Chicken with Peas

Gather all ingredients and measure them out; dice the onion and mince the garlic.

Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.

Add the diced onion to the skillet and sauté for 3 minutes, stirring occasionally, until the onion becomes translucent.

Stir in the minced garlic and cook for 30 seconds, just until fragrant—do not let it brown.

Season the chicken breast pieces with a pinch of salt and black pepper, then add them to the skillet.

Cook the chicken, turning occasionally, for 5–6 minutes until all sides are lightly browned.

Pour in 200 ml chicken broth, increase the heat to bring the mixture to a gentle simmer, then cover the skillet.

Simmer the chicken for 10 minutes, allowing it to cook through and absorb the broth flavors.

Uncover the skillet, add the peas, and stir to combine.

Continue cooking for an additional 5 minutes, or until the peas are tender and the chicken reaches an internal temperature of 167°F (165°F).

Taste the dish and adjust seasoning with additional salt and pepper if needed.

Remove the skillet from heat, let the dish rest for 2 minutes to allow the flavors to meld.

Serve the chicken and peas hot, optionally garnished with a sprinkle of fresh herbs such as parsley.