Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (parsley or thyme) for garnish
Instructions
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, sauté diced onions and minced garlic until translucent, about 2-3 minutes. Stir in cream of mushroom soup, chicken broth, and heavy cream. Mix until smooth and heated through.
- Add uncooked rice to the sauce, stirring to coat evenly. Place the cooked chicken breasts on top. Cover and simmer on low heat for 20-25 minutes, until rice is tender and has absorbed the sauce.
- Check seasoning, adjust if needed. Garnish with chopped fresh herbs. Serve hot with a generous portion of chicken and rice.
Notes
- Use freshly chopped herbs like parsley or thyme for best flavor.
- For a creamier sauce, add extra heavy cream or cream cheese.
- This dish pairs well with steamed vegetables or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg