Skillet Chicken and Rice with Peas and Scallions

By norsegal8

Ingredients

• 4 (6 to 8-ounce) boneless, skinless, chicken breasts
• table salt
• black pepper
• 1/2 all-purpose flour
• 2 Tbsp. vegetable oil
• 2 Tbsp. unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 1 1/2 cups long-grain white rice
• 4 1/2 cups chicken stock
• 1 cup frozen peas
• 5 scallions, slice thin
• 2 Tbsp. lemon juice

Details

Servings 4

Preparation

Step 1

1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour to coat ans shake off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat just until 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 tsp. salt and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let it 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 up, and add any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 to 165 degrees, 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 id absorbed and the rice is tender, 8 to 12 minutes longer.
5. Off the heat, sprinkle in 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.