Best 7 Baked Chicken With Onions And Peas Recipes

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Indulge in a culinary delight with our meticulously crafted baked chicken recipe, a harmonious blend of tender chicken, caramelized onions, and vibrant peas. This delectable dish is a symphony of flavors and textures, sure to tantalize your taste buds.

The chicken, marinated in a savory blend of herbs and spices, is roasted to perfection, achieving a crispy golden-brown exterior while maintaining its succulent and juicy interior. The onions, slowly caramelized until they reach a deep amber hue, add a delightful sweetness and depth of flavor to the dish. The peas, with their vibrant green color and delicate sweetness, provide a refreshing contrast and a pop of color.

This baked chicken recipe is not only a culinary masterpiece but also incredibly versatile. It can be served as a hearty main course, accompanied by a variety of sides such as mashed potatoes, roasted vegetables, or a crisp salad. It can also be enjoyed as a flavorful sandwich filling, nestled between slices of crusty bread and complemented by your favorite condiments.

Whether you're seeking a comforting family meal or a sophisticated dish to impress guests, this baked chicken with onions and peas will surely deliver. Its ease of preparation and remarkable taste make it a must-try for home cooks of all skill levels.

Let's cook with our recipes!

BAKED CHICKEN THIGHS WITH POTATOES AND PEAS



Baked Chicken Thighs with Potatoes and Peas image

This one pan chicken recipe is weeknight comfort food at its best and a total family favorite! Just 6 ingredients plus oil, salt, and pepper and a little time in the oven are all you need for this easy chicken dinner.

Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli

Categories     Dinner

Time 1h40m

Number Of Ingredients 10

24 ounces baby potatoes, halved
3 cloves garlic, smashed
1/2 small red onion, sliced
1/4 cup olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon dried thyme, divided
1/2 teaspoon freshly cracked black pepper
6 bone-in, skin on chicken thighs
2 (15-ounce) cans sweet peas, drained
Crusty bread, for serving (optional)

Steps:

  • Preheat oven to 375 F.
  • In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes.
  • While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX pattern crossing in opposite directions) on the skin side, about 1/4-inch deep. Toss with remaining oil, salt, thyme, and pepper and set aside until potatoes are ready.
  • Place seasoned thighs on top of potatoes in a single layer, skin-side up, and return to the oven for 40 minutes.
  • Add drained peas, tucking them down around the chicken, and cook another 15-20 minutes, until warmed.
  • Serve chicken with crusty bread for dunking into the pan juices, if desired.

Nutrition Facts : Calories 661 calories, Sugar 4.7 g, Sodium 666.5 mg, Fat 42.4 g, SaturatedFat 10.3 g, TransFat 0.2 g, Carbohydrate 31.3 g, Fiber 8 g, Protein 38.6 g, Cholesterol 189.1 mg

BAKED CHICKEN AND ONIONS



Baked Chicken and Onions image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 6

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

  • Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
  • Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
  • Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC



Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric image

The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

Provided by Alison Roman

Categories     dinner, lunch, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
Kosher salt and freshly ground pepper
1 1/2 cups full-fat Greek yogurt, divided
5 tablespoons fresh lemon juice, divided
2 teaspoons ground turmeric, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 tablespoon fennel seed
1 teaspoon ground cumin
1 large red onion, thinly sliced, divided
2 tablespoons olive oil
1/2 cup mint or cilantro leaves, torn

Steps:

  • Season chicken parts with salt and pepper.
  • Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  • Place oven rack on the top third of the oven and heat to 425 degrees.
  • Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  • Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  • Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  • Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  • Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams

ONE-PAN HONEY MUSTARD CHICKEN THIGHS



One-Pan Honey Mustard Chicken Thighs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

6 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup white wine, such as Pinot Grigio
One 14-ounce bag frozen pearl onions
4 cloves garlic, thinly sliced
1/4 cup low-sodium chicken stock
3 tablespoons honey mustard
8 ounces baby bella mushrooms, quartered
1 tablespoon fresh thyme leaves
1 cup frozen petite peas

Steps:

  • Preheat the oven to 400 degrees F.
  • Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
  • Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
  • Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
  • Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
  • Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
  • To serve, plate the chicken and vegetables and top with the pan sauce.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Tyler Florence

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano

Steps:

  • Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
  • Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
  • Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

CHICKEN AND PEAS WITH PASTA



Chicken and Peas with Pasta image

This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
1 medium green or sweet red pepper, chopped
1 garlic clove, minced
2 cups frozen peas
1 cup chicken broth
1 cup half-and-half cream
2 teaspoons Italian seasoning
Salt to taste
8 ounces pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup coarsely chopped walnuts, toasted

Steps:

  • In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

Nutrition Facts :

SPRING CHICKEN WITH PEAS AND ONIONS



Spring Chicken with Peas and Onions image

Chicken thighs with Old El Paso® onions and frozen sweet peas combine to make a delicious saucy dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 10

8 boneless skinless chicken thighs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped Old El Paso™ onions
3/4 cup fat-free chicken broth with 1/3 less sodium
3/4 cup evaporated fat-free milk
3 tablespoons all-purpose flour
2 cups frozen sweet peas (from 1-lb bag)
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves

Steps:

  • Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
  • Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
  • In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 10 g

Tips:

  • Use a whole chicken for a more flavorful dish. You can also use chicken breasts or thighs, but the bone-in, skin-on chicken will give you the most flavor.
  • Season the chicken generously with salt and pepper. This will help to enhance the flavor of the chicken and the vegetables.
  • Use a variety of vegetables. In addition to onions and peas, you can also add carrots, celery, potatoes, or any other vegetables you like.
  • Roast the chicken at a high temperature for a crispy skin and tender meat. A temperature of 425 degrees Fahrenheit is ideal.
  • Baste the chicken with the pan juices every 20 minutes or so. This will help to keep the chicken moist and flavorful.
  • Let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.

Conclusion:

Baked chicken with onions and peas is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a flavorful and satisfying dish that the whole family will enjoy.

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