Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 cup long-grain white rice, rinsed well
  • 2 cups low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 cup frozen peas, thawed
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and oregano. Add chicken in a single layer and cook without stirring for 3–4 minutes until a mahogany-colored crust forms. Flip and brown for another 3 minutes, then remove chicken from the pan and set aside on a plate.
  2. Reduce heat to medium and melt the butter. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the rinsed, dry rice to the skillet. Stir constantly for 2–3 minutes until the edges of the rice grains look translucent and smell nutty.
  4. Pour in the broth and white wine, scraping the bottom of the pan to release the brown bits. Bring to a boil, then stir the browned chicken and any accumulated juices back into the pan.
  5. Cover with a tight-fitting lid and reduce heat to low. Simmer for 18–20 minutes without lifting the lid.
  6. Turn off the heat. Gently fold in the thawed frozen peas and fresh parsley. Drizzle with lemon juice and let the pan rest, covered, for 5 minutes before serving.