Description
A comforting one-pan dinner with tender chicken and soft rice in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 4–6 boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- Poultry seasoning and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Prepare all ingredients.
- In a large skillet over medium heat, sauté onion in oil until translucent; add garlic until fragrant.
- Brown seasoned chicken pieces on both sides for about 3 minutes.
- Mix cream of mushroom soup with chicken broth and poultry seasoning in a bowl; pour over chicken.
- Sprinkle uncooked rice on top and gently stir.
- Cover skillet tightly with foil or a lid and bake for approximately 1 hour, until chicken is cooked through and rice is tender.
Notes
Use even-size chicken pieces for even cooking. Do not lift the lid while baking for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg