Chicken Breast With Rice
A hearty baked chicken and rice dish featuring tender chicken breasts, savory mushroom soup, and caramelized onions, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Pour uncooked minute rice into a baking dish and spread evenly.
- Slice the large onion thinly.
- Place the sliced onion on top of the rice in the dish.
- Place the chicken breasts on top of the rice and onion layer.
- Pour the mushroom soup and water mixture over the assembled ingredients.
- Bake in the oven at 350°F (175°C) for 1.5 to 2 hours until the chicken is cooked through and tender.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in your favorite spices or a mixture of lemon juice and garlic before assembling the dish. If you don't have minute rice, traditional long-grain rice can be used, but adjust the liquid and cooking time accordingly. You can also substitute the mushroom soup with cream of chicken or vegetable soup for a different taste.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. Consider serving it with a side of crusty bread to soak up the savory sauce. For a heartier option, serve with a side of mashed potatoes or a simple fruit salad for contrast, complementing the flavors of the Chicken Breast With Rice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in short intervals until warmed through. Alternatively, reheat in the oven at 350°F (175°C) covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast With Rice contains roughly 610 calories, with 30g protein, 61g carbohydrates, and 27g fat. It is an excellent source of protein (60% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 961mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's recommended to thaw them first for even cooking. If using frozen, ensure to extend the baking time by 30 minutes or more, checking that the internal temperature reaches 165°F (75°C) for safety.
What can I substitute for the mushroom soup?
If you don't have mushroom soup, you can use cream of chicken soup or even a homemade béchamel sauce. For a lighter option, combine vegetable broth with a splash of cream and season it to taste for a suitable alternative.
How do I know when the chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Using a meat thermometer is the best way to ensure it's cooked through without drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).