Baked Chicken Breasts In Gravy Recipe 395

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Homemade Chicken Gravy image

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper


  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g


Baked Chicken & Gravy image

Make and share this Baked Chicken & Gravy recipe from

Provided by Catnip46

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup milk
flour (no particular amount)
1 (10 1/2 ounce) can cream of mushroom soup
0.5 (1 1/4 ounce) package dry onion soup mix
1/4 cup margarine
3 -5 lbs cut chicken or 4 chicken breasts


  • In a 9x13 inch pan melt margarine.
  • Lay pieces of chicken in pan.
  • Sprinkle with sifted four, until all is covered.
  • Mix milk, soup and onion mix together. Pour over chicken.
  • Bake at 350 for 1-1 1/2 hours uncovered.


Chicken with Rice and Gravy image

Chicken breasts are seasoned and fried, then served with rice and a creamy gravy. A family original, my family members request this all the time!!

Provided by ANISSA925

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 11

2 cups long-grain white rice
4 cups water
4 boneless, skinless chicken breasts
3 tablespoons butter
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ teaspoon dried thyme
¾ cup cold water
¼ teaspoon salt


  • Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
  • In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
  • Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
  • Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

Nutrition Facts : Calories 658.5 calories, Carbohydrate 98 g, Cholesterol 91.3 mg, Fat 11 g, Fiber 2.2 g, Protein 37.2 g, SaturatedFat 6.1 g, Sodium 579.5 mg, Sugar 0.2 g


Smothered and Covered Chicken and Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
1 tablespoon canola oil
4 chicken leg quarters (2 pounds)
2 onions, sliced
2 cloves garlic, very finely chopped
1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
2 sprigs fresh thyme
1 bay leaf, preferably fresh


  • Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
  • Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
  • Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.


Bake Me Crazy Chicken with Gravy image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) boneless skin-on chicken breasts
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon smoked paprika
2 tablespoons olive oil
3 tablespoons butter
1 tablespoon minced garlic
1 shallot, diced
3 tablespoons all-purpose flour
4 cups chicken stock, cold
Salt and freshly cracked black pepper
Dash sherry vinegar
2 tablespoons chopped parsley leaves
2 tablespoons chopped tarragon leaves


  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium-high heat, add the oil.
  • Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
  • For the sauce:
  • In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.


Baked Chicken Breasts in Gravy Recipe - (3.9/5) image

Provided by SMorrissey

Number Of Ingredients 12

3 lb. boneless chicken breasts
1 1/4 cup flour
1/2 tsp salt
1/2 tsp Lawry's seasoning
1/4 tsp pepper
1/2 cup butter
1/2 cup flour
5 1/2 cups water
1 Tbsp chicken base
1 tsp salt
1/2 tsp kitchen bouquet


  • Instructions for gravy: Melt butter and add flour; stir to brown a little. Slowly add water; bring to a boil. Add chicken base, salt and kitchen bouquet. Set aside. Instructions for chicken: Mix the flour and seasonings. Roll the chicken pieces in the flour mixture. Fry in pan until both sides are browned. I use a combination of oil and butter to fry my chicken. Transfer to baking dish covering each layer with gravy. Bake at 350 for 1-11/2 hours or juices run clear.


Country Chicken with Gravy image

Here's a lightened-up take on classic southern comfort food. This chicken gravy recipe has been a hit at our house since the first time we tried it! -Ruth Helmuth, Abbeville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives


  • In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

Nutrition Facts : Calories 274 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 569mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges


Oven Baked Chicken and Gravy image

Only 6 ingredients, this Oven Baked Chicken and Gravy makes an easy weeknight meal that is ready in under 45 minutes. Use the creamy gravy over potatoes or rice.

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 6

2 pounds boneless skinless chicken breasts ((trimmed and pounded to an even 1" thickness))
1 medium white onion (sliced)
2 1/2 cups water (divided)
10.5 ounces condensed cream of chicken soup ((1 can))
1 envelope chicken gravy powder ((0.87 ounces))
1 cup parmesan cheese ((freshly shredded))


  • Lay chicken flat in a greased 9x13 pan.
  • Lay sliced onions over the chicken.
  • Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
  • Sprinkle the gravy powder over the top.
  • Pour the rest of the water over everything.
  • Top with parmesan cheese.
  • Cover and bake for 10 minutes at 425º Fahrenheit.
  • Then uncover and bake for an additional 20-30 minutes.

Nutrition Facts : Calories 290 kcal, Carbohydrate 6 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 796 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving


Baked Chicken Breasts With Gravy image

Make and share this Baked Chicken Breasts With Gravy recipe from

Provided by balanced_core

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 skinless chicken breasts
12 ounces chicken broth (1 to 2 cans)
4 ounces saltine crackers (approx. 1 stack cracker)
1 1/2 cups diced white onions
1/2 cup butter
salt and pepper


  • Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
  • Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
  • Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
  • Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
  • Serve with mashed potatoes using the cracker/broth mixture as a gravy!


Baked Chicken Breasts image

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.

Provided by Ali

Time 35m

Number Of Ingredients 6

4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika


  • (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
  • Preheat oven to 450°F.
  • Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
  • Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
  • Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
  • Serve warm and enjoy!


Baked Chicken with Mushroom Gravy image

I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup butter, melted
1/4 cup all-purpose flour
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash paprika
Hot cooked rice, optional


  • Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

Nutrition Facts :

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Top Asked Questions

How do you make chicken and gravy with chicken breasts?
To make this chicken and gravy you will need chicken breasts, garlic and onion powders, olive oil, butter, flour, beef or chicken broth, Worcestershire sauce, fresh herbs of your choice, salt and pepper. Using a good quality broth or stock makes a world of difference here.
How long to cook chicken breast in the oven?
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Bake in the preheated oven for 10 minutes.
What is the best way to cook chicken fillets in gravy?
Juicy, tender chicken breasts smothered in a delicious brown gravy. Cut the chicken breasts in half lengthwise to make 4 fillets. Season with salt, pepper, 1 teaspoon of onion powder and the garlic powder. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
How to bake chicken breasts in convection oven?
Simple Baked Chicken Breasts - Directions 1 Preheat convection oven to 400 degrees F (200 degrees C). 2 Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. 3 Bake in the preheated oven for 10 minutes. 4 Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off...

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