Easy Skillet Chicken and Rice Recipe (with Peas)
This chicken and rice recipe is an easy, comforting meal that can be anytime of the year. It's made in one pan, minimal ingredients and done in less than 40 minutes!
Servings: 4 servings
Calories: 707kcal
Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast or thighs, cut into like-size pieces
- 1 ½ cups rice
- 3 cups low sodium chicken broth
- 1 cup heavy cream
- 2 cups frozen peas
- 2 teaspoons salt divided
- 1 ½ teaspoons freshly ground black pepper divided
- 1 teaspoon garlic powder divided
Instructions
- Heat a large skillet, like this one, over medium-high heat. Add the olive oil— allow the oil to get hot.
- Meanwhile, to a small bowl, add the chicken and half of the salt, pepper, and garlic powder. Stir together, then add to the hot skillet. Cook the chicken for 5 minutes until browned. The chicken will not be cooked through, that's OK! Remove from the skillet and set aside.
- Add the rice into the skillet and let it toast for about 3 minutes. Then, add the chicken broth, heavy cream and remaining salt, pepper, and garlic powder. Stir together— this will help get the brown bits from the chicken up from the bottom. Stir in the chicken. Place a lid on the skillet and let it cook for 25 minutes, stirring occasionally to ensure that the rice doesn't stick to the bottom. Around 20 minutes, stir in the peas.
- Serve immediately. Garnish with parsley, if desired. Leftovers stay fresh for up to 1 week in the refrigerator.
Notes
- Make Ahead Instructions: Leftovers stay fresh in the refrigerator for up to 1 week. This can be fully pre-made and frozen for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator, then heat as desired.
- Chicken: You can use any type of chicken. I typically always have chicken breast on hand so that's what I used. You want them in like-size pieces for even cooking.
- Rice: Long grain white rice works best for this recipe, but if you substitute let me know!
- Chicken Stock: Using chicken stock provides the most flavor.
- Heavy Cream: For the creaminess, it's best to use heavy cream. Though you can substitute with other types of milk, if needed.
- Peas: We love peas in my house, but if you don't, you can substitute with another vegetable. Depending on the vegetable, you may need to add it sooner since peas cook very quick!
Nutrition
Calories: 707kcal | Carbohydrates: 71g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 1371mg | Potassium: 904mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1467IU | Vitamin C: 31mg | Calcium: 94mg | Iron: 3mg
