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Under 30 Minutes

Chicken and Snap Peas


When time is tight, nothing beats a 30-minute meal made in a single skillet.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012


  • 1 tablespoon vegetable oil
  • 3 1/2 to 4 pounds chicken pieces, patted dry
  • Salt and pepper
  • 3 cloves garlic, thinly sliced
  • 1/3 cup cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon red-pepper flakes
  • 1/2 pound snap peas
  • 1 cup fresh basil leaves, torn, divided


  1. Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

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