Ingredients:
4 boneless, skinless chicken breasts
1 packet (1 oz) dry French onion soup mix
1 cup long-grain white rice
2 cups beef broth
1/2 cup sour cream
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Olive oil, for cooking
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Directions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
In the same skillet, add the rice and cook for 1-2 minutes until lightly toasted.
Stir in the French onion soup mix and beef broth. Bring to a boil.
Reduce the heat to low. Place the chicken breasts on top of the rice mixture.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Remove from the oven and stir in the sour cream.
Sprinkle shredded mozzarella cheese over the top.
Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Enjoy your French Onion Chicken & Rice!
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Calorie Count per serving: 400 kcal Serving Size: 4 servings