Description
A comforting Southern-style dish featuring tender chicken breasts smothered in a creamy, savory gravy and served over fluffy rice.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear the chicken until browned on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté diced onion and minced garlic until softened, about 3 minutes.
- Add cream of chicken soup, chicken broth, heavy cream, and thyme. Stir to combine and bring to a simmer.
- Return the chicken breasts to the skillet, cover, and let simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Serve the smothered chicken over a bed of cooked white rice, spooning gravy over the top.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use bone-in chicken thighs for extra flavor if preferred.
- Substitute cream of mushroom soup for a different twist.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg