Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh 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 your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper. Sear in a hot skillet for about 5 minutes on each side until golden brown.
- In the same skillet, sauté the chopped onions and minced garlic until translucent (about 3 minutes).
- In a bowl, mix cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme.
- Place seared chicken in the baking dish and pour the sauce mixture over the top.
- Cover with foil and bake for 30-35 minutes until chicken reaches an internal temperature of at least 165°F (74°C).
- Serve over cooked rice and enjoy!
Notes
Pat chicken breasts dry before seasoning for better searing. Use a thermometer to avoid overcooking. Brown the chicken for flavor, and consider using low-fat options for a lighter sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg