Another one skillet meal for your weeknights! Here, we repurpose the chicken marinade, saving half of it for a dressing on the side. In the thick of fall, dishes tend to be richer, but this is a welcomed, light and zesty take on the classic chicken and rice.

If you don’t love chicken breasts, boneless skinless chicken thighs will work well here too. Don’t have thyme? Rosemary, sage, or even parsley are all great swaps.

The recipe below calls for butterflied chicken breasts. If you are not comfortable with that technique, you have a few options. You can ask your butcher for chicken cutlets, which are what is called for below. Some grocery stores sell chicken breasts in this form already. Alternatively, you can pound the chicken breasts until they are about ½ inch thick, and slice them in half. Or you can use chicken thighs; they are often sold in thinner pieces.

** 1/2 cup broth has been added to the recipe to reflect user feedback!