Creamy Chicken Thighs with Ham and Peas

This creamy chicken thigh dish features tender, pan-seared chicken simmered in a rich, velvety sauce with savory ham and sweet green peas. Bursting with flavor and finished with fresh herbs, it’s a comforting and elegant main course that pairs beautifully with mashed potatoes, rice, or crusty bread.

Why You’ll Love This Recipe

• Rich and creamy without being heavy

• Uses simple, everyday ingredients for a gourmet result

• Sweet peas and smoky ham add texture and depth

• One-pan dish with minimal cleanup

• Perfect for family dinners or cozy entertaining

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken thighs

• Salt and black pepper

• Olive oil or butter

• Garlic, minced

• Onion or shallots, finely diced

• Cooked ham, diced

• Green peas (fresh or frozen)

• Chicken broth

• Heavy cream

• Dijon mustard (optional, for tang)

• Fresh parsley or chives, chopped

Directions

1. Season chicken thighs with salt and pepper on both sides.

2. Heat oil or butter in a large skillet over medium-high heat.

3. Sear chicken thighs until golden on both sides (about 4–5 minutes per side). Remove and set aside.

4. In the same pan, sauté onion until soft, then add garlic and diced ham. Cook for 2–3 minutes.

5. Pour in chicken broth and bring to a simmer, scraping up any browned bits.

6. Stir in cream and Dijon mustard (if using). Simmer until slightly thickened.

7. Add peas and return chicken to the pan. Simmer uncovered for 8–10 minutes until chicken is cooked through and sauce has thickened.

8. Garnish with fresh parsley or chives before serving.

Servings and timing

• Servings: 4

• Preparation time: 10 minutes

• Cooking time: 30 minutes

• Total time: 40 minutes

Variations

• Cheesy twist: Add grated Parmesan to the sauce before serving.

• Lemon version: Add a squeeze of lemon juice for brightness.

• Vegetable addition: Stir in mushrooms or spinach for extra nutrition.

• No cream: Use Greek yogurt or coconut milk as a lighter alternative.

• Chicken breast: Substitute with chicken breast if preferred, adjusting cook time accordingly.

Storage / Reheating

• Storage: Refrigerate in an airtight container for up to 3 days.

• Freezing: Freeze in portions for up to 1 month. Thaw overnight before reheating.

• Reheating: Warm gently in a skillet over low heat, adding a splash of broth if needed to loosen the sauce.

FAQs

Can I use bone-in chicken thighs?

Yes, but increase the cooking time slightly and ensure they are fully cooked internally.

What’s the best cream to use?

Heavy cream is ideal for richness, but you can also use half-and-half or light cream.

Can I skip the ham?

Yes, but the ham adds a savory, smoky flavor. You can substitute with bacon or smoked sausage.

Can I make this dairy-free?

Use coconut cream or unsweetened cashew cream as a dairy-free alternative.

How do I know when the chicken is fully cooked?

The internal temperature should reach 75 °C (165 °F), and the juices should run clear.

Can I make the sauce thicker?

Simmer uncovered longer or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).

Is this dish kid-friendly?

Yes, it’s creamy and flavorful without being spicy — most children enjoy it.

What can I serve with this dish?

Mashed potatoes, steamed rice, pasta, or crusty bread all work well.

Can I use frozen peas?

Yes, add them straight to the pan — no need to thaw.

Can I make it ahead of time?

Yes, prepare and refrigerate. Reheat gently before serving.

Conclusion

Creamy chicken thighs with ham and peas is a delightful one-pan dish that’s both comforting and refined. With rich flavors, tender meat, and a silky sauce, it’s sure to become a favorite in your dinner rotation. Let me know when you’re ready for the fifth article.

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