A harmonious blend of tender chicken, creamy rice, and the unmistakable flavor of French onion soup mix, all baked until golden and delicious.
Ingredients
Scale:
1.5 pounds Boneless, skinless chicken breasts
1 cup Long-grain rice
2 packets French onion soup mix
2 cups Chicken broth
1 cup Sour cream
2 cups Shredded cheese (Swiss or mozzarella)
2 tablespoons Olive oil
Salt to taste
Pepper to taste
Instructions
Preheat your oven to 350°F (175°C) to get it ready for baking.
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 4-5 minutes on each side until they are golden brown. This adds flavor and helps lock in moisture.
Remove the chicken from the skillet and set it aside. In the same skillet, add the rice and stir for about a minute to coat it in the remaining oil.
Sprinkle the French onion soup mix over the rice, then pour in the chicken broth. Stir well to combine the flavors.
Place the seared chicken breasts on top of the rice mixture, ensuring they are evenly spaced.
Cover the skillet with a tight-fitting lid or aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the rice is tender.
Once cooked, remove the skillet from the oven and carefully take off the lid. Add the sour cream and half of the shredded cheese to the skillet, stirring gently to combine everything.
Top with the remaining cheese and return the skillet to the oven (uncovered) for an additional 10 minutes, or until the cheese is melted and bubbly.
