Chicken Continental
Submitted by rudy
Butter-seared chicken breasts baked over rice in a creamy chicken soup sauce with thyme and celery flakes. One ovenproof skillet, 50 minutes, and dinner is handled.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThis is the recipe that gets you out of the kitchen fast without anyone knowing you took a shortcut.
Chicken breasts get a golden sear in butter, then rest on a bed of cooked rice while cream of chicken soup deglazes the pan into an instant, savory sauce.
Thyme and celery flakes add just enough herby depth to make it taste homemade, because it is.
Everything bakes together in the same skillet, the rice absorbing all that creamy, chicken-flavored goodness from the bottom up.
Kitchen Tips
- Use an ovenproof skillet so you can go from stovetop to oven without transferring anything
- Add a splash of chicken broth during baking if the rice starts looking dry. The consistency should be creamy, not stiff.
- Brown rice or yellow rice both work here. Use whichever you have cooked and ready.
Ingredients
Directions
Rinse chicken and pat dry.
Sauté in butter in ovenproof skillet; remove to plate.
Add soup to skillet, stirring to deglaze. Add celery flakes, thyme, and salt.
Stir in rice. Arrange chicken over top.
Bake at 350℉ (180℃) F for 30 minutes, adding chicken broth if needed for desired consistency.
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