Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 cups long-grain white rice
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Heat olive oil in a large skillet over medium heat. Sauté seasoned chicken breasts for about 5 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, add onions and garlic; sauté until soft and fragrant.
- Stir in cream of chicken soup and chicken broth; combine well. Season with salt, pepper, and garlic powder.
- Return chicken to the skillet, ensuring it's well-coated with the sauce.
- Transfer everything to the prepared baking dish, cover with aluminum foil, and bake for about 30 minutes until cooked through.
- Serve over cooked white rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 490
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg