Description
A warm and comforting meal featuring chicken breasts cooked in a creamy sauce with rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (10 oz) cream of chicken soup
- 1 cup heavy cream
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and paprika. Set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, cooking until the onions are translucent.
- Increase the heat to medium-high and add the seasoned chicken breasts. Sear for about 5 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the cream of chicken soup and heavy cream. Stir until well combined. Add the long-grain rice and chicken broth, mixing thoroughly.
- Place the chicken breasts back into the skillet, ensuring they are partially submerged in the sauce.
- Cover and reduce heat to low. Simmer for about 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C).
- Once done, sprinkle with fresh parsley for a pop of color. Serve immediately for a warm, comforting meal.
Notes
- This recipe is great for a family dinner or leftovers for lunch.
- Using a meat thermometer helps in achieving perfectly cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg