Description
A comforting dish that combines tender chicken with fluffy rice in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup of long-grain white rice
- 1 can of cream of mushroom soup
- 1 cup of chicken broth
- 1 cup of milk
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish (optional)
Instructions
- Sear the chicken in a large skillet with olive oil. Season with salt, pepper, and paprika, and cook for about 6-7 minutes per side until golden brown.
- Remove the chicken from the skillet and set aside.
- Sauté the chopped onion and minced garlic in the same skillet until the onion is translucent, about 3-4 minutes.
- Stir in the rice, cream of mushroom soup, chicken broth, and milk until well blended.
- Bring the mixture to a gentle simmer, return the chicken to the skillet on top of the rice mixture, cover, and cook on low heat for 20-25 minutes until the rice is tender.
Notes
Serve hot; great with a side salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg