For an extra layer of flavor, consider marinating the chicken breasts in your favorite herbs and spices for at least 30 minutes before dredging and cooking. If you prefer a richer gravy, you can substitute chicken broth for some or all of the water. Adjust the amount of thyme and paprika to your preference, adding a pinch more for a bolder taste. To ensure the chicken breasts cook evenly, pound them to an even thickness before dredging.
Chicken with Rice and Gravy
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PREP TIME5 mins
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COOK TIME40 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS413
Savor the comforting flavors of perfectly seasoned, pan-fried chicken breasts paired with fluffy rice and a rich, savory gravy. This dish is a guaranteed crowd-pleaser, offering a delightful balance of textures and tastes that will leave everyone asking for seconds.
Ingridients
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Nutrition
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Carbohydrate98 g
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Cholesterol91 mg
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Fiber2 g
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Protein37 g
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Saturated Fat6 g
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Sodium580 mg
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Sugar0 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Prepare the Rice: In a medium saucepan, bring 4 cups of water and 2 cups of long-grain white rice to a boil over medium-high heat. (2 minutes)
02 Step
Recipe View 20 mins Reduce heat to low, cover the saucepan, and let it simmer until the rice is tender and all the water has been absorbed. (20 minutes)
03 Step
Recipe View 0 mins Remove from heat and keep warm with the lid on.
04 Step
Recipe View 0 mins Season and Dredge the Chicken: In a medium bowl, whisk together 1 cup of all-purpose flour, 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, 0.25 teaspoon of ground paprika, and 0.25 teaspoon of crushed dried thyme.
05 Step
Recipe View 0 mins Dredge each boneless, skinless chicken breast in the flour mixture, ensuring they are fully coated on all sides. Reserve 2 tablespoons of the flour mixture for the gravy.
06 Step
Recipe View 0 mins Pan-Fry the Chicken: Melt 3 tablespoons of butter in a large skillet over medium heat.
07 Step
Recipe View 20 mins Place the coated chicken breasts in the skillet, ensuring not to overcrowd the pan. Cook for approximately 10 minutes on each side, or until the chicken is golden brown and cooked through. (20 minutes)
08 Step
Recipe View 0 mins The internal temperature should reach at least 165 degrees F (74 degrees C).
09 Step
Recipe View 0 mins Transfer the cooked chicken to a plate and set aside, leaving the drippings in the skillet.
10 Step
Recipe View 0 mins Craft the Gravy: In a separate bowl, whisk together 0.75 cup of cold water, the reserved 2 tablespoons of flour mixture, and 0.25 teaspoon of salt until smooth.
11 Step
Recipe View 5 mins Pour the mixture into the skillet with the chicken drippings. Whisk constantly over medium heat, scraping up any browned bits from the bottom of the pan to incorporate into the gravy. (5 minutes)
12 Step
Recipe View 0 mins Continue to cook, whisking constantly, until the gravy thickens and becomes bubbly. If the gravy is too thick, add additional water, 1 tablespoon at a time, until you reach the desired consistency.
13 Step
Recipe View 0 mins Serve: Serve the pan-fried chicken breasts over a bed of warm, fluffy rice. Generously ladle the savory gravy over the chicken and rice. Enjoy!
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Dave Rolfsonturcotte
Aug 28, 2024This recipe is a lifesaver! My kids absolutely devoured it, and it's so easy to make on a busy weeknight.
Marco Kuhlman
Aug 12, 2024I've made this recipe several times, and it always turns out perfectly. The gravy is especially delicious!
Krista Waelchi
Feb 20, 2024The flavors are spot-on, and the chicken is so tender. I highly recommend this recipe to anyone looking for a comforting and satisfying meal.