If you haven’t tried chicken over rice yet, you’re in for a real treat. This simple meal has become a go-to for so many, and I’m excited to share an easy chicken rice recipe that’s both delicious and quick to prepare. With tender juicy chicken, perfectly seasoned rice, and a savory sauce that ties everything together, this dish is packed with comforting flavors.
Chicken over rice is the ideal solution for busy weeknights or when you need a hearty meal in a hurry. This quick chicken over rice recipe features succulent chicken breasts cooked in a flavorful sauce, served over fluffy rice that absorbs all the rich juices.
The best part? It all comes together in one pan, making cleanup a breeze while still delivering a meal that’s sure to satisfy everyone at the table. If you are looking for more, then here is a suggestion: Chicken Cobbler Recipe!
Why Chicken Over Rice is a Comfort Food Favorite
Chicken over rice is a special dish because it combines simplicity with rich, satisfying flavors. The tender, seasoned chicken paired with fragrant rice creates a comforting, well-balanced meal that’s both filling and flavorful. It's a versatile dish enjoyed in many cultures, often customized with spices, sauces, and fresh vegetables, making it adaptable to different tastes and traditions.
Whether served at a food cart in a bustling city or made at home for a cozy dinner, chicken over rice offers a delicious blend of comfort and convenience. You can also elevate this dish into a hearty chicken and rice casserole, perfect for feeding a crowd or meal prepping for the week.
Chicken Over Rice Recipe
For 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 tbsp (15 mL) canola oil
- 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
- 1 can (284 mL) CAMPBELL'S Condensed Low Fat Cream of Chicken Soup
- 1½ cups (375 mL) water
- 2 tsp (10 mL) paprika (optional)
- 2 cups (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
- 1½ cups (375 mL) dry instant rice
Steps:
- Cook the Rice: In a medium pot, bring 1 1⁄2 cups of water to a boil. Stir in the dry instant rice, reduce heat to low, cover, and simmer for 5-7 minutes, or until the rice is tender and the water is absorbed.
- Cook the Chicken: While the rice is cooking, heat 1 tbsp canola oil in a large skillet over medium heat. Add the chicken strips and cook for 6-8 minutes, or until fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add 1 can of Low Fat Cream of Chicken Soup and 1½ cups of water. Stir well to combine, and add paprika if using. Bring the mixture to a simmer.
- Combine Ingredients: Add the thawed vegetable mixture to the skillet and cook for 3-4 minutes until the vegetables are heated through. Return the cooked chicken to the skillet and stir until well coated with the sauce.
- Serve: Spoon the chicken and vegetable mixture over the cooked rice. Garnish with additional paprika or herbs if desired.
Notes:
- For a touch of extra flavor, consider adding a splash of white wine to the sauce or some fresh lemon juice for brightness. You can also substitute the heavy cream with half-and-half for a lighter option.
Nutrition Facts (per serving):
- Calories: 370 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
How to Store Chicken Over Rice?
Chicken over rice keeps well for leftovers. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. If the rice seems dry, add a splash of chicken broth or a little more cream to restore moisture. For best results, separate the chicken and rice during storage to maintain texture.
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Savory Chicken Over Rice – Your Quick Weeknight Dinner Favorite
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Serving 1x
- Category: Main Dishes
Description
Try Chicken Over Rice recipe from Tales Of A Kitchen. This easy dish combines tender chicken with fluffy rice and a savory sauce, perfect for busy weeknights.
Ingredients
- 1 tbsp (15 mL) canola oil
- 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
- 1 can (284 mL) CAMPBELL'S Condensed Low Fat Cream of Chicken Soup
- 1½ cups (375 mL) water
- 2 tsp (10 mL) paprika (optional)
- 2 cups (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
- 1½ cups (375 mL) dry instant rice
Instructions
- Cook the Rice: In a medium pot, bring 1 1⁄2 cups of water to a boil. Stir in the dry instant rice, reduce heat to low, cover, and simmer for 5-7 minutes, or until the rice is tender and the water is absorbed.
- Cook the Chicken: While the rice is cooking, heat 1 tbsp canola oil in a large skillet over medium heat. Add the chicken strips and cook for 6-8 minutes, or until fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add 1 can of Low Fat Cream of Chicken Soup and 1½ cups of water. Stir well to combine, and add paprika if using. Bring the mixture to a simmer.
- Combine Ingredients: Add the thawed vegetable mixture to the skillet and cook for 3-4 minutes until the vegetables are heated through. Return the cooked chicken to the skillet and stir until well coated with the sauce.
- Serve: Spoon the chicken and vegetable mixture over the cooked rice. Garnish with additional paprika or herbs if desired.
Notes
- For a touch of extra flavor, consider adding a splash of white wine to the sauce or some fresh lemon juice for brightness. You can also substitute the heavy cream with half-and-half for a lighter option.
Nutrition
- Calories: 370 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg