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Skillet Chicken Thighs with Pea and Asparagus Salad

By LAURA
This quick and delicious dish pairs juicy chicken thighs with a fresh pea and asparagus salad, ready in under 30 minutes!
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 40 kcal

Equipment

  • 1 bunch asparagus, ends trimmed, blanched, and sliced on a bias

Ingredients
  

  • 5-6 boneless, skinless chicken thighs
  • 2 tsp ground coriander
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp pepper
  • 1/2 cup chicken broth
  • 1 lemon, thinly sliced
  • Pea and Asparagus Salad:
  • 1 bunch asparagus, ends trimmed, blanched, and sliced on a bias
  • 1 1/2 cups shelled peas, blanched
  • 1/4 cup toasted almond slivers
  • 2 tbsp olive oil (plus 1 tsp for toasting almonds)
  • 2 tbsp rice wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely minced shallot
  • 1 minced garlic clove
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Bring a small pot of water to a boil. Blanch the asparagus and peas separately for 2 minutes each until bright green. Transfer to ice water to cool, drain, and pat dry.
  • Heat 1 tsp olive oil in a small pan over medium-low heat. Toast the almond slivers until golden brown, stirring constantly. Remove and set aside.
  • In a large bowl, whisk together 2 tbsp olive oil, rice wine vinegar, lemon juice, shallot, garlic, salt, and pepper. Add the blanched asparagus and peas, tossing to coat. Set aside, tossing occasionally.
  • Mix coriander, salt, cumin, and pepper. Rub the spice mix over the chicken thighs. Heat a large skillet over medium-high heat. Add chicken, ensuring they don’t touch, and cook without moving for 10-12 minutes until golden. Flip and cook for another 5 minutes.
  • Pour in the chicken broth, reduce heat to medium-low, and scrape up browned bits. Add lemon slices, cooking for 1 minute per side. Turn off heat and add the pea and asparagus salad with its dressing to the skillet. Stir to combine, letting flavors meld.
  • Top with toasted almonds, plate, and serve immediately. Enjoy

Notes

Pour in the chicken broth, reduce heat to medium-low, and scrape up browned bits. Add lemon slices, cooking for 1 minute per side. Turn off heat and add the pea and asparagus salad with its dressing to the skillet. Stir to combine, letting flavors meld.