Busy Day Chicken
Perfect for jam-packed schedules, Busy Day Chicken is a comforting one-skillet meal that doesn’t skimp on flavor. Featuring tender, seared chicken breasts smothered in a creamy mushroom sauce infused with savory garlic, onion, and thyme, this recipe comes together in just 10 minutes of prep time. After a quick sear, the chicken bakes to perfection in a rich, hearty blend of cream of mushroom soup and low-sodium chicken broth, creating a sauce that pairs beautifully with fluffy white or brown rice. With minimal ingredients and just 40 minutes from start to finish, this is your go-to dinner for busy weeknights. Garnish with fresh parsley for a vibrant touch, and enjoy a wholesome, satisfying meal the whole family will love. Keywords: quick chicken recipe, creamy mushroom chicken, one-skillet dinners, easy weeknight meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (10.5 ounces) Cream of mushroom soup
- 0.5 cup Low-sodium chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 cups Cooked white or brown rice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with garlic powder, onion powder, thyme, salt, and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Sear the chicken breasts in the skillet for 2-3 minutes per side until lightly browned. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the cream of mushroom soup and chicken broth. Stir until combined and heated through, about 2 minutes.
Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is cooking, prepare the cooked rice according to package instructions, if not already done.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the chicken over a bed of cooked rice, spooning the sauce over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.5 g | ||
| Protein | 246.4 g | 493% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
