Sautéed Chicken with Black-Eyed Peas and Collard Greens
A hearty Southern-inspired dish featuring tender chicken sautéed with black-eyed peas and collard greens in a flavorful garlic and smoked paprika sauce. This southern-inspired chicken (gluten free) ready in about 30 minutes pairs skinless chicken thighs, black-eyed peas (cooked), collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb skinless chicken thighs
- 1 cup black-eyed peas (cooked)
- 3 cups, chopped collard greens
- 2 tbsp olive oil
- 4, minced garlic cloves
- 1 tsp smoked paprika
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb skinless chicken thighs cut into 1-inch pieces and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Sauté for 6-8 minutes until golden brown and cooked through.
- Step 2: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, cooking for 1 minute until fragrant. Stir in 1 cup cooked black-eyed peas and 3 cups chopped collard greens, sautéing for 3-4 minutes until greens are wilted.
- Step 3: Pour in 1/2 cup chicken broth and cover the skillet. Simmer for 5 minutes until the sauce thickens slightly and flavors meld. Finish with 1 tbsp lemon juice, stirring well before serving.
Frequently asked questions
How long does Sautéed Chicken with Black-Eyed Peas and Collard Greens take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken with Black-Eyed Peas and Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skinless chicken thighs from drying out.
Can I substitute ingredients in Sautéed Chicken with Black-Eyed Peas and Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken with Black-Eyed Peas and Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Chicken with Black-Eyed Peas and Collard Greens gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Authentic Southern taste, very satisfying.
- ★★★★★
Loved the balance of flavors. My family asked for seconds!
- ★★★★★
This was a hit at my Sunday dinner! The collards were perfectly tender.
