Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup long-grain white rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup mixed vegetables (optional, e.g., bell peppers, peas)
Instructions
- Gather all ingredients. Dice the onion and mince the garlic.
- In a large skillet over medium heat, heat olive oil and sauté onions until translucent (about 5 minutes).
- Add seasoned chicken breasts to the skillet; cook for 6-7 minutes on each side until golden brown.
- Pour in chicken broth and cream of mushroom soup; stir to combine and simmer for about 10 minutes until thickened.
- Meanwhile, cook rice according to package instructions.
- Once both are ready, combine the cooked rice with the chicken and sauce in the skillet. Let them simmer together on low heat for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg