Description
A comforting one-pan dish combining juicy chicken, creamy mushroom sauce, and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 chopped onion
- 3 cloves minced garlic
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Thyme or paprika (optional)
Instructions
- Season the chicken breasts with salt, pepper, and any other spices you fancy, like paprika.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for about 5-7 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Stir in the cream of mushroom soup and chicken broth, mixing well to eliminate lumps.
- Pour the rice into the mixture and stir to combine, then lay the chicken breasts back on top.
- Cover the skillet and let it simmer on low for about 20-25 minutes, or until the rice absorbs the liquid and is tender.
- Once cooked, fluff the rice and serve, garnishing with fresh herbs if desired.
Notes
Ensure the rice is cooked through and fluffy; add veggies for added nutrition, and consider using leftovers for even better flavor the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg