Skillet Chicken with Rice and Peas

· 30 min · Chicken · gluten-free, dairy-free, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
• 3/4 cup long-grain white rice
• 1 1/4 cups low-sodium chicken broth
• 3/4 cup frozen peas
• 1 medium yellow onion, finely diced
• 3/4 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Cut the chicken into even ¾-inch pieces so they cook at about the same speed, and dice the onion into ¼-inch pieces.
2. Heat the olive oil in a deep 12-inch skillet over medium-high heat for about 1 minute, until it shimmers but does not smoke.
3. Add the chicken, salt, pepper, garlic powder, and thyme; cook for 4–5 minutes, stirring occasionally, until the pieces are lightly golden outside and no longer look raw on the surface.
4. Stir in the diced onion and cook for 2–3 minutes over medium heat, until it looks translucent and smells sweet.
5. Add the rice and broth, stir once to level the rice, and bring the liquid to a gentle boil over medium-high heat, about 2–3 minutes.
6. Cover the skillet, reduce the heat to low, and simmer for 15 minutes without lifting the lid; the rice should be tender and most of the broth absorbed.
7. Stir in the peas, cover again, and cook over low heat for 2–3 minutes, until the peas are hot and the chicken's thickest pieces read 165°F; if the rice is still firm, add 2 tbsp water and cook covered for 2 more minutes.
8. Turn off the heat and let the skillet stand covered for 3 minutes, then fluff gently with a fork so the rice stays light.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook