Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- 1 tsp paprika (optional)
Instructions
- Prep your kitchen by gathering ingredients and tools like a chopping board and skillet.
- Heat olive oil or butter in a large skillet over medium heat. Add onions and garlic; sauté until translucent.
- Add chicken breasts and brown each side for about 5–7 minutes.
- Pour in chicken broth and cream of mushroom soup; season with salt, pepper, and paprika if desired.
- Stir in the rice, ensuring it's coated with the sauce.
- Cover the skillet and simmer on low heat for 20–25 minutes until the rice absorbs all the liquid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg