Chicken with Braised Peas and Onions

  • 40 mins total
  • 5 mins prep
  • 35 mins cook
  • serves 6 

IntroductionSkip To The Recipe

Chicken with braised peas and onions.

Tonight dinner is an adaptation of one of Gordon Ramsay cookbooks.  Delicious is the first word that comes to mind. Thumbs up, is what our son give to it.

This dish is prepared in two steps. First of all the chicken that is  fried to a beautiful golden color. Thereafter braised to become nicely tender and juicy.

While the chicken is finishing cooking  you will start the peas and onions. Most of all, simmering is very important. Each ingredients will cook to perfection thus making this dish absolutely delicious.

While this dish can be enjoyed alone, jasmine white rice is a great side dish. Mashed potatoes as well, which actually is my favorite with this.

A nice glass of Chardonnay was perfect with it.  .

Giangi's Kitchen Signature


Nutrition Facts
Chicken with Braised Peas and Onions
Amount Per Serving
Calories 182 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 9mg 0%
Potassium 246mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 5g 20%
Sugars 5g
Protein 5g 10%
Vitamin A 18.9%
Vitamin C 48%
Calcium 2.6%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken with Braised Peas and Onions

  • 40 mins total
  • 5 mins prep
  • 35 mins cook
  • serves 6 


Original recipe yields 6 servings

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  • 6 skinless breast or chicken tights
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 crushed garlic clove
  • 1 1/2 tablespoon unsalted butter
  • 2/3 cup water
  • 2 tablespoons unsalted butter
  • 1 1/2 cup thawed if frozen pearl onions
  • 4 cups thawed if frozen petite peas
  • 2/3 cup water
  • 1 shredded romaine salad


  1. 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

  2. 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.

  3. 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.

  4. 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.


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