This lemon chicken with peas recipe is a super simple recipe that will put a simple to cook and delicious dinner on your table in no time!
One of the awesome products we offer at Lake Geneva Country Meats are our marinated chicken breasts. One of the most popular is our lemon pepper chicken breast, and it’s easy to understand why. A combination of sweet and tangy lemon flavor with a touch of black pepper is a classic flavor combination that’s great on chicken.
I was in a hurry to make dinner, so I grabbed a package of these chicken breasts and headed home to make dinner. I knew I didn’t have a lot of time, so I wanted to make something simple that my 2 year old daughter would also eat. After taking a quick inventory of our freezer and pantry, I knew what I’d make: lemon chicken with peas on top of a creamy parmesan risotto!
This lemon chicken with peas recipe is seriously so easy to make and it tastes so good. Plus, you probably have all the ingredients you need to make this recipe at your house already. Quick, easy, affordable, and yummy, this recipe is a real winner that we think you’ll enjoy!
Here are the answers to a few questions you may have about this recipe, but if you just want to get this lemon chicken with peas recipe going, scroll down to the ingredients and start cooking!
If I don’t use LGCM’s lemon pepper chicken, how do I marinate my chicken?
Our marinated chicken breasts are a real time saver and packed full of flavor. However, if you just have plain ole’ boneless skinless chicken breasts, that’s okay. You can quickly marinate them by following these steps:
- Cut the chicken into cubes as directed by the recipe. By cutting and then marinating, you’ll get a lot more flavor coverage!
- Mix together 2 tbsp. olive oil, 3 tbsp, lemon juice, 1 tbsp. black pepper, 1 tsp. garlic powder, and 1 tsp. kosher salt and pour into a sealable plastic bag.
- Add the chicken to the plastic bag and work the marinade into the chicken.
- Let sit in the refrigerator for at least 10 minutes before cooking, or overnight if you like. Since you cubed the chicken, you don’t need a ton of time!
If you’re interested in seeing all of the flavors of marinated chicken we make, you can see the entire list right here.
Are there more vegetables I can add to this recipe?
One of the great things about this recipe is its simplicity. You don’t need to cook things down or dice a lot of vegetables, so we don’t really recommend adding many more items to this recipe than chicken and peas.
If you want to make the recipe just a touch more fancy, here are two ideas on items you could add:
- You could add a tablespoon or so of toasted pine nuts along with the peas would add a bit of crunch to this recipe.
- A small helping of drained capers alongside the peas would bring a complementary flavor to the lemon.
Do you have any other twists I could try with this recipe?
We do have two ideas that could bring a bit more flavor and fun to this pretty simple lemon chicken with peas recipe. Here they are:
- Okay, this one is basic, but if you like a bit of heat, adding a teaspoon of crushed red pepper flakes to the recipe along with the lemon juice will kick the flavor up a bit.
But here’s the really fun twist – bacon:
2. Chop 4 slices of bacon into 1″ pieces and add it with the chicken and omit the olive oil. It will cook alongside the chicken adding flavor to the dish as the fat cooks, but also crunchy salty goodness to the dish!
How do you recommend serving this lemon chicken with peas?
We served our lemon chicken with peas over Lundberg Creamy Parmesan Risotto. We love Lundberg’s risotto because it is fast and easy to make – seriously it’s ready in 20 minutes with minimal stirring. We also had fresh lemon slices to squeeze on top and a bit of freshly shaved parmesan with the dish. It all went together perfectly.
If you’re not a risotto fan, here are a few other ways you can serve this recipe:
- Use plain rice!
- Put this on thin pasta noodles tossed in a lemon olive oil or a light cream sauce.
- You can also serve this dish over your favorite salad greens.
Is this recipe good leftover?
Yes, this is a great recipe to have leftover for lunch or a quick dinner. We enjoyed what we didn’t eat for dinner on top of chopped romaine lettuce with a bit of vinaigrette dressing for lunch the next day and it was great. Just add the chicken and peas to your favorite tupperware type of container, seal it up, and refrigerate. It’ll be good for 2-3 days.
We hope we answered all of your questions, but if you’re wondering anything else or have feedback, leave us a comment or rating below. We also loving hearing if you made any tweaks to the recipe, because everyone has their own ideas and tastes! Hope you enjoy this recipe, and stop by Lake Geneva Country Meats to get everything you need to make this at home. See you soon!
- 1.5 lb Boneless Skinless Chicken Breast (we recommend starting with our lemon pepper marinated chicken breast)
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 cup Peas (frozen)
- 1 Tbsp Lemon Juice
- Lemon (sliced, for serving)
- Risotto (for serving)
- Parmesan Cheese (grated or shredded, for serving)
Cut your chicken breast into 1/2″ – 1″ large cubes. Heat a large skillet to medium-high heat and add the butter and olive oil. Once the butter is melted, add the chicken and cook for 10 minutes, stirring every few minutes to ensure even cooking.
After 10 minutes of cooking, add the frozen peas and stir together. Continue cooking until the chicken is cooked through and the peas are warmed through. Once done cooking, add the lemon juice, stir and remove from heat.
Serve a helping of the lemon chicken with peas over risotto with lemon wedges and parmesan cheese. Enjoy!