Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season chicken breasts with salt, pepper, and paprika. Sear for 4-5 minutes per side until golden brown. Remove from skillet.
- In the same skillet, sauté onion and garlic for 2-3 minutes until softened.
- Stir in cream of chicken soup, chicken broth, and heavy cream. Mix well.
- Add rice, water, dried thyme, salt, and pepper. Bring to a boil.
- Return chicken to the skillet, placing it on top of the rice mixture.
- Cover with a lid or aluminum foil and bake for 30-35 minutes, until chicken is cooked through (165°F) and rice is tender.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- For extra creaminess, add 1/2 cup of shredded cheddar cheese before baking.
- Substitutions: Chicken thighs can be used instead of breasts.
- To prevent mushy rice, use long-grain rice and avoid excessive stirring.
- For a dairy-free version, use coconut cream and a dairy-free condensed soup substitute.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot, Baking
- Cuisine: American
