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Cream of Mushroom Chicken and Rice

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If you don’t have anoven-safe skillet, transfer the ingredients to a baking dish before baking. For a dairy-free version, substitute cream of mushroom soup with a dairy-free alternative and use more olive oil instead of butter.

Ingredients

Scale
  • 4boneless, skinless chicken breasts
  • 1 cupuncooked long grain rice
  • 1can cream of mushroom soup
  • 2 cupschicken broth
  • 1 cupfresh mushrooms, sliced
  • 1medium onion, finely chopped
  • 2cloves garlic, minced
  • 2 tablespoonsbutter
  • 1 tablespoonolive oil
  • 1 teaspoondried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat yourovento 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, and dried thyme.
  3. In a largeoven-safe skillet, heat olive oil and butter over medium-high heat. Sear the chicken breasts until golden, about 3-4 minutes per side, then set aside.
  4. In the same skillet, sauté onions and garlic until softened, then add mushrooms and cook until browned.
  5. Stir in rice, mushroom soup, and chicken broth, and bring to a simmer.
  6. Return the chicken to the skillet, cover, and bake for 30 minutes until the rice is tender and chicken is cooked through.
  7. Garnish with fresh parsley before serving.

Notes

If you don’t have anoven-safe skillet, transfer the ingredients to a baking dish before baking.
For a dairy-free version, substitute cream of mushroom soup with a dairy-free alternative and use more olive oil instead of butter.

Nutrition

Find it online: https://www.delicetreats.com/cream-of-mushroom-chicken-and-rice/