Crispy Skin Chicken with Peas and Mint Recipe

Emily MorganPosted on February 14, 2025

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Crispy Skin Chicken with Peas and Mint served warm with gentle spices and a cozy aroma — Tender, flavorful Crispy Skin Chicken with Peas and Mint. Perfect any day

Crispy Skin Chicken with Peas and Mint served warm with cozy spices — Comforting Crispy Skin Chicken with Peas and Mint you can make today

I published this recipe for Crispy Skin Chicken with Peas and Mint a few years ago after a particularly triumphant kitchen experiment. I was determined to get that perfect, shatteringly crisp chicken skin you get at fancy restaurants, but without any special equipment. If you love crispy chicken but want a hands-off approach, you might enjoy our easy Crockpot chicken katsu recipe.

My secret weapon? A trusty cast iron skillet. It’s the one pan I tell every home cook to invest in. The way it holds and spreads heat is just magic for creating that golden, crispy crust we all dream about.

This dish is my love letter to spring. It combines that incredible crispy chicken with the sweet pop of fresh peas and the bright, cool kiss of mint. It feels fancy but it’s built on simple, honest techniques. This is the kind of meal that makes you feel like a real cook.

Recipe Overview

Cuisine: American
Category: Main Course
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Why This Recipe is So Special

It’s all about the method. We start the chicken in a cold cast iron skillet, skin-side down. This renders the fat slowly and evenly.

That fat is what fries the skin from within, making it unbelievably crispy. We then finish cooking the chicken in the oven, which keeps it juicy.

The peas and mint aren’t just a side. They’re a fresh, vibrant sauce that cuts through the rich chicken. It’s a perfect balance of textures and spring flavors on one plate.

The Full Ingredient List

Gathering good ingredients is half the fun. For the best results, please use bone-in, skin-on chicken thighs. The bone gives so much more flavor!

4 bone-in, skin-on chicken thighs
1 1/2 tsp kosher salt, divided
1 tsp black pepper
1 tbsp olive oil
3 cloves garlic, minced
1 small shallot, finely chopped
1 1/2 cups fresh peas (or frozen, thawed)
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup packed mint leaves, chopped, plus more for garnish
1 tbsp fresh lemon juice

My Step-by-Step Method

Don’t rush the first step. Getting that chicken skin crispy requires a little patience. I promise, it’s worth every second. For another fantastic crispy chicken recipe with a sweet twist, check out our maple glazed air fryer chicken.

Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels. This is the first secret to crispiness!
Season the chicken all over with 1 teaspoon of the salt and all the black pepper.
Place your cast iron skillet on the stove. Do not turn on the heat yet. Place the chicken in the skillet, skin-side down. Now, turn the heat to medium.
Let the chicken cook, undisturbed, for 15-18 minutes. You’ll see the fat render out and the skin turn deep golden brown. Resist the urge to move it!
Flip the chicken thighs over and transfer the entire skillet to the preheated oven. Roast for 12-15 minutes, until the chicken is cooked through.
Carefully remove the skillet from the oven. Transfer the chicken to a plate to rest.
Back on the stovetop over medium heat, add the olive oil to the skillet with the chicken fat. Add the shallot and garlic, cooking for 1 minute until fragrant.
Add the peas and chicken broth. Scrape up any browned bits from the pan—that’s flavor! Let it simmer for 3-4 minutes.
Stir in the heavy cream, remaining 1/2 tsp salt, and half of the mint. Let it bubble for 2 minutes to thicken slightly.
Remove from heat. Stir in the lemon juice. Nestle the rested chicken back into the skillet, skin-side up. Sprinkle everything with the remaining fresh mint.

My Top Tips for Success

Dry Chicken is Key: Pat the skin bone-dry before seasoning. Any moisture will steam the skin instead of frying it.
Don’t Crowd the Pan: Use a large skillet so the chicken thighs aren’t touching. Crowding creates steam and makes the skin soggy.
Trust the Process: Starting in a cold pan feels wrong, but it works. It renders the fat slowly for the crispiest result.
Fresh Herbs Last: Add most of the mint at the very end. This keeps its color bright and flavor vibrant.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to! Here’s how to fix them before they happen.

Moving the Chicken Too Soon: If you try to peek or move the chicken in the first 10 minutes of cooking, the skin will stick and tear. Let it do its thing.
Using a Hot Pan to Start: If you add the chicken to a hot skillet, the outside will burn before the fat renders. Always start cold.
Overcooking the Peas: Fresh peas need just a few minutes to warm through. If you cook them too long, they lose their sweet pop and turn mushy.

NUTRITION INFORMATION

Calories: 420
Fat: 28g
Saturated Fat: 9g
Carbohydrates: 12g
Fiber: 3g
Sugar: 4g
Protein: 30g

FREQUENTLY ASKED QUESTIONS

Can I use boneless, skinless chicken thighs?

You can, but you’ll miss the best part! The crispy skin is the star. The bone also adds immense flavor to the meat and the pan sauce. I really recommend sticking with bone-in, skin-on.

What if I don’t have a cast iron skillet?

A heavy-bottomed stainless steel or oven-safe non-stick pan can work. But a cast iron skillet is the best tool for the job because of its incredible heat retention. It makes the crispiest skin.

Can I use dried mint instead of fresh?

I don’t recommend it for this recipe. Dried mint has a very different, much stronger flavor. The fresh mint leaves are meant to be a bright, finishing note. If you’re in a pinch, try fresh parsley or basil instead.