Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups long-grain rice
- 1 cup cream of mushroom soup or homemade creamy sauce
- 1 cup chicken broth
- 1 cup shredded cheddar or mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
- Optional: sliced mushrooms, bell peppers, or your favorite vegetables
Instructions
- Preheat your oven to 375°F (190°C). Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear chicken in a skillet over medium-high heat until golden brown, about 3-4 minutes per side. Set aside.
- Cook rice according to package instructions, substituting water with chicken broth for added flavor. Set aside.
- In the same skillet, combine cream of mushroom soup and chicken broth, bringing to a simmer. Add shredded cheese, stirring until melted and smooth.
- Place seared chicken breasts over cooked rice in a baking dish. Pour the creamy sauce over the chicken and rice. Cover with foil.
- Bake for 25-30 minutes, until chicken is cooked and flavors meld together.
Notes
- Feel free to add sliced mushrooms, bell peppers, or other vegetables to customize the dish.
- You can substitute brown rice for a healthier option.
- Sprinkle with chopped parsley or scallions before serving for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Baking, Searing
- Cuisine: American
- Diet: Contemporary
Nutrition
- Serving Size: 1 plate (about 1/4 of the dish)
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
