Easy Chicken and Rice Recipe

Delicious, hearty chicken and rice recipe with a creamy, paprika-infused sauce, tender broccoli, and quick one-pan convenience. Perfect for busy families and weeknight dinners.

Print Recipe

Prep Time 10

Cook Time 16

Total Time 26

Servings: 4 people

Course: Dinner

Cuisine: American

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Recipe

4 pieces Boneless, skinless chicken breast
2 tablespoons Vegetable oil
1 can Campbell’s® Condensed Cream of Chicken Soup
1 cup Water
1 teaspoon Paprika
2 cups Instant white rice
2 cups Broccoli, cut into small florets

Equipment

12-inch skillet
spatula
Knife
Measuring cups

Method

Prepare the Chicken

Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, turning once, until golden on both sides. Remove the chicken from the skillet and set aside.

Prepare the Sauce

In the same skillet, stir the Campbell’s® Condensed Cream of Chicken Soup, water, and paprika. Bring the mixture to a boil.

Combine Ingredients

Stir the rice and broccoli into the boiling sauce. Reduce the heat to low and mix well.

Finish Cooking

Return the chicken and any juices to the skillet. Sprinkle additional paprika over the chicken. Cover and cook for 5 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender. Season to taste before serving.

Nutrition

Calories: 460kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 4gCholesterol: 85mgSodium: 850mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Add a splash of water when reheating to maintain a creamy texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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