30 Minute Chicken and Rice Dinner
This creamy chicken and rice dish is a clever twist on a classic soup-based recipe. Prepared on the stovetop in just 35 minutes, it features golden chicken breasts simmered in a rich sauce made from cream of mushroom soup, white wine, and garlic. The sauce is combined with a packet of garlic and butter rice pilaf and finished with parmesan cheese. It's a satisfying, economical meal perfect for a weeknight, serving four to six people.
Ingredients
- 4 -6 chicken breasts, flattened out
- 1 (8 7/8 ounce) packet of uncle ben's garlic and butter flavorful rice pilaf mix
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1/4 cup milk
- 1 tablespoon white wine
- 2 tablespoons vegetable oil
- 3 tablespoons butter (unsalted)
- 3 garlic cloves, mashed
- 1/2 cup of shredded parmesan cheese
- salt and pepper
Method
- Place the oil and 2 tablespoons of butter into a saucepan and allow them to melt. Add the chicken breasts and cook them until they are golden brown and the juices run clear.
- While the chicken cooks, prepare the rice according to the directions on its packet, which typically takes about 10 to 15 minutes.
- Pour the white wine into the saucepan with the chicken to deglaze it, scraping up the browned bits from the bottom.
- Keep those tasty browned bits in the pan as they will add great flavour to your sauce.
- Stir in the mashed garlic, the can of cream of mushroom soup, and the milk until the mixture becomes smooth and creamy.
- Add the shredded parmesan cheese to the sauce.
- Once the rice is ready, mix it into the mushroom sauce. Add the cooked chicken and season the dish with salt and pepper.
- Allow everything to cook together for another 5 minutes.
- This meal serves 4 and pairs nicely with a side salad and some garlic bread.
- Alternatively, you can serve the chicken and sauce over the rice separately, according to your preference.
Nutrition (per serving)
Sodium832200 mg
Recipe details
CategoryChicken Breast
AuthorDanet Robaina
