Baked Chicken Breasts With Gravy Recipes

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BAKED CHICKEN & GRAVY



Baked Chicken & Gravy image

Make and share this Baked Chicken & Gravy recipe from Food.com.

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

Steps:

  • 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.

OVEN BAKED CHICKEN AND GRAVY



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))

Steps:

  • 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

BAKE ME CRAZY CHICKEN WITH GRAVY



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

Steps:

  • 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)



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

Provided by SMorrissey

Number Of Ingredients 12

Gravy:
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

Steps:

  • 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.

SIMPLE ROAST CHICKEN WITH GRAVY



Simple Roast Chicken with Gravy image

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken. Remember that every roast chicken has two "oysters," the tender morsels on either side of the backbone: Eat one and share the other!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

One 4- to 5-pound chicken, giblets removed and reserved for another use
Kosher salt and freshly ground black pepper
3 sprigs thyme
3 cloves garlic, unpeeled
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups homemade chicken stock or low-sodium chicken broth

Steps:

  • Pat the chicken dry inside and out with paper towels, and let sit at room temperature to take the chill off, about 30 minutes. Meanwhile, position an oven rack in the center of the oven, and preheat to 450 degrees F. Put a rack in a small roasting pan.
  • Season the cavity of the chicken generously with salt and pepper, and stuff it with the thyme and garlic. Tie the legs together with butcher's twine. Season the outside with salt (generously) and a few grinds of pepper, and place the chicken breast-side up on the rack. (Seasoning the chicken when on the rack could result in gravy that's too salty.)
  • Roast the chicken until the skin is golden brown and crispy and a thermometer inserted in the deepest part of the thigh registers 165 to 170 degrees F, depending on how you like your dark meat, 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tip it forward to drain all the collected juices into the roasting pan. Discard the thyme and garlic. Let the chicken rest on a cutting board while you make the gravy. (To transfer the chicken easily, hold a wooden spoon handle in the cavity with one hand and use the other hand to lift the chicken with tongs.)
  • Remove the rack from the pan, and pour the pan drippings into a small bowl. Skim off 2 tablespoons of the fat, and stir them into the flour and 2 tablespoons water in another small bowl. Heat the roasting pan over medium-high heat, add the wine, scrape up any browned bits and simmer until the wine reduces by half, 3 to 4 minutes. Add the chicken stock and any remaining pan drippings, bring to a simmer, add the flour mixture and whisk constantly until the liquid thickens into a gravy, 2 to 3 minutes. Season the gravy with salt and pepper.
  • Remove the butcher's twine from the chicken. Snip off the wingtips using kitchen shears; reserve to make stock. Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them. Separate the drumsticks and thighs, and transfer to a platter. Sit the carcass upright; snip out the backbone and reserve it to make stock. Lay the breast skin-side up and slice in half through the breastbone. Separate the wings and breast, and transfer to the platter. Serve the chicken with the warm gravy. Reserve the carcass to make stock.

ROAST CHICKEN DINNER WITH GRAVY



Roast Chicken Dinner with Gravy image

Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 1h40m

Yield 4

Number Of Ingredients 10

¾ pound small red potatoes, halved
2 large carrots, sliced diagonally into 1/2-inch long rounds
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt and pepper to taste
2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
1 (4.5 pound) whole chicken
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon heavy cream

Steps:

  • Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
  • Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
  • Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 24.1 g, Cholesterol 223.4 mg, Fat 43.7 g, Fiber 4.6 g, Protein 73.6 g, SaturatedFat 12.2 g, Sodium 306.3 mg, Sugar 2.6 g

BAKED CHICKEN BREASTS WITH GRAVY



Baked Chicken Breasts With Gravy image

Make and share this Baked Chicken Breasts With Gravy recipe from Food.com.

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

Steps:

  • 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 WITH MILK GRAVY



Baked Chicken with Milk Gravy image

Baked chicken is quick, easy and makes such great comfort food. With fresh vegetables and a creamy milk gravy, this version is sure to warm you through and through. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 11

6 teaspoons all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup lemon juice
1 plum tomato, cut into wedges
1 small onion, sliced
4 medium fresh mushrooms, sliced
2 teaspoons butter
1/3 cup 2% milk

Steps:

  • In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray., Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°. , Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.

Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 442mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges

BAKED CHICKEN WITH MUSHROOM GRAVY



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

Steps:

  • 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 :

MOM'S BAKED FRIED CHICKEN AND GRAVY



Mom's Baked Fried Chicken and Gravy image

Provided by Pam Ross

Yield Serves 4

Number Of Ingredients 16

For the chicken
1 whole chicken, cut into parts
milk
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)

Steps:

  • Make chicken:
  • Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
  • Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
  • Make gravy:
  • Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

GRAVY STUFFING CHICKEN BAKE



Gravy Stuffing Chicken Bake image

A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!

Provided by Lesley

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 6

1 (3 pound) roasted chicken
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
  • Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
  • Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Nutrition Facts : Calories 469.5 calories, Carbohydrate 33.5 g, Cholesterol 88.6 mg, Fat 22.8 g, Fiber 4.4 g, Protein 31.8 g, SaturatedFat 5.6 g, Sodium 1179.9 mg, Sugar 4.7 g

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