Chicken and Egg Skillet with Peas
Thin-sliced chicken breast cooked with carrots and peas, then eggs poured over the top and set into a tender savory omelette. A high-protein one-pan dinner that comes together fast.
- Total
- 19 min
- Prep 6 · Cook 13
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Folding
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Slice the chicken breast crosswise into thin 1 cm strips. Peel the carrot and cut it into 1 cm dice. Crack the eggs into a small bowl, add half the salt and the black pepper, and beat with a fork until evenly blended.
~6 min
Uniform 1 cm pieces cook at the same rate, so nothing overcooks or stays raw.
-
Heat the olive oil in a non-stick skillet over medium-high heat until it shimmers. Add the chicken strips in a single layer and cook until golden on the underside, about 3 minutes.
~3 min
A shimmering pan means the oil is hot enough to sear, not steam, the chicken.
Searing Pat chicken dry and wait for the oil to shimmer; don't crowd the pan or the chicken steams instead of browning.
-
Turn the chicken, add the diced carrot, and cook until the carrot is just tender and the chicken is nearly cooked through, about 3 minutes.
~3 min
-
Stir in the peas and soy sauce and cook until the peas are hot and the soy sauce coats the pan, about 1 minute. Spread everything into an even layer.
~1 min
Soy sauce coats the pan and vegetables, seasoning them evenly and adding savory depth.
-
Pour the beaten eggs over the chicken and vegetables, tilting the pan so the egg runs into an even layer. Cook undisturbed until the edges are set and the center is just barely firm, 4 to 5 minutes.
~5 min
Gentle, undisturbed heat lets the eggs set into a tender omelette instead of turning rubbery.
Keep the heat at medium once the eggs go in. High heat makes the bottom rubbery before the center sets, so let the eggs cook gently and pull the pan off the heat the moment the surface loses its wet shine.
-
Slide the spatula under the omelette to loosen it, fold it in half, and slide it onto plates. Cut each half in two and serve.
~1 min
Folding Loosen the omelette fully with a spatula first, then fold gently in half so the eggs don't tear or spill.