Description
A comforting dish with tender chicken in a creamy sauce served over fluffy rice, perfect for family gatherings and busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of uncooked rice
- 2 cups of chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup of heavy cream
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, sauté the chopped onions and minced garlic until fragrant and translucent, about 3-4 minutes.
- Generously season both sides of the chicken breasts with paprika, salt, and pepper before placing them in the skillet. Cook until browned, approximately 4-5 minutes per side.
- In a separate bowl, whisk together the uncooked rice, chicken broth, cream of chicken soup, and heavy cream until well combined.
- Pour this creamy mixture into a baking dish, then gently lay the browned chicken on top, ensuring they’re nestled into the rice.
- Cover the dish tightly with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the rice is tender.
- Once finished, remove from the oven, sprinkle with chopped parsley for a fresh pop of color, and serve warm.
Notes
Feel free to prepare the creamy mixture and chop the onions and garlic one day ahead. This dish can also be frozen before baking for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg