Chicken and rice skillet made in one pan with tender seasoned chicken, fluffy rice, herbs, and sweet peas. A simple high-protein family dinner.

1 pound boneless, skinless chicken breasts, sliced 1/2-inch thick and 2 to 3 inches long

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 small yellow onion, diced

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 1/2 cups long-grain white rice, rinsed

3 to 4 cups chicken broth

1 cup frozen sweet peas

2 tablespoons chopped fresh parsley

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1. Season the sliced chicken with salt and black pepper.

2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 3 minutes per side until lightly browned. Remove and set aside.

3. In the same skillet cook diced onion 2 to 3 minutes. Stir in garlic, oregano, and basil for 30 seconds.

4. Add rinsed rice and stir to coat. Return chicken to the pan.

5. Pour in 3 cups broth. Bring to a light simmer, cover, and cook 15 minutes on low.

6. If needed, add 1/2 cup more broth and continue cooking until rice is tender.

7. Stir in frozen peas and cook 2 to 3 minutes.

8. Garnish with fresh parsley and serve.

Add extra broth if rice absorbs liquid too quickly.

Boneless chicken thighs may be substituted.

Store leftovers refrigerated up to 4 days.