Skillet Chicken with Rice and Peas

Of all the weeknight dinner dilemmas, the quest for a meal that is simultaneously comforting, quick, and a hit with everyone at the table is the most legendary. For the longest time, I felt like I was chasing a myth. Then, one particularly chaotic Tuesday, this Skillet Chicken with Rice and Peas recipe entered my life, and the kitchen landscape changed forever. I still remember the aroma that filled the house as the chicken sizzled to a perfect golden-brown, its flavors seeping into the fragrant garlic and onions below. My family, initially scattered around the house, slowly gravitated towards the kitchen, drawn in by the promise of something truly delicious. When I finally brought the single, heavy skillet to the table, steaming and vibrant with green peas, the reaction was immediate. It wasn’t just the silence that followed the first few bites, but the genuine “Wow, this is amazing!” comments that sealed the deal. It felt like a culinary magic trick—a complete, wholesome, and incredibly flavorful meal all cooked in one pan, meaning less time cooking and even less time cleaning. It has since become our go-to comfort meal, the one I turn to when I need a guaranteed win. It’s a testament to the fact that simple ingredients, when treated with a little care, can create something truly extraordinary.

Ingredients

• 2 lbs Bone-in, Skin-on Chicken Thighs (about 4-5 thighs): The hero of our dish. Using bone-in, skin-on thighs ensures the meat stays incredibly juicy and tender, while the skin crisps up to a beautiful golden-brown, rendering its flavorful fat to cook the rice.
• 1 tbsp Olive Oil: A quality extra virgin olive oil is used to help kickstart the searing process for the chicken and to sauté our aromatics.
• 1 ½ tsp Kosher Salt, divided: Essential for seasoning the chicken and the overall dish. Kosher salt’s larger crystals make it easier to season evenly.
• 1 tsp Black Pepper, freshly ground: Provides a gentle, pungent heat that complements the richness of the chicken.
• 1 large Yellow Onion, finely chopped: This aromatic vegetable builds the foundational sweet and savory flavor base of the entire dish.
• 4 cloves Garlic, minced: Adds a pungent, aromatic depth that is crucial for a savory rice dish. Don’t be shy with the garlic!
• 1 ½ cups Long-Grain White Rice: The perfect grain for this skillet meal. Long-grain rice cooks up into light, fluffy, and separate grains that absorb the chicken broth beautifully without becoming mushy.
• 3 ½ cups Low-Sodium Chicken Broth: This is the cooking liquid for our rice. Using a low-sodium version allows you to control the final saltiness of the dish.
• 1 tsp Dried Thyme: Adds a subtle, earthy, and slightly minty note that pairs wonderfully with chicken.
• ½ tsp Smoked Paprika: Lends a beautiful, warm color and a subtle smoky flavor that elevates the entire profile of the meal.
• 1 cup Frozen Peas: Stirred in at the very end, these add a pop of vibrant color, a touch of sweetness, and a lovely textural contrast.
• 2 tbsp Fresh Parsley, chopped: For garnish. It adds a final touch of fresh, bright, and peppery flavor that cuts through the richness.
• 1 Lemon, cut into wedges: For serving. A fresh squeeze of lemon juice at the end brightens up all the flavors and adds a welcome acidity.

Instructions

1. Prepare and Season the Chicken: Begin by patting the chicken thighs completely dry with paper towels. This step is crucial for achieving a crispy, golden-brown skin. Season both sides of the chicken thighs generously with 1 teaspoon of the kosher salt and all of the black pepper.
2. Sear the Chicken: Place a large, heavy-bottomed skillet (a 12-inch cast-iron or stainless steel skillet works best) over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Make sure not to overcrowd the pan; cook in two batches if necessary. Sear the chicken for 6-8 minutes without moving it, until the skin is deeply golden-brown and crispy. Flip the chicken and cook for another 3-4 minutes on the other side. The chicken will not be cooked through at this point. Transfer the seared chicken to a plate and set it aside.
3. Sauté the Aromatics: Reduce the heat to medium. There should be a good amount of rendered chicken fat in the skillet. If there’s more than 2 tablespoons, carefully pour off the excess. Add the chopped yellow onion to the skillet and sauté for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Scrape up any browned bits (fond) from the bottom of the pan as the onions release their moisture. Add the minced garlic, dried thyme, and smoked paprika. Cook for another minute until the garlic is fragrant, being careful not to burn it.
4. Toast the Rice: Add the long-grain white rice directly into the skillet with the aromatics. Stir continuously for about 2 minutes. This step, known as toasting, coats each grain of rice in the flavorful fat and helps it to absorb liquid more evenly, preventing mushiness and resulting in a fluffier final texture.
5. Deglaze and Simmer: Pour in the chicken broth and the remaining ½ teaspoon of kosher salt. Bring the liquid to a rolling boil, stirring and scraping the bottom of the skillet with a wooden spoon to release any last flavorful bits stuck to the pan.
6. Combine and Cook: Once boiling, nestle the seared chicken thighs back into the rice and broth mixture, skin-side up. Allow any accumulated juices from the plate to pour back into the skillet. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20-25 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice perfectly.
7. Add Peas and Rest: After the simmering time is up, turn off the heat. Remove the lid and quickly scatter the frozen peas over the top. Immediately place the lid back on the skillet and let it stand, off the heat, for another 10 minutes. This resting period allows the peas to steam through, the rice to absorb any remaining liquid, and the chicken to finish cooking and become exceptionally tender as its juices redistribute.
8. Fluff and Serve: Remove the lid. Use a fork to gently fluff the rice and peas around the chicken pieces. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.

