Short-Cut Chicken And Rice
A quick and flavorful chicken and rice dish featuring tender chicken breasts, creamy soup, and savory wine, perfect for busy weeknights and family dinners.
Ingredients
Instructions
- Coat a large skillet with vegetable cooking spray and heat over medium until hot.
- Brown the chicken breasts on both sides, then remove and set aside.
- Combine cream of chicken soup, white wine, and water; stir in the rice mix.
- Pour the mixture into the skillet and bring to a boil.
- Arrange the browned chicken over the rice mixture, cover, reduce heat, and simmer for 25 minutes or until the rice is tender.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, substitute chicken broth for the water and add a pinch of garlic powder. You can also use skin-on chicken thighs for added moisture. If you prefer, swap the long grain and wild rice mix with quinoa or a different rice variety. Just adjust cooking times as needed. This recipe is a great shortcut for busy weeknights while still delivering comforting, hearty results.
Serving Suggestions
Serve the chicken and rice with a side of steamed vegetables or a fresh salad for a balanced meal. A light green salad with a tangy vinaigrette pairs beautifully with this dish. For a comforting twist, consider serving it alongside Pennsylvania Dutch Pot Pie(Chicken) for a hearty dinner experience.
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, heating in 1-minute intervals until warmed through. You can also reheat in a skillet over medium heat, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Short-Cut Chicken And Rice contains roughly 246 calories, with 7g protein, 28g carbohydrates, and 7g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 862mg per serving (37% 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 make sure to thaw them completely before browning. You may need to increase the cooking time slightly to ensure the chicken is fully cooked through.
What can I substitute for white wine?
If you prefer not to use wine, you can replace it with additional chicken broth or a mixture of vinegar and water for acidity. This will still provide moisture and flavor to the dish.
Can I add vegetables to this recipe?
Absolutely! Adding vegetables such as peas, carrots, or bell peppers can enhance the dish. Stir in the vegetables with the rice mixture, adjusting the cooking time to ensure everything is tender.
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).