This is quick and tasty weeknight meal that comes together quickly. Make sure to use a non stick skillet with a tight fitting lid.
What you'll need
Ingredients
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, minced
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine or dry vermouth
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
The method
Directions
01
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, about 5 minutes. Transfer the chicken to a plate and set aside.
02
Off the heat, add the butter to the skillet, and swirl to melt. 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.
03
Stir in the wine (or vermouth) 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.
04
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.
05
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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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Quick Skillet Chicken with Rice and Peas
Prep
Cook
Yield
This is quick and tasty weeknight meal that comes together quickly. Make sure to use a non stick skillet with a tight fitting lid.
Ingredients
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, minced
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine or dry vermouth
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
Cook Like James · The method
Directions
1
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, about 5 minutes. Transfer the chicken to a plate and set aside.
2
Off the heat, add the butter to the skillet, and swirl to melt. 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.
3
Stir in the wine (or vermouth) 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.
4
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.
5
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.
Cook Like James
Quick Skillet Chicken with Rice and Peas
Prep
Cook
Yield
This is quick and tasty weeknight meal that comes together quickly. Make sure to use a non stick skillet with a tight fitting lid.
Ingredients
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, minced
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine or dry vermouth
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
Directions
1
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, about 5 minutes. Transfer the chicken to a plate and set aside.
2
Off the heat, add the butter to the skillet, and swirl to melt. 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.
3
Stir in the wine (or vermouth) 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.
4
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.
5
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.
