Creamy Lemon Chicken Skillet with Spinach & Peas Is High in Protein

Ingredients

• 4 (4-ounce) chicken cutlets
• ¾ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 medium cloves garlic, minced
• ¼ teaspoon crushed red pepper
• 1 ¼ cups reduced-sodium chicken broth
• 2 (8.8-ounce) packages precooked microwaveable brown rice
• 1 (5-ounce) package baby spinach
• 1 cup frozen peas, thawed
• ½ cup half-and-half, warmed
• 2 tablespoons grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• ½ cup crumbled goat cheese

Instructions

1. Pat dry 4 chicken cutlets with paper towels; sprinkle both sides with ¼ teaspoon each salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over high heat. Add the chicken; cook, undisturbed, until deeply golden brown, 2 to 3 minutes. Reduce heat to medium-high; flip the chicken and cook, undisturbed, until an instant-read thermometer inserted into the thickest portion registers 160°F, 3 to 4 minutes. Transfer to a clean cutting board and tent with foil to keep warm. Do not wipe the skillet clean.
2. Reduce heat to medium-low and add chopped onion; cook, stirring often, until softened, about 3 minutes. Add minced garlic, ¼ teaspoon crushed red pepper and the remaining ½ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add 1¼ cups broth, scraping up any browned bits. Stir in 2 packages rice; bring to a lively simmer over medium-high heat. Cook until most of the liquid has been absorbed, about 4 minutes. Remove from heat and stir in 5 ounces spinach in batches until wilted, 3 to 5 minutes. Stir in thawed peas, warmed half-and-half, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 2 tablespoons parsley.
3. Sprinkle with ½ cup goat cheese. Slice the chicken and arrange over the rice mixture in a single layer. Cover the skillet and let stand until the chicken is warmed through and registers 165°F, about 3 minutes. Garnish with additional parsley, if desired.