Yield: 4 to 6 Servings

Adapted from Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done.
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.