Nutrition Facts

• Servings: 4-5
• Calories Per Serving: Approximately 550-650 kcal
• Protein: This dish is a fantastic source of high-quality protein, primarily from the chicken thighs, which is essential for muscle repair, immune function, and overall body maintenance. A single serving provides a substantial amount to keep you feeling full and satisfied.
• Carbohydrates: The long-grain white rice serves as the primary source of carbohydrates, providing the necessary energy to fuel your body and brain.
• Fat: Healthy fats from the olive oil and the rendered chicken skin contribute to the rich flavor and aid in the absorption of fat-soluble vitamins. Using skin-on thighs provides a balance of fats that adds to the satiety of the meal.
• Fiber: While not a high-fiber dish, the peas and onions contribute a modest amount, aiding in digestion and promoting gut health.

Preparation Time

This recipe is designed for efficiency without sacrificing flavor. The total time from start to finish is approximately 55 minutes. This includes a 15-minute preparation window for chopping vegetables and seasoning the chicken, followed by a 40-minute active and inactive cooking time, making it an ideal meal for a busy weeknight when you crave something wholesome and homemade.

How to Serve

This one-pan wonder is a complete meal on its own, but you can easily elevate the dining experience with a few simple additions and thoughtful presentations.

• Family-Style Skillet Service:
  • The most impressive and rustic way to serve is directly from the skillet. Place a trivet in the center of your dining table and bring the entire pan out for everyone to serve themselves. It creates a warm, communal, and inviting atmosphere.
• Plated Presentation:
  • For a more refined look, spoon a generous portion of the rice and peas onto a plate.
  • Top with one of the perfectly cooked chicken thighs.
  • Garnish with a sprinkle of fresh parsley and place a lemon wedge on the side of the plate.
• Perfect Pairings (Side Dishes):
  • Simple Green Salad: A crisp salad with a light vinaigrette offers a refreshing contrast to the rich, savory flavors of the chicken and rice.
  • Steamed or Roasted Greens: A side of steamed green beans, roasted broccoli, or sautéed asparagus adds another layer of nutrition and vibrant color.
  • Crusty Bread: A warm, crusty baguette or sourdough slice is perfect for sopping up any delicious pan juices left on the plate.
• Flavorful Toppings and Garnishes:
  • Fresh Herbs: Beyond parsley, a sprinkle of fresh thyme or chives can add another dimension of flavor.
  • A Touch of Heat: A pinch of red pepper flakes or a drizzle of your favorite hot sauce can be a great addition for those who enjoy a spicier kick.
  • Creamy Element: A dollop of plain Greek yogurt or sour cream on the side can add a cool, tangy contrast that beautifully complements the dish.
  • Cheese: A light grating of Parmesan or Pecorino Romano cheese over the top just before serving adds a salty, nutty finish.

