No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Chicken and Snap Peas

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.

Reviews (0)

Related Topics