Summer Chicken & Rice Skillet
A one-pan dish featuring crispy chicken and fluffy rice, perfect for hot summer evenings without the fuss of multiple pots and pans.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts Skinless for a lighter option
- 1 cup white rice Jasmine or basmati works well
- 1 medium onion Chopped
- 2 cloves garlic Minced
- 2 cups chicken broth Low-sodium preferred
Seasonings and Extras
- 1 teaspoon paprika Optional for flavor
- 1 tablespoon butter For topping
- 1 cup frozen peas Add at the end
- 1 slice lemon For squeezing before serving
- to taste salt and pepper For seasoning
- to taste dried herbs Use your favorites
Instructions
Preparation
- Heat oil in a large skillet over medium-high heat. Place chicken skin-side down and let it cook without moving it until it becomes crispy and golden brown.
- Flip the chicken once and add chopped onion and minced garlic to the skillet. Cook until fragrant.
- Stir in the rice, ensuring it absorbs the flavors from the skillet.
- Pour in the chicken broth, cover tightly, and let simmer for 18 minutes without lifting the lid.
- After 18 minutes, add frozen peas and a pinch of salt, then squeeze lemon juice on top. Fluff the rice and serve.
Notes
For best results, do not move the chicken too soon. Use low-sodium broth for a healthier option and consider adding more vegetables like bell peppers or spinach.