Sautéed Frozen Peas Recipe (How To Cook Frozen Peas)

If you’re looking for a fast, flavorful way to cook frozen peas and make them taste fresh, this recipe delivers every time. With garlic, butter, and a touch of sugar, these sautéed frozen peas cook quickly and turn into a savory, buttery side dish that pairs with anything. It’s one of the easiest pea recipes you can keep in your back pocket for busy weeknights—no thawing needed, just straight from the freezer to a skillet. I make a lot of frozen vegetable recipes—from my sautéed frozen green beans to roasted frozen broccoli and brussels sprouts—and these peas are every bit as consistent, reliable, and delicious.

Why This Recipe Is The Best Way To Cook Frozen Peas

I’ve kept frozen peas in my freezer for as long as I can remember—they’re one of those staples I rely on when I need a quick side dish. Growing up, my mom would just microwave them with a little butter, and although I always thought the flavor was great, the peas were mushy. Once I started cooking for myself, I realized how much better they could be with just a few simple ingredient upgrades and a sautéed cooking technique.

That’s why I love this frozen peas recipe so much. Sautéing them in butter and garlic makes them taste rich and fresh. A tiny pinch of sugar enhances their natural sweetness and gives the peas a flavor that really pops. It’s a method I use all year long, whether I’m making a quick weeknight dinner for my family or adding a bright, green side to a holiday spread. Best of all, these sautéed frozen peas are ready in under 10 minutes, which makes this a recipe you can whip up on the fly—no prep needed.

Ingredients You’ll Need

• 1 lb frozen green peas (no need to thaw)
• 6 tablespoon salted butter
• 2 teaspoon sugar
• 3 garlic cloves, minced
• Salt and pepper, to taste

How To Cook Frozen Peas

Step 1: Combine Ingredients

In a medium skillet, add frozen peas, butter, sugar, and garlic.

Step 2: Cook Until Heated Through

Cook over medium heat, stirring occasionally, until the butter has melted and the peas are tender and hot, about 5–7 minutes.

Step 3: Season and Serve

Season with salt and freshly ground black pepper. Serve immediately while hot.

My Expert Tips To Make The Perfect Frozen Peas Recipe

• Cook from frozen: Don’t thaw peas before cooking—they get mushy fast. Adding them straight from the freezer to the skillet preserves their bright green color and gives you tender peas that still have a slightly crisp outside.
• Use enough butter: Six tablespoons may sound like a lot, but it coats every pea, giving them an irresistible, rich flavor. If you want a lighter version, replace half of the butter with olive oil.
• Balance with sugar: Frozen peas are already sweet, but a small amount of sugar enhances their flavor. Don't worry, it won’t make the dish sugary—it just rounds out the garlic and butter.
• Don’t overcook: Peas go from tender to mushy quickly. They only need 5–7 minutes to warm through; any longer and you’ll lose their bright color and snap.
• Bloom the garlic: Stir the garlic into the butter and peas right away so it cooks gently. High heat can burn garlic fast; medium heat keeps it fragrant and mellow.
• Season last: Salt too early can draw out moisture and soften the peas. Season right before serving for the best flavor and texture.
• Finish with freshness: A sprinkle of fresh herbs (such as parsley, dill, or mint) or a squeeze of lemon juice makes the dish taste brighter and lighter. So play around with the seasonings.

Flavor Variations To Try

• Parmesan Peas: Stir in 2 tablespoon grated Parmesan cheese right before serving.
• Lemony Peas: Add 1 tablespoon fresh lemon juice and a little zest for brightness.
• Spicy Peas: Add a pinch of red pepper flakes when sautéing. 
• Creamed Peas: Stir in ¼ cup heavy cream at the end for a richer dish. Stir until the cream thickens a bit and coats the peas.

Frozen Peas FAQs

Do I need to thaw frozen peas before cooking?

No. The best way to make frozen peas is to cook them straight from the freezer. Thawing releases excess water, which can make them soggy. Cooking from frozen keeps them firm, bright green, and fresh-tasting.

Why are my peas mushy?

Mushy peas are usually the result of overcooking or microwaving too long. Sautéed frozen peas on the stovetop give you the best texture—just a few minutes in a hot skillet with butter or olive oil is enough to keep them crisp-tender.

Can I use unsalted butter in this frozen peas recipe?

Yes, unsalted butter works perfectly. Just be sure to add an extra pinch of salt at the end so your peas don’t taste flat. Seasoning is especially important with frozen vegetables, since they can taste blander than fresh if under-seasoned.

Are frozen peas healthy?

Absolutely. Frozen peas are flash-frozen at peak freshness, which locks in nutrients like fiber, vitamin C, vitamin K, and plant-based protein. They’re just as nutritious as fresh peas and often more convenient since they don’t require shelling.

What’s the best way to reheat frozen peas?

For the best texture, reheat cooked peas gently in a hot skillet with a little butter or olive oil. This keeps them bright and flavorful. While you can use the microwave in a pinch, it tends to make peas soft and less vibrant.

Can I add frozen peas to other recipes?

Yes! Frozen peas are incredibly versatile. Add them to pastas, risottos, soups, stir-fries, or casseroles for a healthier meal. They cook so quickly that you can stir them in during the last few minutes of cooking.

My Final Thoughts

This sautéed frozen peas recipe proves that frozen vegetables can taste fresh, flavorful, and delicious with minimal effort. Garlic, butter, a hint of sugar, and a pan are all you need to make peas that are a satisfying side dish you’ll turn to again and again. Give this peas recipe a try and let me know what you think by leaving a comment and review below.

Pea Recipes To Try Next 

• Creamed peas
• Pasta with peas
• Pasta with ham and peas
• Black eyed peas