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Skillet Chicken and Rice
Skillet Chicken and Rice
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Kid-friendly Skillet Chicken and Rice - easy one-pot meal for busy weeknights. Pair with salad for a quick and satisfying dinner.
Ingredients:
  • 1 pound boneless skinless chicken breast, cut into slices 1/2-inch thick and 2-3 inches long
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 1/2 cups long-grain white rice, rinsed well
  • 3-4 cups chicken stock
  • 1 cup frozen sweet peas
  • Fresh parsley, garnish
Instructions:
  • Prepare the chicken: generously season sliced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 3 minutes on each side until nicely browned, ensuring it is not fully cooked through.
  • Saute the onions and garlic: Transfer the chicken from the skillet and introduce the onions and garlic. Saute for 2-3 minutes until tender. Stir in dried oregano and basil for a burst of aromatic flavors.
  • Add the rinsed white rice and chicken pieces back in the skillet. Pour in 3 cups of chicken stock, gently stirring to distribute evenly. Simmer on low heat, cover, and cook for 15 minutes.
  • Check the rice after 15 minutes to ensure it's tender and the skillet is dry. If the rice needs more time and the skillet is dry, add 1/2 cup of broth, cover, and simmer a few more minutes. If the rice is ready but there's excess stock, uncover and cook off for a few minutes. Finally, add frozen peas to the skillet for a quick thaw before serving.
  • Garnish the completed chicken and rice skillet with fresh parsley. For reheating, store leftovers in the fridge for up to five days. Reheat in the microwave in 30-second intervals on high or in a skillet over medium-low heat with a bit of water. Alternatively, freeze the chicken and rice for up to three months.

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