Skillet Chicken and Rice with Carrots, Peas, and Parmesan

Name: Skillet Chicken and Rice with Carrots, Peas, and Parmesan
Yield: Serves 4 to 6
Ingredients: 3 , bone-in, skin-on split chicken breasts (10 to 12 ounces each), cut in half crosswise; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium onion, chopped medium; 3 , medium carrots, peeled and chopped medium (about 1 1/4 cups); 4 , medium garlic cloves, minced or pressed through a garlic press; 1/2 teaspoon, chopped fresh thyme leaves; 1 1/2 cups, long grain white rice; 1/2 cup, white wine; 3 1/2 cups, low-sodium chicken broth; 1 cup, frozen peas; 2 ounces, Parmesan cheese, grated (about 1 cup)

Main Courses
Chicken
Rice

It was no small feat to end up with properly cooked ingredients, all in one pan, all ready at the same time.

SERVES 4 to 6

TIME 1¼ hour

Skillet Chicken and Rice with Carrots, Peas, and Parmesan

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