Ingredients
- Boneless chicken (breast or thighs)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 tsp paprika
- 1/2 tsp thyme
- Salt and pepper, to taste
- Fresh herbs (parsley or thyme) for garnish
Instructions
- Prepare your ingredients: Gather everything you need—chop the onions, mince the garlic, and cut the chicken into bite-sized pieces.
- Sauté the aromatics: In a large skillet, heat your butter and olive oil over medium heat. Add the onions and cook until they become translucent. Toss in the garlic, stirring for a minute until fragrant.
- Brown the chicken: Increase the heat slightly and add the chicken. Season with salt, pepper, and paprika. Sauté until the chicken is golden brown on all sides.
- Incorporate the rice and soup: Stir in the rice, followed by the cream of mushroom soup and chicken broth. Make sure everything is well combined.
- Simmer: Cover the skillet and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Final touches: Add fresh herbs and adjust seasonings if needed. Just before serving, let it rest for a few minutes to thicken.
Notes
Serve with a green salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None