Heat the oil in a large skillet or pan over medium-high heat.
Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pan and set aside.
Add the chopped onion to the same pan and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the uncooked rice to the pan and stir for 1 minute to toast it slightly.
Pour in the broth (or water), add salt and pepper, and dried herbs if using.
Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until most of the liquid is absorbed and rice is tender.
Return the cooked chicken to the pan. If using optional peas or corn, stir them in now.
Cover and let stand for 5 minutes off the heat to allow flavors to meld.
Fluff with a fork and serve hot.
💡 Pro Tips for Skillet Success:
- 🧅 Don't rush cooking the onion and garlic; they build the base flavor!
- 🔥 Want a little heat? Add a pinch of red pepper flakes when you add the garlic.
- 🥕 Add other quick-cooking veggies like diced carrots or bell peppers for extra goodness!
- leftovers taste great the next day!
