Description
A delicious chicken and rice dish cooked in a savory sauce with vegetables.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (about 4 medium)
- 1 Tbsp salted butter
- ½ cup chopped onion (fresh or frozen)
- ½ cup green bell pepper (chopped)
- 4 oz canned mushrooms (stems and pieces, drained)
- 1 pkg onion soup mix
- 1 ¼ cups water
- 1 Tbsp Worcestershire sauce
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- Cooked rice – for serving
Instructions
- Cook rice according to package directions and set aside.
- In a small bowl, whisk together onion soup mix, 1¼ cups water, and 1 Tbsp Worcestershire sauce.
- In another bowl, mix 1 Tbsp cornstarch with 1 Tbsp cold water until smooth; set aside.
- Cut 1 lb chicken into bite-sized pieces. Heat 1 Tbsp butter in a skillet, add chicken, and brown for 1–2 minutes per side. Remove chicken to a plate.
- In the same skillet, sauté ½ cup onion, ½ cup green pepper, and 1 can mushrooms for 2–3 minutes, until softened.
- Stir in the onion soup mixture, then add the chicken back in. Reduce heat, cover, and cook 8–10 minutes, until chicken is cooked through.
- Remove chicken to a bowl. Pour the cornstarch mixture into the skillet and bring to a gentle boil. Stir for 1–2 minutes, until thickened.
- Pour sauce over chicken and serve with rice.
Notes
- You can use either fresh or frozen onions.
- For a bit of spice, consider adding crushed red pepper flakes to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg