Prep 10 mins
Cook 20 mins
Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.
- 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
- 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.
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.