Chicken Breasts In Rice
Tender chicken breasts cooked with flavorful rice and creamy onion soup, offering comforting, savory taste perfect for family dinners and easy weeknight meals.
Ingredients
Instructions
- Mix uncooked rice, water, dry onion soup mix, and cream of chicken soup in a greased 9 x 13-inch pan.
- Place chicken breasts in the mixture.
- Bake at 300°F (150°C) for 2 hours.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in a mixture of olive oil, garlic, and herbs before placing them in the rice mixture. If you don't have dry onion soup mix, you can use a blend of onion powder and dried bouillon. Experiment with different types of rice like brown rice for a healthier option, but adjust the water and cooking time accordingly. This recipe can also be adapted with different proteins, such as with Chicken Tetraginna.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. Consider serving it alongside a side of Corn-Broccoli Casserole for a comforting dinner. For extra flavor, garnish with fresh herbs like parsley or chives before serving. This recipe is also great for meal prep; simply divide into portions for easy lunches throughout the week.
Storage & Reheating
Leftover Chicken Breasts in Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of water to the rice to prevent it from drying out, cover, and microwave on medium heat until warmed through. Alternatively, you can reheat it in the oven at 350°F (175°C) until heated, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts In Rice contains roughly 664 calories, with 42g protein, 82g carbohydrates, and 18g fat. It is an excellent source of protein (85% of the Daily Value) and iron (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1465mg per serving (64% 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 brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time and water. Brown rice typically requires a longer cooking time, so check the package instructions for the best results. Expect to bake for about 2.5 hours at 300°F to ensure the rice is fully cooked and tender.
What can I substitute for cream of chicken soup?
If you prefer a lighter option, you can make a homemade substitute using chicken broth, milk, and a bit of flour or cornstarch to thicken. Alternatively, use cream of mushroom soup for a different flavor profile, or a non-dairy cream soup for a dairy-free version.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check this using a meat thermometer inserted into the thickest part of the breast. The chicken should be juicy and no longer pink in the center. Allow it to rest for a few minutes before serving.
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).