Rosemary, Peas, Lemon Chicken – Easy & The Best

Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas.  A perfect weeknight meal.

One of those all-in-one skillet cooking that is easy to prepare and will require very little cleaning up afterward. This is one of the most sought-after meals in our family.

I love the simplicity of it, and the oven does it all. 

Not to mention the wonderful aroma that will linger in your kitchen.

Using thighs in this recipe, you can add or use chicken breasts. If using breasts, cut them in half for quicker cooking. Either way, you will enjoy this dish.

The lemons sauce enhances the flavor to a new level, giving it a great balance with the sweet peas.

In this Article

Why brandy?

Brandy is just the perfect replacement for wine and is one of my favorite choices.

It has the perfect softness in taste, and once the alcohol content has evaporated, you are left with a savory flavor that blends well with the chicken and peas.

Tips on cooking with alcohol

Be extremely careful when placing alcohol in a skillet. I remove the skillet from the heat source and turn it off.

Placing the alcohol in the middle of the pan is also a safe way of doing it.

Keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source too.

When returning to the stove, start slowly and increase with a low flame. This will prevent any splatter from catching on fire.

Is it okay to cook with wine when served to children?

This question is often asked, and my answer is Yes! 

The wine, while cooking, will evaporate and will leave behind its essence it.

This essence or flavor not only has no alcoholic content, but it will give all your ingredients that wonderful, rich flavor.

Chicken thighs or chicken breast?

I love chicken thighs as they are rich in flavor and taste. They are always moist with every recipe and application you cook them with.

However, breasts will do as well. Pound them to make them less thick and cut them in half as they are bigger and will cook slower than the thighs counterparts. 

Cooking tips and step-by-step instructions to make this wonderful recipe of Rosemary, Peas, Lemon Chicken

We are starting with a cold skillet. This step will allow the fat to render slowly out of the chicken and give you crispy skin in return.

I love Le Creuset enamel cast iron skillets as they cook evenly. Better heat distributions. They can go from stovetop to oven to table with no issues. 

• If you do not want to roast the chicken for 20 minutes in the oven, you can continue cooking the chicken on the stove.
• However, cover it with a well-fitted lid, lower the heat to medium-low, and simmer for 10 minutes. Finish the last 10-15 minutes without the lid and add more chicken stock if dry out.
• This rosemary, peas, lemon chicken dish will taste out of this world with fresh rosemary. I am suggesting you use fresh if available to you.

The peas are sweet by nature. I would check for the seasoning before serving. They will become soft and absorb all the juices. To me, they are the best!

What to serve with your rosemary chicken recipe? 

This is such a wonderful meal that almost any side you choose will work beautifully.

Mashed potatoes or roasted potatoes are lovely together.

Rice with Pease and Butter Simple and super easy to prepare. It marries well and allows the juices to be soaked up beautifully.

Tomato Arugula Salad Clean and crisp for a lighter dinner or Sunday brunch

Fennel, Tomato, and Basil Salad: Great combination of fresh, crisp flavors.

Storage and reheating options

If you cook in an enamel cast iron skillet as I do, you can easily cover it with the lid and store it in your refrigerator for a few days.

Store in an airtight glass container for several days.

To reheat, you can do it either on the stovetop or in the oven. Please bring it back to room temperature using either method.

• Make sure you add a couple of tablespoons of water or chicken stock on the stovetop. Cover it and cook over medium-low heat.
• Reheat in the oven with a couple of tablespoons of chicken stock at 320F for about 15 to 20 minutes.

Products and equipment used to prepare this wonderful recipe
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Originally published on October 26, 2021. Updated on March 18, 2023.