Smothered Chicken and Rice
600kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup low-sodium chicken broth
- 10.5 oz can cream of mushroom soup
- 2 tbsp soy sauce (low sodium)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 cups cooked rice (white or brown)
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper, then sear them in a hot skillet for about 5 minutes on each side until they are golden brown.
- In the same skillet, sauté the chopped onions and minced garlic until they become translucent (about 3 minutes).
- In a bowl, mix together the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme until well combined.
- Place the seared chicken in the baking dish and pour the sauce mixture over the top, ensuring all pieces are well coated.
Cooking
- Cover the dish with foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C).
- Serve the smothered chicken over the cooked rice and enjoy!
Nutrition
Serving1gCalories600kcalCarbohydrates50gProtein35gFat25gSaturated Fat10gSodium900mgFiber2gSugar3g
Notes
You can use chicken thighs in place of breasts for a richer flavor. For a different texture, try a homemade cream sauce or a different cream of your choice. Adding sliced bell peppers or frozen peas can elevate the dish with added color and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven until warmed through.