Skillet Chicken and Rice with Carrots Peas and Parmesan
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)
Instructions
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