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Skillet Chicken and Rice with Peas
adapted from The Best Skillet Recipes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
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!
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