Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1 cup long-grain white rice
- 2 cups chicken broth
- Fresh parsley, for garnish (optional)
Instructions
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a large skillet, heat olive oil over medium heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Sauté onion in the same skillet until soft, then add minced garlic and cook for 30 seconds more.
- Stir in cream of chicken soup, sour cream, and cheddar cheese until smooth.
- Return chicken to skillet, spoon sauce over top, cover, and simmer for 20–25 minutes until chicken is fully cooked.
- Meanwhile, bring chicken broth to a boil in a saucepan. Add rice, cover, reduce heat to low, and cook for 15 minutes or until rice is tender and liquid is absorbed.
- Serve chicken and sauce over the cooked rice. Garnish with parsley if desired.
Notes
- Use cream cheese instead of sour cream for a tangier sauce.
- Add mushrooms or spinach for extra vegetables.
- Boneless chicken thighs work well and stay juicy.
- Store leftovers in the fridge for up to 3 days.
- Reheat with a splash of broth or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 130mg
