Ingredients
- 4 small boneless, skinless chicken breasts (about 1 1/4 pounds)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil as needed
- 3/4 cup uncooked long-grain white rice rinsed
- 1 can (10.5 ounces) cream of mushroom soup
- 1 1/2 cups chicken broth
- Fresh herbs for garnish such as chopped parsley or thyme
Instructions
- Preheat oven to 375°F. Season chicken with salt, pepper, garlic powder, and paprika.
- Heat the olive oil in a skillet, and brown the chicken on both sides.
- In a baking dish, stir together uncooked rice, cream of mushroom soup, and chicken broth.
- Place browned chicken on top of the rice mixture. Cover with foil and bake for 50 minutes, or until the chicken is cooked through and rice is tender.
- Taste the rice and season it with salt and pepper as desired. Serve topped with optional fresh herbs.
