Description
A delicious one-pan dish featuring tender chicken simmered in a creamy sauce served over fluffy rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup frozen peas and carrots
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and paprika. Add to the skillet and cook until browned on both sides. Remove and set aside.
- In the same skillet, add diced onion and garlic, and sauté until translucent.
- Add cream of chicken soup, chicken broth, and milk, stirring until combined.
- Stir in the rice and bring to a simmer.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Cover and reduce heat to low. Cook for about 20-25 minutes, or until the rice is tender.
- Add frozen peas and carrots, cover, and cook for an additional 5 minutes.
- Remove from heat and let sit for a few minutes before serving.
Notes
- For extra flavor, consider adding herbs like thyme or rosemary.
- This dish can be made with brown rice; adjust cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg