Simple and Delicious: Chicken and Rice with Peas

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The last few days has been nuts.
Just plain nuts.
My husband turned 38 and we threw a little birthday party for him ( blog post coming soon). We had more barbeque than you could shake a stick at. We also had lots of friends and lots of kids and lots of fun. I don’t think the hubby ever thought 38 would be so much fun.
So, the leftovers from this party have been with us since Saturday and we have been living off barbeque, beans and guacamole for the past few days. No body is complaining, but I thought maybe it was time for a change. Variety is the spice of life.
So, this is just about all I could find in my house to cook that went together. Party’s tend to wipe out your food reserves. The dish came out so much better than I expected. The rice has a risotto quality to it. It’s creamy and savory and the peas give it just the right pop of sweetness. It’s a light a filing meal and even my kids ate it, so it has to be good!
Feel free to substitute any kind of frozen veggie for the peas.

Skillet Chicken and Rice with Peas
adapted from The Best Skillet Recipes


4 boneless, skinless chicken breasts ( if they are large, cut them in half like I have done here)
1/2 cup AP Flour
salt and Pepper
2 T vegetable oil
2 T unsalted butter
1 medium onion, minced
1 1/2 cups long grain white rice
3 garlic cloves, minced
pinch of red pepper flakes
41/2 cups chicken broth
1 cup frozen peas

Place the flour in a shallow dish and season with salt and pepper.

Pat chicken dry with a towel and cut in half if necessary

then dredge in the flour mixture. Heat oil in a large skillet.

Add chicken and brown on each side until lightly golden, about 6 minutes.

Set the chicken aside and pour off the fat and then add butter to pan. Add in the onions and a pinch of salt and then saute for about 5 minutes or until softened. ( by the way, does anything smell better than onions cooking in butter? I don’t think so)

Stir in the rice, red pepper flakes, and garlic. Cook for 30 seconds.

Stir in the broth making sure to get all the brown bits off the bottom.

Nestle the chicken back into the pan. Bring to a simmer.

Cover and cook for 10 minutes on medium low heat.

Remove chicken from the pan and cook for another 10 minutes. Add peas to the pan and stir in to heat through.

Serve with the chicken straight from the pan. Enjoy!

Skillet Chicken and Rice with Peas

adapted from The Best Skillet Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: main dish
Cuisine: american
Keyword: chicken, peas, rice
Servings: 4
Calories: 780kcal
Author: jodiemo

Ingredients

  • 4 boneless skinless chicken breasts ( if they are large, cut them in half like I have done here)
  • 1/2 cup all purpose flour
  • salt and Pepper
  • 2 T vegetable oil
  • 2 T unsalted butter
  • 1 medium onion minced
  • 1 1/2 cups long grain white rice
  • 3 garlic cloves minced
  • pinch of red pepper flakes
  • 41/2 cups chicken broth
  • 1 cup frozen peas

Instructions

  • Place the flour in a shallow dish and season with salt and pepper. Pat chicken dry with a towel and cut in half if necessary then dredge in the flour mixture. Heat oil in a large skillet.
  • Add chicken and brown on each side until lightly golden, about 6 minutes.
  • Set the chicken aside and pour off the fat and then add butter to pan. Add in the onions and a pinch of salt and then saute for about 5 minutes or until softened. ( by the way, does anything smell better than onions cooking in butter? I don't think so)
  • Stir in the rice, red pepper flakes, and garlic. Cook for 30 seconds.
  • Stir in the broth making sure to get all the brown bits off the bottom.
  • Nestle the chicken back into the pan. Bring to a simmer.
  • Cover and cook for 10 minutes on medium low heat.
  • Remove chicken from the pan and cook for another 10 minutes. Add peas to the pan and stir in to heat through. Serve with the chicken straight from the pan. Enjoy!

Nutrition

Calories: 780kcal | Carbohydrates: 81g | Protein: 62g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 159mg | Sodium: 4678mg | Potassium: 2033mg | Fiber: 3g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 104.3mg | Calcium: 122mg | Iron: 5.1mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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