Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cream of mushroom soup
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper, then brown on both sides until golden.
- Add chopped onion and minced garlic, cooking until fragrant and translucent.
- Pour in chicken broth and cream of mushroom soup, stirring well.
- Simmer chicken in the gravy until cooked through, about 20 minutes.
- Meanwhile, cook rice separately according to package instructions.
- Serve the tender chicken over rice, garnished with fresh parsley and gravy spooned over the top.
Notes
- Add vegetables like peas or carrots for extra nutrition.
- Use shredded cooked chicken as a shortcut.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg