This Chicken and Green Pea Stew is a wholesome, colorful meal that’s both nourishing and comforting.
Packed with protein from tender chicken and fiber from fresh or frozen peas and carrots, it’s naturally low in carbs and saturated fat.
Quick to prepare and easy to enjoy, this hearty yet light stew is perfect for weeknight dinners or simple meal prep.
Chicken and Green Pea Stew
Equipment
- 1 large cooking pan
- 1 chopping board
- 1 sharp knife
- 1 stirring spoon
- 1 measuring cup
- 1 tablespoon & teaspoon
Ingredients
- 2 chicken breasts cut into chunks
- 1 medium onion peeled and chopped
- 2 cups frozen peas
- 2 medium carrots peeled and sliced
- 3 cloves garlic minced
- 3 cups chicken stock
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons fresh dill chopped
- 2 tablespoons oil
- 1 tablespoon tomato puree
Instructions
- Prepare the Vegetables and Garlic: Start by thoroughly washing and peeling your vegetables. Finely chop the onion into small, even pieces to ensure it cooks evenly and releases maximum flavor. Peel and slice the carrots into thin rounds or small chunks for a tender bite in the stew. Mince the garlic cloves carefully to bring out their natural aroma and sweetness. Keep everything close at hand to make the cooking process smooth and efficient.
- Cut and Season the Chicken: Take the chicken breasts and cut them into bite-sized chunks, approximately 1–2 inches each, so they cook quickly and evenly. Lightly season the chicken with ¼ teaspoon of salt and ⅛ teaspoon of black pepper, ensuring every piece is coated. This step builds the foundation of flavor for the entire stew. Set the seasoned chicken aside while you prepare the pan.
- Sear the Chicken: Place a large cooking pan or skillet on medium-high heat and add 1 tablespoon of oil. Once the oil is hot but not smoking, carefully add the chicken chunks. Sear them for 2–3 minutes on each side, or until the surface turns golden brown and the outside is no longer pink. This process locks in the juices and enhances the flavor of the chicken. Once done, remove the chicken from the pan and set it aside on a plate.
- Sauté the Onion: In the same pan, add the remaining 1 tablespoon of oil. Reduce the heat to medium and add the chopped onion. Stir frequently and cook until the onions turn golden brown and soft, releasing their natural sweetness. This step forms the aromatic base for the stew and adds depth to the overall flavor.
- Add Garlic and Carrots: Add the minced garlic to the pan with the sautéed onions, stirring for about 30–45 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. Next, add the sliced carrots, mixing them well with the onions and garlic. Allow the carrots to cook for 2–3 minutes, letting them start to soften while absorbing the flavors from the aromatics.
- Combine Chicken, Peas, and Stock: Return the seared chicken to the pan, nestling it among the vegetables. Add the frozen peas directly to the pan—they will cook quickly and retain their vibrant color. Pour in the chicken stock, making sure all ingredients are partially submerged. Stir gently to combine everything evenly.
- Simmer the Stew: Cover the pan with a tight-fitting lid and reduce the heat to medium-low. Allow the stew to simmer for 12–15 minutes, or until the chicken is fully cooked through and the vegetables are tender. Check occasionally to ensure the stew doesn’t stick to the bottom of the pan, gently stirring as needed. This slow simmering melds the flavors together, creating a rich, comforting broth.
- Add Tomato Puree and Adjust Seasoning: Once the chicken and vegetables are cooked, stir in 1 tablespoon of tomato puree to give the stew a subtle tang and slightly thicker consistency. Taste the stew and adjust seasoning with a little extra salt or pepper if needed. This final touch ensures that the flavors are balanced and harmonious.
- Garnish and Serve: Finally, remove the pan from heat and sprinkle 2 tablespoons of freshly chopped dill over the top. The fresh dill adds a bright, herbal aroma that enhances the flavors of the stew. Serve immediately in bowls, ensuring each serving gets a combination of chicken, peas, carrots, and flavorful broth. This stew pairs beautifully with a slice of crusty bread or a light side salad.
Notes
- This stew is naturally versatile—frozen or fresh peas work equally well, and using chicken thighs instead of breasts adds extra juiciness.
- For a smoother texture, lightly mash some of the cooked peas with the back of a spoon before serving.
- Tomato puree enhances the depth of flavor without overpowering the delicate chicken, but you can substitute with a few chopped fresh tomatoes if desired.
- Adjust the seasoning gradually; herbs like dill add brightness, so adding too much early can dominate the dish.
- The stew is naturally low in carbs and saturated fat, high in protein, and rich in fiber, making it ideal for balanced weeknight meals.
Chef’s Secrets for Flavor Boost
To elevate this stew, focus on layering flavors.
Searing the chicken before simmering locks in moisture and creates a subtle caramelized taste.
Always sauté onions until golden brown rather than just translucent—they develop a natural sweetness that balances the peas’ earthiness.
Fresh dill should be added at the end to preserve its aromatic freshness, and using a good-quality chicken stock enhances depth without additional fat.
For extra complexity, a pinch of smoked paprika or a squeeze of lemon juice just before serving can brighten and round out the flavors.
Perfect Serving Suggestions Ideas
Serve this stew piping hot in shallow bowls to showcase the colorful mix of chicken, peas, and carrots.
It pairs beautifully with a slice of rustic bread, crusty baguette, or a side of steamed rice for soaking up the flavorful broth.
For a lighter option, enjoy it with a fresh green salad or steamed zucchini noodles.
Garnishing with extra dill or a small drizzle of olive oil adds visual appeal and an additional layer of taste.
This dish also works well for family-style dining or meal prep, as flavors improve slightly after sitting for a few hours.
Storage Tips for Best Results
Allow the stew to cool completely before storing to prevent condensation and watery broth.
Keep in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over medium-low heat, adding a splash of water or stock to restore consistency if needed.
For longer storage, this stew freezes beautifully for up to 2 months—portion it into freezer-safe containers, leaving space for expansion.
Avoid overcooking when reheating to keep the chicken tender and vegetables vibrant.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work perfectly. They stay juicier and impart slightly richer flavor, but you may need to adjust cooking time by a few minutes to ensure they are fully cooked.
2. Are frozen peas okay to use?
Absolutely! Frozen peas are convenient, retain nutrients, and cook quickly. They also help the stew retain its vibrant green color without the need for blanching.
3. Can I make this stew in advance?
Yes, this stew tastes even better the next day as the flavors meld. Store it in the fridge overnight, then reheat gently before serving. Avoid prolonged reheating to prevent the chicken from becoming dry.
4. Can I add other vegetables?
Certainly! You can add diced potatoes, bell peppers, or zucchini for variety. Keep in mind that cooking times may vary slightly depending on the vegetable’s density.
5. How do I thicken the stew if it’s too thin?
If you prefer a thicker consistency, simmer uncovered for a few extra minutes to reduce liquid.
Alternatively, you can stir in a teaspoon of cornstarch mixed with water or mash a few peas to naturally thicken the broth.
