Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Season the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until golden brown on both sides, about 6-8 minutes. Remove and set aside.
- In the same skillet, add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook for another minute.
- Add rice to the skillet and stir to coat with oil and onions. Cook for 2 minutes.
- Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a boil.
- Return chicken breasts to the skillet, nestling them into the rice. Reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat, add frozen peas and thyme, and let stand covered for 5 minutes. Fluff rice with a fork and serve hot.
Notes
- For extra flavor, add diced bell peppers or mushrooms during the onion sautéing step.
- You can substitute brown rice for white rice for a healthier option, but increase cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern Comfort Food
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 930mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg