Chicken, Peas, and Beans
Savor the delightful flavors of our one-pan chicken dish, where tender chicken meets vibrant peas and hearty beans, all brought together by the irresistible crunch of crispy bacon. Packed with protein and fiber, this French-inspired recipe makes weeknight dinners a breeze without sacrificing taste. Get ready to enjoy a deliciously simple meal that will have your family coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- some garlic
- a shallot
🥩Meat & Seafood(2)
- bacon lardons
- chicken
🫙Pantry Staples(1)
- beans
🍯Sauces & Condiments(1)
- white wine
📦Other(4)
- a chili
- some chives
- creme fraiche
- peas
Nutrition (per serving)
Calories
404
Protein
33g
Carbs
19g
Fat
18g
👨🍳 Instructions
- 1
Heat olive oil in a pan and add bacon lardons on medium-low heat to render out the fat and crisp it up.
- 2
Prep the vegetables by dicing the shallot, chili, and garlic, and slicing the chives.
- 3
Remove the bacon and leave the fat in the pan to cook the chicken.
- 4
Season the chicken with salt and pepper, dust with flour, and cook in the bacon fat.
- 5
After the chicken is done, add the shallot, chili, and garlic to the pan for a couple of minutes.
- 6
Deglaze the pan with white wine, then add beans, peas, and chives.
- 7
Stir in some creme fraiche and half of the bacon.
- 8
Plate up and enjoy your high-protein, high-fiber meal.
💡 Pro Tips
- ✓Render bacon lardons at 275-300°F for 8-12 minutes rather than high heat to achieve 90% fat extraction while keeping them crispy, since collagen breaks down gradually at lower temperatures without burning the exterior.timing275-300°F, 8-12 minutes
- ✓Dust chicken with flour at a 1:8 ratio (flour to chicken weight) and let it sit 2-3 minutes before searing in bacon fat; this allows moisture absorption and creates a superior crust through the Maillard reaction at the 320-340°F surface temperature.technique1:8 flour ratio, 2-3 minute rest
- ✓Deglaze with white wine for exactly 60-90 seconds over medium-high heat to reduce acidity by 40-50% through evaporation while retaining fruity aromatics, preventing the sauce from tasting sharp when you add crème fraîche.timing60-90 seconds, 40-50% acidity reduction
- ✓Add crème fraîche off-heat or at reduced temperature (below 160°F) since fat globules begin breaking down at 160-180°F, which causes curdling; fold it in after removing the pan from direct heat to emulsify gently.techniqueBelow 160°F
- ✓Stir in peas in the final 90 seconds only; frozen peas release starch at 75°C (167°F) which thickens sauce by 15-20%, and overcooking turns them mealy as cell walls hydrolyze.timing90 seconds, 75°C (167°F)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken, Peas, and Beans
Savor the delightful flavors of our one-pan chicken dish, where tender chicken meets vibrant peas and hearty beans, all brought together by the irresistible crunch of crispy bacon. Packed with protein and fiber, this French-inspired recipe makes weeknight dinners a breeze without sacrificing taste. Get ready to enjoy a deliciously simple meal that will have your family coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- some garlic
- a shallot
🥩Meat & Seafood(2)
- bacon lardons
- chicken
🫙Pantry Staples(1)
- beans
🍯Sauces & Condiments(1)
- white wine
📦Other(4)
- a chili
- some chives
- creme fraiche
- peas
Nutrition (per serving)
Calories
404
Protein
33g
Carbs
19g
Fat
18g
👨🍳 Instructions
- 1
Heat olive oil in a pan and add bacon lardons on medium-low heat to render out the fat and crisp it up.
- 2
Prep the vegetables by dicing the shallot, chili, and garlic, and slicing the chives.
- 3
Remove the bacon and leave the fat in the pan to cook the chicken.
- 4
Season the chicken with salt and pepper, dust with flour, and cook in the bacon fat.
- 5
After the chicken is done, add the shallot, chili, and garlic to the pan for a couple of minutes.
- 6
Deglaze the pan with white wine, then add beans, peas, and chives.
- 7
Stir in some creme fraiche and half of the bacon.
- 8
Plate up and enjoy your high-protein, high-fiber meal.
💡 Pro Tips
- ✓Render bacon lardons at 275-300°F for 8-12 minutes rather than high heat to achieve 90% fat extraction while keeping them crispy, since collagen breaks down gradually at lower temperatures without burning the exterior.timing275-300°F, 8-12 minutes
- ✓Dust chicken with flour at a 1:8 ratio (flour to chicken weight) and let it sit 2-3 minutes before searing in bacon fat; this allows moisture absorption and creates a superior crust through the Maillard reaction at the 320-340°F surface temperature.technique1:8 flour ratio, 2-3 minute rest
- ✓Deglaze with white wine for exactly 60-90 seconds over medium-high heat to reduce acidity by 40-50% through evaporation while retaining fruity aromatics, preventing the sauce from tasting sharp when you add crème fraîche.timing60-90 seconds, 40-50% acidity reduction
- ✓Add crème fraîche off-heat or at reduced temperature (below 160°F) since fat globules begin breaking down at 160-180°F, which causes curdling; fold it in after removing the pan from direct heat to emulsify gently.techniqueBelow 160°F
- ✓Stir in peas in the final 90 seconds only; frozen peas release starch at 75°C (167°F) which thickens sauce by 15-20%, and overcooking turns them mealy as cell walls hydrolyze.timing90 seconds, 75°C (167°F)