Perfect Skillet Chicken and Rice
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts (Be sure to use chicken breasts that are roughly the same size to ensure even cooking, 6-8 ounces eac)
- salt & fresh ground pepper
- 1⁄2 cup unbleached all-purpose flour
- 2 tablespoons canola oil
- 1 medium onion, minced
- 3 medium garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 cups long-grain rice
- 1⁄2 cup dry white wine (do NOT use cooking wine)
- 4 1⁄2 cups low sodium chicken broth
- 1 cup frozen peas
- 5 scallions, sliced thin
- 2 tablespoons fresh lemon juice
- 1 lemon, cut into wedges, for serving
directions
- Pat the chicken dry with paper towels and season with salt and pepper.
- Dredge the chicken in flour to coat and shake off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the rice thoroughly and let toast for about 30 seconds.
- Stir in the wine and let the rice absorb it completely, about 1 minute.
- Stir in the broth, scraping up any browned bits.
- Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
- Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
- Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
- Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
- Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
- Add the scallions and lemon juice to the rice.
- Season with salt and pepper to taste and serve with the chicken and lemon wedges.
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Reviews
-
As published it came out with the rice kind of mushy (may have been my fault, I cooked it until it looked like a gravy not soupy) I would reduce the amount of broth closer to the classic 2-1 ratio for rice, add carrots or other small diced veggie for color and flavor. I would also add a tsp of dried sage with broth. I might brown chicken on both sides for 5 minutes.
RECIPE SUBMITTED BY
AniSarit
Ladera Ranch, California