Skillet Lemon Chicken with Rice and Peas

By SO1292

Ingredients

• 4 boneless, skinless chicken breasts (1.5 lbs)
• salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• 2 garlic cloves minced
• 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
• 1.5 cups instant rice
• 1.5 cups low sodium chicken broth
• 1 cup frozen peas

Details

Servings 4

Preparation

Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 4 minutes per side. Transfer to plate

2. Melt butter in empty skillet. Cook onion until softened, about 5 minutes. Stir in garlic, lemon zest, and 1/2 teaspoon salt and cook until gragrant, about 30 seconds. Stir in rice and broth and bring to boil. Reduce heat to medium-low, nestle browned chicken into rice and cook covered until liquid is absorbed and chicken is cooked through, about 10 minutes. Stir in peas and lemon juice and cook until heated through, about 1 minute. Season with salt and pepper. Serve.