Description
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.
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
- Preheat yourovento 375°F (190°C).
- Season the chicken breasts with salt, pepper, and dried thyme.
- 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.
- 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.
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 25g