Description
A comforting Southern-inspired dish featuring tender chicken smothered in a creamy gravy, served over fluffy rice for a hearty and filling meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté onion until softened. Add garlic and cook for 1 minute.
- Stir in cream of chicken soup, chicken broth, heavy cream, onion powder, thyme, salt, and pepper. Mix well and bring to a simmer.
- Return chicken to the skillet, cover, and simmer for 15-20 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
- Serve chicken and creamy gravy over cooked rice. Garnish with fresh parsley.
Notes
- You can substitute chicken thighs for extra juiciness.
- For a lighter version, replace heavy cream with half-and-half.
- Serve with steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American