One-Skillet Butter Baked Chicken & Rice with Peas

 

What You'll Need

 

• 4–6 chicken thighs
• 12 tablespoons butter (1 1/2 sticks), divided
• 4–6 tablespoons Pam’s Prep All Purpose Seasoning
• 1 yellow onion, chopped
• 4–6 cloves garlic, chopped
• 1/2 green bell pepper, chopped
• 3 cups chicken broth (divided: 1 cup for rice, 2 cups for cooking)
• 6 ounces frozen green peas, thawed
• 1 cup uncooked basmati rice

 

How to Make It

 

1. Prep the Chicken:

• Wash and clean chicken thighs with cold water and lemon juice.
• Pat dry and season both sides with 2–3 tablespoons Pam’s Prep All Purpose Seasoning. Set aside.

 

2. Sauté the Veggies & Rice:

• Preheat oven to 375°F (190°C).
• In a large cast iron skillet, melt 8 tablespoons (1 stick) of butter.
• Add chopped onion, garlic, bell pepper, and 1 tablespoon seasoning. Sauté until fork tender.
• Stir in rice and another tablespoon of seasoning. Cook 1–2 more minutes to coat the rice.
• Pour in 2 cups of chicken broth and stir to combine.

 

3. Bake the Chicken:

• Place the seasoned chicken thighs on top of the rice, skin-side up.
• Cover and bake at 375°F for 30 minutes.

 

4. Add the Peas:

• Remove the skillet from the oven, uncover, and add the green peas.
• Return to the oven uncovered and bake for an additional 10 minutes.

 

Final Touch

Serve warm straight from the skillet. ENJOY!

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