Creamy Mushroom Chicken Thighs with Leeks and Rice

This comforting dish features tender boneless skinless chicken thighs simmered with leeks and mushrooms in a rich, creamy sauce made from condensed cream of mushroom soup. Served over fluffy rice, it offers a delightful balance of flavors and textures, making it a perfect family meal. It's easy to prepare and can be made ahead for busy weeknights.

Ingredients:

• 1 pound boneless skinless chicken thighs
• 2 leeks, cleaned and sliced
• 8 ounces mushrooms, sliced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken broth
• 1 cup uncooked rice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Season the chicken thighs with garlic powder, onion powder, salt, and pepper. Add them to the skillet and cook until browned on both sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced leeks and mushrooms. Sauté until the leeks are soft and the mushrooms are golden, about 5 minutes.
4. Return the chicken to the skillet and add the condensed cream of mushroom soup and chicken broth. Stir to combine.
5. Bring the mixture to a simmer, then cover and cook on low heat for 20 minutes, or until the chicken is cooked through.
6. Meanwhile, cook the rice according to package instructions.
7. Serve the creamy chicken mixture over the cooked rice, garnished with fresh parsley.