Skillet Chicken and Rice with Peas and Scallion

This recipe for Skillet Chicken and Rice with Peas and Scallion was something I saw on America's Test Kitchen awhile back. I kept meaning to make it but it was alway preempted by another dish. It finally made its way into the rotation this week and man am I glad it did. This is a fantastic one-pot meal (which is always nice).


I love creamy rice dishes and this had just the right sauce-to-rice ratio. Unfortunately I only had 1 cup of rice and the recipe called for 1 1/2 cups, but I just decreased the liquid by a cup and it worked out fine. SP said there was too much chicken (I was shocked that my carnivore said that), but I think that's because there was less rice then there should have been. I loved the peas (another huge thanks to Alosha for turning me on to C&W frozen vegetables) and the freshness of the scallions. Definitely something we'll be making again.


Skillet Chicken and Rice with Peas and Scallion
Recipe from America's Test Kitchen

4 boneless skinless chicken breasts
1/2 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, minced
3 medium cloves garlic, minced
1/8 teaspoon red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine (vermouth)
4 1/2 cups low-sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 tablespoons fresh lemon juice

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 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.