Why it works: Chicken and rice match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 4,569 recipes mention both. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
The recipe
4 servingsIngredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Heat the vegetable oil in a large skillet over medium-high heat.
Cook the chicken breasts for 5 to 6 minutes per side, until the thickest part reaches 165°F (74°C). Transfer to a plate.
Reduce heat to medium. Whisk the condensed cream of chicken with herbs soup and the milk in the same skillet until smooth, scraping up any browned bits.
Simmer the sauce for 2 minutes, stirring, until it is hot and slightly thickened.
Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and simmer 2 to 3 minutes more, until the chicken is hot throughout.
Serve the chicken and sauce over the broth simmered rice.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Chicken + ricetop 2% of all pairsAroma overlapstrongMentioned together4,569 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Milk + ricetop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
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Chicken + milktop 6% of all pairsAroma overlapstrongMentioned together4,387 recipes
Shared aroma: 1-hexanal (fruit).
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Cream + milktop 9% of all pairsAroma overlapmoderateMentioned together29,395 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Chicken + creamtop 12% of all pairsAroma overlaplowMentioned together6,241 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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