Grilled Chicken with Pea and Herb Butter Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes elegant enough for guests. Juicy grilled chicken breasts get topped with a silky pea and herb butter sauce that's bright with fresh mint and tarragon. The best part? Peas are packed with plant based protein and fiber, so you're getting real nutrition alongside incredible flavor. The whole meal is simple to pull together, requiring just basic cooking techniques and everyday ingredients you probably already have on hand.
Ella x
Ingredients
- 4boneless skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 473 mlfrozen peas
- 3 tablespoonsbutter
- 3garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsfresh mint leaves(chopped)
- 1 tablespoonfresh tarragon(chopped)
- 1shallot(finely minced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 59 mlvegetable broth
Detail level
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.
Tip: Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly brush the grates with oil to prevent sticking.
Tip: Clean grates ensure better grill marks and prevent the chicken from sticking.
- 3
Place chicken breasts on the hot grill and cook for 6-7 minutes on the first side without moving them. Flip and cook for another 6-7 minutes until golden brown and internal temperature reaches 165°F.
Tip: Resist the urge to flip frequently; letting it sit creates a beautiful crust and locks in juices.
- 4
While chicken grills, melt butter in a saucepan over medium heat. Add minced shallot and garlic, sautéing for about 2 minutes until fragrant and softened.
Tip: Don't let the garlic brown or it will become bitter.
- 5
Stir in the frozen peas and vegetable broth, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until peas are heated through and tender.
Tip: Frozen peas thaw quickly and retain their bright green color when cooked briefly.
- 6
Remove from heat and stir in fresh lemon juice, chopped mint, and tarragon. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: Adding herbs at the end preserves their fresh flavor and vibrant color.
- 7
Transfer grilled chicken to serving plates and spoon the pea herb butter sauce generously over the top.
Tip: Serve immediately while the chicken is still warm and the sauce is at its peak flavor.
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