Smothered Chicken and Rice
450kcal
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. Sear them in a hot skillet for about 5 minutes on each side until golden brown.
- In the same skillet, sauté the chopped onions and minced garlic until translucent, about 3 minutes.
- In a mixing bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme. Stir well to combine.
- Place the seared chicken breasts in the prepared baking dish and pour the sauce mixture over the top.
Cooking
- Cover the baking 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 chicken and sauce over cooked rice and enjoy!
Nutrition
Serving1gCalories450kcalCarbohydrates50gProtein30gFat15gSaturated Fat5gSodium800mgFiber2gSugar2g
Notes
You can use chicken thighs instead of breasts for richer flavor. For a lighter option, substitute the cream of mushroom soup with a homemade white sauce or alternative cream soup. Add vegetables such as peas or sliced carrots for added nutrition and color. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.