Additional Tips

1. The Secret to Crispy Skin is a Dry Surface: Don’t underestimate the power of patting the chicken thighs dry with paper towels. Moisture is the enemy of crispiness. A dry surface allows the skin to make direct, hot contact with the pan, rendering the fat and creating that irresistible, crunchy texture.
2. Don’t Skip Toasting the Rice: Stirring the dry rice in the hot, rendered chicken fat and aromatics for a minute or two is a game-changer. This simple step infuses each grain with flavor and helps them maintain their individual integrity, leading to a much fluffier, less sticky result.
3. Embrace Ingredient Variations: This recipe is a fantastic template. Swap the peas for chopped broccoli florets (add them with the broth), fresh spinach (stir it in at the end until wilted), or a can of drained and rinsed chickpeas. For a different flavor profile, consider adding sliced mushrooms with the onions or using cooked, sliced beef sausage stirred in with the peas.
4. Respect the Simmer – Don’t Peek!: Once you cover the skillet, resist the temptation to lift the lid. The trapped steam is precisely what cooks the rice to perfection. Lifting the lid releases that steam, altering the cooking time and liquid ratio, which can lead to unevenly cooked or dry rice.
5. Deglazing Unlocks Hidden Flavor: Those browned bits stuck to the bottom of the pan after searing the chicken are called “fond.” They are concentrated pockets of flavor. When you pour in the chicken broth, use your spoon to scrape them all up. This process, called deglazing, incorporates all that deep, caramelized chicken flavor directly into your cooking liquid.
6. The Final Rest is Not Optional: Letting the dish rest, covered and off the heat, for 10 minutes is a crucial final step. It allows the chicken juices to redistribute throughout the meat (making it more tender), the rice to absorb the last bit of steam, and all the flavors to meld together harmoniously.
7. Make It Creamy: For a richer, creamier version, stir in ¼ to ½ cup of heavy cream or full-fat coconut milk after the final 10-minute rest. Gently stir to combine, allowing the residual heat to warm the cream through. You can also stir in 2 ounces of softened cream cheese for a tangy, creamy finish.
8. Control Your Heat: Pay attention to your stove’s heat levels. You want a solid medium-high heat for a good sear on the chicken, but you must reduce it to a true low simmer for the rice. If the heat is too high during the simmering phase, the bottom can scorch before the rice is fully cooked.

FAQ Section

1. Can I use boneless, skinless chicken breasts instead of thighs?
Absolutely. However, chicken breasts are much leaner and can dry out more easily. To use them, cut them into 1-inch chunks. Sear them for just 2-3 minutes per side until lightly golden, then remove them from the pan. Follow the rest of the recipe as directed. Add the seared chicken breast chunks back into the skillet for the final 10-minute resting period (when you add the peas) to gently cook through without becoming tough.

2. What is the best kind of rice for this skillet recipe?
Long-grain white rice is the top choice because its low starch content helps it cook up into separate, fluffy grains. Jasmine or Basmati rice are also excellent alternatives and will add their own subtle, fragrant aroma to the dish. I would avoid using short-grain rice like Arborio, as it will release too much starch and result in a texture that is more like risotto. Brown rice can be used, but it requires more liquid (about an extra ½ to ¾ cup of broth) and a longer simmering time (around 40-45 minutes).

3. Can I add more vegetables to this dish?
Yes, this recipe is very forgiving and welcomes more vegetables! Heartier vegetables like diced carrots, celery, or bell peppers can be added along with the onions to soften. Sliced mushrooms are also a great addition at this stage. For delicate greens like baby spinach or kale, stir them in at the very end with the peas; the residual heat will be enough to wilt them perfectly.

4. My rice came out mushy or sticky. What did I do wrong?
This is a common issue with a few possible causes. The most likely culprit is an incorrect liquid-to-rice ratio or not toasting the rice. Be sure to measure your broth and rice accurately. Another reason could be peeking! Lifting the lid during the simmer releases steam, which can mess up the cooking process. Finally, ensure you’re using long-grain rice, as other varieties can become naturally stickier.

5. How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until hot. For a better texture, reheat it in a skillet over medium-low heat. Add a splash of chicken broth or water to help steam the rice and prevent it from drying out, and cover the pan until everything is warmed through.

6. Is this Skillet Chicken and Rice recipe freezer-friendly?
Yes, it can be frozen, though the texture of the rice may change slightly upon reheating. To freeze, allow the dish to cool completely. Portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it up in a skillet with a splash of broth, as described above.

7. What type of skillet is best for this recipe?
A large (12-inch), heavy-bottomed skillet is ideal as it provides even heat distribution, which is key for both searing the chicken and cooking the rice evenly. A well-seasoned cast-iron skillet is a fantastic choice because it excels at creating a great crust on the chicken. A heavy-duty stainless steel or a deep, oven-safe non-stick pan will also work very well.

8. How do I know when the chicken is fully cooked?
While the chicken will largely cook through during the simmering phase, the final check is key. The most reliable way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken thigh, avoiding the bone. The internal temperature should register at least 165°F (74°C). If you don’t have a thermometer, the juices should run clear when the chicken is pierced with a knife.