Name: Chicken & Rice with Peas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 (6-ounce) boneless chicken thigh; ⅛ teaspoon black pepper and dash salt; 1 tablespoon all-purpose flour; 2 teaspoons vegetable oil; 2 teaspoons unsalted butter; ⅛ teaspoon onion powder; ½ cup instant white rice; 1 clove garlic (minced); ⅛ teaspoon red pepper flakes; ½ cup chicken broth; ¼ cup frozen peas; 1 teaspoon lemon juice (fresh squeezed)

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This one-pan chicken, rice, and peas dinner is ready in just 30 minutes and perfect for busy weeknights when you want something hearty without the hassle. Juicy chicken, tender rice, and sweet peas come together in one pan for easy prep and even easier cleanup!

A white skillet contains cooked rice, green peas, and two pieces of seasoned chicken. A fork and knife are placed beside the skillet on a light-colored surface.

Check out more 30 minute dinners for one like Honey Chicken and Broccoli Stir Fry or Sweet and Spicy Chicken.

Ingredients You Need

Nothing fancy, all ingredients are easy to find in your local market.

Ingredients for a chicken dish arranged on a white surface, including chicken thigh, peas, lemon, garlic, broth, seasonings, rice, oil, butter, and flour in small bowls.

Important Note: Don’t use a regular rice, it won’t cook properly. If you do want to use regular rice, then cook it separately.

Step-by-Step Photos

Six-panel image showing steps of a chicken and rice recipe: chicken coated in flour, added to pot with rice, liquid, and peas, then cooked until completed.

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A white skillet contains cooked rice, peas, and seasoned chicken thigh. A black fork is placed to the left of the skillet on a light wood surface.

Chicken & Rice with Peas

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A cozy one-skillet meal ready in 30 minutes! Juicy chicken, tender rice, and sweet peas make this quick dinner for one both satisfying and simple to clean up.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 1 person

Calories: 493

Ingredients Method Nutrition Notes

Ingredients

1 (6-ounce) boneless chicken thigh
⅛ teaspoon black pepper and dash salt
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
2 teaspoons unsalted butter
⅛ teaspoon onion powder
½ cup instant white rice
1 clove garlic minced
⅛ teaspoon red pepper flakes
½ cup chicken broth
¼ cup frozen peas
1 teaspoon lemon juice fresh squeezed

Recipe Directions

Heat the oil in a in an 8-inch skillet over medium-high heat. Place the flour in a shallow dish. Season the chicken with the salt and pepper. Dredge the chicken in the flour.
Transfer chicken to the heated skillet. Brown the chicken on the top side only, this takes about 3-4 minutes. Transfer chicken to a plate and set aside.
In the same skillet, reduce heat to medium and melt the butter. and add the garlic powder.Stir in the instant rice, garlic, and red pepper flakes. Stir constantly for about 30 seconds.
Pour in the chicken broth and stir, scraping up any of the cooked chicken bits left in the pan.
Transfer the chicken to the skillet on top of the rice, placing it with the uncooked side down and the brown side up the middle of the pan. Cover and cook over low heat. Add in the peas after 5 minutes and continue cooking until the liquid is absorbed and the rice cooked. The chicken should reach an internal temperature of 165 degrees, about 10 minutes.
Remove skillet from heat and add the lemon juice and green onion, stirring gently to mix into the rice.

Nutrition

Serving: 1plateCalories: 493kcalCarbohydrates: 48gProtein: 31gFat: 22gSodium: 458mgFiber: 6gSugar: 4g

Notes

Do not substitute regular rice, because it will not cook properly. If you do not want to use an instant rice you will need to cook the rice separately.

Use an instant read thermometer to check the internal temperature of the chicken, if need continue to cook for a few minutes more. Add extra liquid if needed.

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How to Store and Reheat Leftovers

How to Store

Let the chicken and rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 2 days.

How to Reheat

Rice can dry out or get hard when reheated, so add a splash of water or chicken broth before warming to help loosen it up and bring back some moisture.

Microwave: Place in a microwave-safe dish, sprinkle with 1–2 teaspoons of water or broth, cover loosely, and heat in 30-second intervals, stirring in between, until warmed through.
Stovetop: Reheat in a small skillet over low heat with a splash of water or broth, stirring occasionally until everything is hot and steamy.

Avoid reheating more than once for best texture and safety.