Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup low-sodium chicken broth
- 10.5 oz can cream of mushroom soup
- 2 tbsp soy sauce (low sodium)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 cups cooked rice (white or brown)
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season chicken with salt and pepper and sear in a hot skillet for 5 minutes per side until golden.
- In the same skillet, sauté onion and garlic until translucent (3 minutes).
- Mix cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme in a bowl.
- Place seared chicken in baking dish, pour sauce over top, cover with foil, and bake 30–35 minutes until chicken reaches 165°F (74°C).
- Serve over cooked rice and enjoy.
Notes
- Swap chicken breasts for thighs for richer flavor.
- Add vegetables like bell peppers or peas for extra nutrition.
- Adjust seasonings according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 30
- Cholesterol: 95