Easy & Juicy Chicken Rice Skillet With Garden Peas

Method:

1. Season the chicken breast fillets with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast fillets and cook for 3 minutes per side.
3. Remove chicken breast fillets from the skillet and add onions and garlic to it. Cook for 2 – 3 minutes, then add dried oregano and basil and stir together.
4. Stir in the rinsed white rice and put back the chicken breast fillets in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed.
5. Bring to a simmer and turn heat down to low. Cover and cook for 15 minutes.
6. If the rice is tender and the skillet is dry, then the dish is done. But if the rice isn’t quite done and the skillet is dry, add another 1/2 cup of stock, cover the skillet, and continue to simmer for a few more minutes. 
7. When the rice seems just about done, add the frozen garden peas to the skillet. They will thaw quickly.
8. Transfer the rice to a big serving plate, add parsley, and serve warm.