Perfect Skillet Chicken and Rice

Recipe by AniSarit
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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