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Chicken Breast For 1

Chicken Breast for 1 recipe image
This effortless one-pan dinner is perfect for a busy weeknight when you want something hearty but require minimal cleanup. The chicken breast bakes gently alongside uncooked rice and frozen mixed vegetables, absorbing the savory richness of the cream soup base. As it cooks, the rice plumps up in the flavorful broth, creating a cohesive, comforting dish that feels like a warm hug in a bowl. It&# 226;ÂÂs incredibly forgiving and requires very little active time. Just assemble the ingredients in a foil-lined pan, cover, and let the oven do the work. The result is tender, juicy chicken with a light, creamy sauce coating the rice and veggies. ItâÂÂs a satisfying, home-style meal that delivers maximum flavor with minimum effort, making it a reliable favorite for solo dining or quick lunches.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 210.1
Dietary: Gluten-free
Description
This effortless one-pan dinner is perfect for a busy weeknight when you want something hearty but require minimal cleanup. The chicken breast bakes gently alongside uncooked rice and frozen mixed vegetables, absorbing the savory richness of the cream soup base. As it cooks, the rice plumps up in the flavorful broth, creating a cohesive, comforting dish that feels like a warm hug in a bowl. It&# 226;€™s incredibly forgiving and requires very little active time. Just assemble the ingredients in a foil-lined pan, cover, and let the oven do the work. The result is tender, juicy chicken with a light, creamy sauce coating the rice and veggies. It’s a satisfying, home-style meal that delivers maximum flavor with minimum effort, making it a reliable favorite for solo dining or quick lunches.
Ingredients
  • 1/2 ea Chicken breast
  • 1/4 cup Uncooked converted rice
  • 1 cup Frozen mixed vegatables
  • 1/2 can Cream-of-whatever soup
  • 1 cup Water
Directions
  1. 1
    Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. 2
    Line a small baking pan (approximately 7x11 inches) with aluminum foil, allowing extra foil to hang over the edges for easy cleanup, and place a double layer of foil at the bottom.
  3. 3
    Place the boneless, skinless chicken breast on one side of the prepared pan.
  4. 4
    Pour the uncooked converted rice onto the other side of the pan.
  5. 5
    Sprinkle the frozen mixed vegetables over the rice.
  6. 6
    Spoon the cream soup over both the chicken and the vegetable-rice mixture.
  7. 7
    Pour the water over all ingredients in the pan to create the cooking liquid.
  8. 8
    Cover the pan tightly with additional aluminum foil to seal in moisture.
  9. 9
    Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the rice is tender.
  10. 10
    Carefully remove the foil and check that the rice has absorbed most of the liquid.
  11. 11
    Transfer the chicken, rice, and vegetables to a plate.
  12. 12
    Lift out the foil lining and discard it to save on washing dishes.
  13. 13
    Serve immediately and enjoy your warm, comforting meal.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 210.1kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.6g8%
Cholesterol 10.6mg4%
Sodium 609.4mg26%
Total Carbohydrate 27.7g10%
Dietary Fiber 1.6g7%
Sugars 10.0g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken breast, one pan, easy dinner, rice, frozen vegetables, cream soup, baked chicken, comfort food, quick meal, weeknight dinner, simple recipe, single serving, foil packet, oven baked, protein, vegetables, homestyle, delicious, savory, meal prep
Read it online: https://www.chefs-mate.com/recipe/chicken-breast-for-1/