the onions. Season with salt and pepper and simmer for 5 to 6 minutes, or until most of the liquid has evaporated.

Step 7: Add the shredded romaine and cook for about 2 minutes, just until wilted.

Step 8: Spoon the peas and onions onto a serving platter and place the braised chicken on top. Spoon some of the reduced pan juices over the chicken and serve immediately.

Giangi’s Pro Tips

Brown the chicken well. This first step creates much of the flavor for the finished dish, so give the chicken time to develop a beautiful golden color.

Keep the braise gentle. Once you add the liquid, lower the heat. A gentle simmer keeps the chicken tender instead of making it tough.

Turn the chicken halfway through. This helps it cook evenly and keeps both sides in contact with the flavorful braising liquid.

Do not overcook the peas. They only need a few minutes. You want them sweet and tender, not mushy.

Add the lettuce last. The romaine should just wilt into the peas and onions while still keeping some freshness.

Use a thermometer. Chicken should reach an internal temperature of 165°F before serving.

Chicken with braised peas and onions served in a red serving platter.

What to Serve with Chicken with Braised Peas and Onions

Mashed potatoes are my favorite with this chicken because they soak up all those wonderful buttery pan juices. Jasmine rice is another easy choice, while creamy polenta or a warm crusty baguette would also be delicious.

Since the peas and onions already give you a vegetable alongside the chicken, you really do not need much else to make this a complete dinner.

Storing and Reheating

Store: Store leftover chicken, peas, and onions in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: Warm gently in a covered skillet over medium-low heat. Add a small splash of chicken stock or water if the pan juices have thickened too much.

Chicken with Braised Peas and Onions FAQs

Can I use chicken breasts instead of chicken thighs?

Yes. Chicken breasts will work, but they generally cook faster than thighs. Check them early so they stay tender and juicy.

Why is lettuce added to the peas?

The lettuce wilts gently into the peas and onions, adding freshness and a delicate texture without overpowering the dish.

How do I know when the chicken is done?

The chicken should be tender and reach an internal temperature of 165°F in the thickest part.

More Chicken Recipes You Will Love

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Chicken with Braised Peas and Onions

5 from 1 vote
chicken with braised peas and onions
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 people
Author: Giangi Townsend
Chicken with Braised Peas and Onions is an easy 40-minute dinner with tender chicken, sweet peas, pearl onions, thyme, and buttery pan juices.
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Ingredients 

Instructions

  • Heat oil in a large frying pan until hot. Season the chicken all over with salt and pepper, then fry until golden brown, about 5 minutes on each sides
  • Add the thyme, garlic, butter, and water to the pan. Reduce the heat to medium- low, partially cover the pan, and braise until the chicken is tender, 30 to 35 minutes. Turn the chicken halfway through the cooking. The chicken is done when nice and tender and the juice reduced by half.
  • About half way into cooking the chicken, 15 minutes, melt the remaining 2 tablespoons of butter in another pan and add the onions. Toss well and cook over medium to low heat, stirring frequently, until the onions are tender, 8 to 10 minutes. Add the thyme springs, peas and water. Season well.
  • Simmer until the peas and most of the water has evaporated, 5 to 6 minutes. Add the lettuce and stir until just wilted, about 2 minute longer. Serve the chicken over a bed of peas and onions.

Equipment

Notes

Brown the chicken well. This first step creates much of the flavor for the finished dish, so give the chicken time to develop a beautiful golden color.
Keep the braise gentle. Once you add the liquid, lower the heat. A gentle simmer keeps the chicken tender rather than tough.
Turn the chicken halfway through. This helps it cook evenly and keeps both sides in contact with the flavorful braising liquid.
Do not overcook the peas. They only need a few minutes. You want them sweet and tender, not mushy.
Add the lettuce last. The romaine should just wilt into the peas and onions while still keeping some freshness.
Use a thermometer. Chicken should reach an internal temperature of 165°F before serving.

Nutrition

Calories: 182kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 9mg | Potassium: 246mg | Fiber: 5g | Sugar: 5g | Vitamin A: 945IU | Vitamin C: 39.6mg | Calcium: 26mg | Iron: 1.4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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