Description
Join Emma as she shares a comforting classic, Cream of Mushroom Chicken and Rice. This hearty dish combines tender chicken, creamy mushroom soup, and aromatic rice baked to perfection, making it the perfect meal for a cozy evening at home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long grain rice
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 cup fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and dried thyme.
- In a large oven-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.
- In the same skillet, sauté onions and garlic until softened, then add mushrooms and cook until browned.
- Stir in rice, mushroom soup, and chicken broth, and bring to a simmer.
- Return the chicken to the skillet, cover, and bake for 30 minutes until the rice is tender and chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- If you don’t have an oven-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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg