Easy Weeknight Chicken and Rice Skillet

Cook This Meal

Ingredients

• 1 lb boneless chicken thighs or breast cut into bite-size pieces
• 1 cup long-grain rice rinsed
• 2 cups chicken broth low sodium if possible
• 1 small onion diced
• 1 carrot diced
• 1/2 cup frozen peas added near the end
• 2 cloves garlic minced
• 1 tbsp olive oil for the skillet
• 1 tsp paprika or mild chili powder
• 1 tbsp lemon juice for finishing

Steps

1. Season chicken with salt, pepper, and paprika. Warm oil in a large skillet over medium heat.
2. Brown chicken for 3 to 4 minutes, then move it to a plate. It does not need to be fully cooked yet.
3. Add onion, carrot, and garlic to the skillet. Cook 2 to 3 minutes until the onion softens.
4. Stir in rinsed rice and broth, scraping up browned bits from the bottom of the pan.
5. Return chicken to the skillet. Cover and simmer 16 to 18 minutes, until rice is tender.
6. Stir in peas, cover for 2 minutes, then finish with lemon juice and adjust seasoning.