Chicken & Snap Pea Skillet - Kraft Recipes Top
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Chicken & Snap Pea Skillet

Prep Time
Total Time

4 servings

Chicken thighs are skillet-cooked in sun-dried tomato vinaigrette until golden brown and juicy, then tossed with crisp-tender snap peas and fresh basil.

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Make It

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  • Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until thighs are golden brown on both sides.
  • Add garlic, sugar and crushed pepper; cook and stir 1 min. Add remaining dressing and broth; stir. Bring to boil; cover. Simmer on medium heat 5 min. or until chicken is done (165ºF), stirring occasionally. Stir in peas; cook, covered, 5 min., stirring occasionally.
  • Remove from heat. Stir in basil.

Special Equipment Needed

Serving Suggestion

Serve with hot cooked brown rice.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 4 Meat (L)
  • 1/2 Fat

Nutrition Bonus

The brightly colored snap peas provide vitamin C in this tasty low-calorie main dish that's perfect to serve any night of the week.

Nutritional Information

Serving Size 4 servings
Calories 250
Total fat 11g
Saturated fat 2.5g
Cholesterol 140mg
Sodium 320mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 6g
Protein 27g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this and it was very good. I made this and it was very good. I used a whole bag of ready snap peas. It was double the amount the recipe called for, but I like them a lot. I also used boneless chicken thighs. I made brown rice to put it over. It was very good. I think next time I'll add some pimientos.
Date published: 2013-05-16
Rated 2 out of 5 by from I made this for lunch, people coming over, and had boneless thighs handy. I made this for lunch, people coming over, and had boneless thighs handy. The snap peas were hard and tasteless, added nothing to the dish. The chicken and sauce were ok, and I served it over quinoa. I won't make it again, nothing special about it.
Date published: 2014-05-19
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