Begin by chopping the onion and mincing the garlic, placing them aside for later use. Gather all your ingredients.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook each side until golden brown and cooked through, approximately 5 minutes per side.

In the same skillet, lower the heat slightly and add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion is softened and translucent.

Stir in 1 cup of long-grain white rice until it's well-coated, then add 2 cups of low-sodium chicken broth and 2 tablespoons of soy sauce. Bring the mixture to a gentle simmer.

Mix in a can of cream of chicken soup until combined. Gently nestle the browned chicken back into the skillet.

Cover the skillet with a lid, reduce heat to low, and let it simmer for about 20-25 minutes until the rice is tender and most of the liquid is absorbed.

Once cooked, let the skillet rest for a few minutes. Garnish with freshly chopped herbs, serve warm, and enjoy!