This one-pot meal delivers creamy, comforting flavors in just 15 minutes. A busy weeknight solution that doesn’t sacrifice taste or satisfaction.
The secret lies in combining tender chicken with creamy soup and fluffy rice, creating a dish that’s both hearty and hassle-free. Simple ingredients, minimal effort, and maximum reward.
Ingredients for Campbell’s 15 Minute Chicken and Rice
Pantry staples plus chicken combine for creamy comfort in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Campbell's Cream of Chicken Soup 🥫 | 2 cans | 10.5 oz cans, undiluted |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | Or margarine for dairy-free |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced or pressed |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Frozen Peas 🌱 | 1 cup | Optional, for color |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken is the foundation—boneless, skinless breasts cook quickly and stay tender. Campbell’s Cream of Chicken Soup is the shortcut that makes this work in 15 minutes; use the condensed version (not diluted). For the rice, long-grain white absorbs the liquid perfectly without turning mushy. Most supermarkets carry all these items in the canned goods and rice aisles.
Need to swap the soup? Cream of mushroom works equally well for a slightly different flavor. No fresh parsley? Dried parsley at half the amount or skip it entirely. For extra richness, use full-fat broth instead of low-sodium. The peas are optional but add a nice pop of color (frozen works best—no thawing needed).
Leftovers keep well in the fridge for 3-4 days. Store in an airtight container. This dish doesn’t freeze well due to the rice texture, but it’s so quick to make that’s rarely an issue. Reheat gently with a splash of broth to restore creaminess.
Why You’ll Love This Recipe
- One Pot Magic: I love that everything cooks together—just dump the chicken, rice, soup, broth, and butter in one pan and walk away.
- Creamy Comfort: The Campbell’s soup makes the rice so rich and flavorful, like a hug in a bowl. Honestly, it’s the reason my kids clean their plates.
- Weeknight Hero: Between us, this is my go-to for busy evenings. Ready in 15 minutes, and it pairs with anything from steamed veggies to a simple salad.
- Budget Stretch: One batch feeds my family for two nights, and the ingredients are all pantry staples. I’ll be real: it’s saved me more than once when money’s tight.
Step-by-Step Instructions for Chicken and Rice
This streamlined method delivers creamy, comforting results in record time.
Step 1: Sauté Aromatics for Flavor Foundation
Heat a large skillet or Dutch oven over medium-high heat. Add the 2 tbsp unsalted butter and let it melt until foaming. Immediately add the finely diced yellow onion and cook for 3-4 minutes until translucent and just beginning to soften.
Add the 2 minced garlic cloves and cook for an additional 30 seconds until fragrant. Stir constantly to prevent burning—the garlic should turn golden, not brown. Season with 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme, stirring to coat the onions and garlic evenly.
Step 2: Brown Chicken and Toast Rice
Add the 1-inch chicken breast pieces to the skillet in a single layer. Cook undisturbed for 3-4 minutes until lightly golden brown on the bottom. You’ll see the edges turn opaque and the meat pull away slightly from the pan—this is your cue to flip.
Flip the chicken and cook for another 2 minutes. Then add the 1.5 cups long grain white rice to the skillet. Stir everything together for 1 minute to toast the rice slightly, which enhances its nutty flavor and prevents a mushy texture.
Step 3: Add Liquids and Simmer
Pour in the 2 cans Campbell’s Cream of Chicken Soup and 2 cups chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan—these add rich depth to the sauce. Bring the mixture to a gentle boil.
Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes. Resist the urge to lift the lid—steam is essential for cooking the rice evenly. After 10 minutes, stir in the 1 cup frozen peas without uncovering the pan completely.
Step 4: Rest and Finish
After 15 minutes, turn off the heat and let the dish rest, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld. The chicken should be tender and cooked through (internal temperature of 165°F), and the rice should be fluffy with a creamy sauce coating each grain.
Uncover and fluff the mixture gently with a fork. The consistency should be thick and velvety, with the rice fully cooked and the chicken juicy. If it appears too thick, stir in a splash of additional chicken broth.
Step 5: Garnish and Serve
Sprinkle the 2 tbsp chopped fresh parsley over the top for a pop of color and freshness. The parsley adds a bright contrast to the rich, creamy dish. Give it a final stir to distribute the herbs evenly.
Serve immediately while hot. Each portion should feature tender chicken pieces, creamy rice, and a glossy sauce that clings to every bite. This dish tastes best fresh but reheats well for leftovers.
Pro Tips For Making Campbell’S 15 Minute Chicken And Rice
- Cut Chicken Small: Dice the boneless chicken breasts into 1-inch pieces—this speeds up cooking and ensures they’re fully done in the 15 minutes without turning rubbery.
- Use Hot Broth: Heat the chicken broth before adding it to the pot, so the rice starts cooking immediately and absorbs the soup flavor faster.
- Skip Uncooked Rice: I learned this the hard way—use pre-cooked rice or parboiled rice to actually finish in 15 minutes; raw long grain takes longer and turns out underdone.
- Stir in Butter Last: Add the unsalted butter at the very end for a richer, creamier finish instead of letting it melt into the soup and disappear.
Wine and Beer Pairings for This Dish
White Wine Pairings
For this creamy dish, I recommend a crisp Chardonnay with bright acidity to cut through the richness. An unoaked Kendall-Jackson Avant from California offers citrus notes that complement the chicken beautifully. Serve chilled at 45-50°F for the best experience. 🍷
Red Wine Options
A light-bodied Pinot Noir works surprisingly well with the earthy flavors in this recipe. Try Meiomi from California—its red fruit notes and subtle spice won’t overpower the dish. Avoid heavy tannic reds like Cabernet Sauvignon.
Beer Pairings
An American Wheat Ale like Blue Moon brings a citrusy brightness that balances the creaminess. The slight sweetness and effervescence cleanse your palate between bites. Serve at 40-45°F in a chilled glass.
Non-Alcoholic Choices
For a non-alcoholic option, try sparkling apple cider—its crisp acidity and sweetness mirror white wine. I love Martinelli’s Gold for its balanced flavor. Serve ice cold for maximum refreshment. ✨
Temperature Matters
Remember that serving temperature affects both food and drink. This dish is best served hot, so pair it with beverages at their ideal temperatures: whites and beers chilled, reds slightly cooler than room temp. The contrast makes every bite taste better.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead?
No, brown rice requires 45-60 minutes to cook and more liquid. Stick with long-grain white rice for the 15-minute timeline.
What if my chicken isn’t cooked through?
If pieces aren’t 165°F internally, return the dish to low heat with the lid on for 3-5 more minutes. Check temperature again before serving.
Can I make this ahead?
The rice absorbs liquid as it sits, so it’s best fresh. Leftovers keep 3-4 days in the fridge but may thicken. Stir in broth when reheating.
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