Follow these simple steps for a perfect Quick Lemon Chicken and Peas every time:

1. Prepare the Chicken: Pat the cubed chicken breasts dry with paper towels. Season generously with salt and freshly ground black pepper. This helps create a nice sear and builds flavor from the start.
2. Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering (but not smoking), add the chicken cubes in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Cook for 3-4 minutes per side, until nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate.
3. Sauté Aromatics: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Deglaze and Build Sauce: Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. These bits are packed with flavor! Bring the broth to a gentle simmer.
5. Add Lemon and Thicken (Optional): Stir in the fresh lemon juice and lemon zest. If you prefer a thicker sauce, now is the time to whisk in the flour (sprinkle it over and whisk quickly to avoid clumps) or the cornstarch slurry. Let the sauce simmer for 1-2 minutes, allowing it to thicken slightly.
6. Return Chicken and Add Peas: Return the cooked chicken (and any accumulated juices from the plate) to the skillet. Add the frozen peas. Stir everything together to coat with the sauce.
7. Simmer and Finish: Cook for another 2-3 minutes, or until the peas are heated through and tender-crisp, and the chicken is fully reheated. The sauce should be nicely combined.
8. Garnish and Serve: Remove the skillet from the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning with more salt, pepper, or a tiny squeeze of lemon juice if needed. Serve immediately.