One-Pan Simple Chicken and Rice Delight

1.Heat olive oil in a large skillet over medium heat.

2.Season the chicken breasts with salt, pepper, paprika, onion powder, and thyme on both sides.

3.Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.

5.Stir in the rice and cook for another 2 minutes, allowing it to toast slightly.

6.Pour in the chicken broth and lemon juice, and bring to a boil.

7.Reduce the heat to low, return the chicken to the skillet, and add the frozen peas and carrots on top of the rice.

8.Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid, and the chicken is cooked through.

9.Remove from heat and let it sit covered for an additional 5 minutes before serving.

10.Fluff the rice with a fork, garnish with fresh parsley, and serve hot.