Description
A comforting and creamy one-skillet dish featuring golden-browned chicken and flavorful rice, perfect for family dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, chopped
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 can (10.5 oz) cream of chicken soup
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or parsley) for garnish
Instructions
- Finely chop the onions and garlic.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper and brown them for about 5 minutes on each side. Remove the chicken from the skillet and set aside.
- Add the chopped onions and minced garlic to the skillet and sauté for about 3 minutes until softened and fragrant.
- Stir in the rice, allowing it to get coated in the oils.
- Pour in the chicken broth and soy sauce, then bring the mixture to a simmer.
- Fold in the cream of chicken soup until everything is well combined and smooth.
- Nestle the chicken back into the skillet and cover.
- Reduce heat to low and let it cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
Notes
Garnish with fresh herbs before serving and serve with a side salad or steamed vegetables.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Skillet
- Cuisine: American