Preheat a skillet over medium heat.

Once hot, add butter or margarine and allow it to melt.

Place the chicken pieces into the skillet and brown them on both sides.

Season with salt and pepper.

Once browned, remove the chicken from the skillet and set aside.

Reduce the heat to low and add the instant rice to the skillet.

Stir to coat the rice with the melted butter.

In a separate bowl, combine the condensed cream of chicken soup, water, and chicken bouillon crystals or cube.

Mix well.

Pour half of the soup mixture over the rice in the skillet.

Place the browned chicken pieces back into the skillet on top of the rice.

Pour the remaining soup mixture over the chicken.

Cover the skillet with a lid and simmer for 35 to 40 minutes, or until the chicken is cooked through and the rice is tender.

Serve hot and enjoy!