Skillet Chicken with Rice and Peas

Name: Skillet Chicken with Rice and Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 5 whole Chicken Breast; 1.5 cups Chicken Stock; 0.5 cup Cooking Sherry; 0.25 cup Fresh Parsley; 3.5 whole Fresh Thyme; 0.5 tsp Garlic Powder; 2 cups Green Peas; 1 tsp Italian Seasoning; 1 cup Long-Grain Rice; 4 whole Minced Garlic; 2 tbsp Olive Oil; 1 dash Salt & Pepper; 1 whole Shallot; 8 oz Sliced Mushrooms; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Gluten-Free Comfort-Food

Skillet Chicken with Rice and Peas brings tender chicken, fluffy long-grain rice, and sweet green peas together with mushrooms, shallots, and a touch of sherry for gentle richness. The thyme and parsley brighten each bite, balancing savory depth with fresh herbal notes. It’s a cozy weeknight dinner that feels comforting yet refined enough for casual entertaining.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Mix Italian seasoning, garlic powder, salt, and pepper in a small bowl. Season the pounded chicken with the blended seasonings, and set aside.
2

Add 1 tablespoon olive oil to a large skillet or Dutch oven over medium heat, then add 1 tablespoon butter.
3

When the butter has melted and the oil is hot, cook the shallot and mushrooms for about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the skillet and keep warm.
4

In the same skillet, add the remaining tablespoon each of oil and butter. When the butter has melted and is no longer sizzling, carefully add the chicken and cook until browned, 3 to 5 minutes.
5

Turn the chicken over, then slowly add the dry sherry. Cook for about 2 minutes to let the alcohol cook off.
6

Add the chicken stock, mushroom-shallot mixture, thyme sprigs, and 2 tablespoons parsley to the pan. Bring to a boil and stir in the rice. Lift the chicken so it rests on top of the rice and vegetables. Cover, reduce the heat, and cook for about 15 minutes.
7

Stir in the peas, and stir the rice from the edges of the pan toward the center. Taste and season with salt and pepper, and cook until the rice is tender and the chicken is no longer pink in the center and the juices run clear, about 5 minutes more. Remove the pan from the heat and let it stand, covered, for about 5 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
8

Remove the thyme sprigs, fluff the rice with a fork, and garnish with the reserved fresh minced parsley.