Description
A comforting dish combining tender chicken and fluffy rice in a rich, flavorful sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 can (10.5 oz) cream of chicken soup (or substitute with a homemade version)
- 2 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- Olive oil, for cooking
- Salt and pepper, to taste
- Fresh herbs (like parsley or thyme), for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides. Remove and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until translucent and fragrant.
- Stir in the rice, then pour in the cream of chicken soup and chicken broth. Mix well.
- Return the chicken to the skillet, ensuring it’s nestled into the rice mixture.
- Cover and simmer on low heat for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Serve hot and garnish with fresh herbs.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze in portions for up to three months. Consider marinating the chicken overnight for enhanced flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American