Skillet Chicken and Rice with Peas and Pancetta
By Jessica RudolphPublished on April 28, 2025
Time
55 minutes
Yield
Serves 4
Ingredients
4 ounces pancetta, cut into ¼-inch pieces6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed1½ teaspoons table salt, divided½ teaspoon pepper 1 onion, chopped fine 1½ cups long-grain white rice, rinsed3 garlic cloves, minced2½ cups chicken broth 1 cup frozen peas 1 tablespoon lemon juice 1 tablespoon chopped fresh dill
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serve drizzled with yogurt or thinned sour cream, if desired.
Instructions
- Cook pancetta in 12-inch nonstick skillet over medium heat until crispy, 6 to 8 minutes. Transfer pancetta to paper towel–lined plate. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat fat left in skillet over medium-high heat until just smoking. Add chicken and cook until golden brown, 3 to 5 minutes per side; transfer to second plate.
- Add onion and remaining ½ teaspoon salt to fat left in skillet and cook until softened, 3 to 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Return chicken to skillet along with any accumulated juices. Bring to simmer, then reduce heat to medium-low. Cover skillet and simmer until liquid is absorbed and chicken registers at least 175 degrees, about 20 minutes.
- Remove pan from heat. Transfer chicken to cutting board. Sprinkle peas over rice; cover; and let sit until peas are warmed through, about 5 minutes. Stir lemon juice and pancetta into rice. Slice chicken ½ inch thick and arrange over rice. Sprinkle with dill. Serve.
Time
55 minutesYield
Serves 4Ingredients
4 ounces pancetta, cut into ¼-inch pieces
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1½ teaspoons table salt, divided
½ teaspoon pepper
1 onion, chopped fine
1½ cups long-grain white rice, rinsed
3 garlic cloves, minced
2½ cups chicken broth
1 cup frozen peas
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
Ingredients
4 ounces pancetta, cut into ¼-inch pieces
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1½ teaspoons table salt, divided
½ teaspoon pepper
1 onion, chopped fine
1½ cups long-grain white rice, rinsed
3 garlic cloves, minced
2½ cups chicken broth
1 cup frozen peas
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
Ingredients
4 ounces pancetta, cut into ¼-inch pieces
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1½ teaspoons table salt, divided
½ teaspoon pepper
1 onion, chopped fine
1½ cups long-grain white rice, rinsed
3 garlic cloves, minced
2½ cups chicken broth
1 cup frozen peas
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
Why This Recipe Works
In this easy one-pan chicken and rice dinner, we rendered pancetta to start, using the flavorful fat to sear the chicken, sweat the onion, and sauté the rice for the pilaf. We then cooked the chicken thighs directly over rice pilaf to imbue the rice with as much rich chicken flavor as possible and then stirred in the crisped pancetta right before serving. Peas, lemon juice, and fresh dill added bright flavors to this comforting dish.
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serve drizzled with yogurt or thinned sour cream, if desired.
Instructions
- Cook pancetta in 12-inch nonstick skillet over medium heat until crispy, 6 to 8 minutes. Transfer pancetta to paper towel–lined plate. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat fat left in skillet over medium-high heat until just smoking. Add chicken and cook until golden brown, 3 to 5 minutes per side; transfer to second plate.
- Add onion and remaining ½ teaspoon salt to fat left in skillet and cook until softened, 3 to 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Return chicken to skillet along with any accumulated juices. Bring to simmer, then reduce heat to medium-low. Cover skillet and simmer until liquid is absorbed and chicken registers at least 175 degrees, about 20 minutes.
- Remove pan from heat. Transfer chicken to cutting board. Sprinkle peas over rice; cover; and let sit until peas are warmed through, about 5 minutes. Stir lemon juice and pancetta into rice. Slice chicken ½ inch thick and arrange over rice. Sprinkle with dill. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments