Skillet Chicken and Rice with Carrots, Peas, and Parmesan

Name: Skillet Chicken and Rice with Carrots, Peas, and Parmesan
Yield: Serves 4 to 6
Ingredients: 3 , bone-in, skin-on split chicken breasts (10 to 12 ounces each), cut in half crosswise; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium onion, chopped medium; 3 , medium carrots, peeled and chopped medium (about 1 1/4 cups); 4 , medium garlic cloves, minced or pressed through a garlic press; 1/2 teaspoon, chopped fresh thyme leaves; 1 1/2 cups, long grain white rice; 1/2 cup, white wine; 3 1/2 cups, low-sodium chicken broth; 1 cup, frozen peas; 2 ounces, Parmesan cheese, grated (about 1 cup)

11 comments

Main Courses

Chicken

Rice

It was no small feat to end up with properly cooked ingredients, all in one pan, all ready at the same time.

SERVES4 to 6

TIME1¼ hour

Skillet Chicken and Rice with Carrots, Peas, and Parmesan

WHY THIS RECIPE WORKS

For our best skillet chicken and rice recipe, we had to determine how to cook the ingredients in concert, with a perfect result. After much testing, we determined that browning bone-in breasts, adding the rice, and then removing the chicken...

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