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    You are in: Home / Recipes / Perfect Skillet Chicken and Rice Recipe
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    Perfect Skillet Chicken and Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    AniSarit's Note:

    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.

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    Units: US | Metric


    1. 1
      Pat the chicken dry with paper towels and season with salt and pepper.
    2. 2
      Dredge the chicken in flour to coat and shake off any excess.
    3. 3
      Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
    4. 4
      Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
    5. 5
      Transfer the chicken to a plate and set aside.
    6. 6
      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.
    7. 7
      Stir in the rice thoroughly and let toast for about 30 seconds.
    8. 8
      Stir in the wine and let the rice absorb it completely, about 1 minute.
    9. 9
      Stir in the broth, scraping up any browned bits.
    10. 10
      Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
    11. 11
      Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
    12. 12
      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.
    13. 13
      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.
    14. 14
      Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
    15. 15
      Add the scallions and lemon juice to the rice.
    16. 16
      Season with salt and pepper to taste and serve with the chicken and lemon wedges.

    Ratings & Reviews:

    • on October 09, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Perfect Skillet Chicken and Rice

    Serving Size: 1 (613 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 625.6
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.5 g
    Cholesterol 68.4 mg
    Sodium 208.4 mg
    Total Carbohydrate 84.8 g
    Dietary Fiber 5.0 g
    Sugars 4.5 g
    Protein 42.2 g

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