Chicken With Gravy And Rice is a bit of a work horse when it comes to the food preparation department. If you haven’t tried it, please do. It’s what I had for lunch yesterday; it’s also what I’m having tomorrow and the next day.
If you love chicken, then you’ll love Chicken With Gravy And Rice even more! This is an easy recipe for dinner that you and your family will enjoy.
Smothered Chicken and Gravy (Makeover)
- Prep30 Min
- Total1 Hr 20 Min
From Betty’s Soul Food Collection… Ding, ding, ding—the health-o-meter declares our improved and lighter Smothered Chicken and Gravy recipe a winner, with its flavor boost coming from spices instead of fat.
- 1cups uncooked regular long-grain brown rice
- 2 2/3cups water
- 1/2cup Gold Medal™ all-purpose flour
- 1 1/2teaspoons seasoned salt
- 1teaspoon dried thyme leaves
- 1teaspoon paprika
- 1/2teaspoon pepper
- 1cut-up whole chicken (3 to 3 1/2 lb), skin removed
- 2tablespoon olive or canola oil
- 1cup thinly sliced celery (about 2 medium stalks)
- 1/2medium red bell pepper, cut into thin bite-size strips
- 1/2medium onion, thinly sliced
- 2cups hot water
- 1tablespoon chopped fresh parsley
- 1Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
- 2In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
- 3In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.
- 4In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
- 5Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.
Tips from the Betty Crocker Kitchens
- tip 1Makeover recipes are comfort-food favorites that have been remixed with less fat and sugar so they’re healthier.
- tip 2To save time, cut up the vegetables and chicken, and place the flour with seasonings in a resealable food-storage plastic bag ahead of time so the ingredients are ready. When it’s time to cook, just toss the chicken in the flour mixture and cook everything as directed.
- tip 3The rice can be cooked up to 24 hours in advance. Cover and refrigerate, then reheat in the microwave just before serving. There will be one less pan to wash when dinner is done!
Easy Instant Pot Chicken and Gravy Recipe
INSTANT POT CHICKEN AND GRAVY PAIRS TENDER BITS OF JUICY CHICKEN WITH A CREAMY AND FLAVORFUL GRAVY.
This easy chicken and gravy recipe is classic comfort food that’s ready in about 30 minutes.
I think most of us have a few tried-and-true Crockpot chicken recipes on hand. The ones where you toss in all the ingredients, and at the end of the day, you have a delicious meal, like tender chicken in a flavorful sauce.
Crockpot recipes take time and planning, and I don’t always have a lot of time (and I don’t always plan well ). While getting everything into the Crockpot should be simple, it’s not always.
That’s why I’ve followed the steps to convert a slow cooker meal to a pressure cooker meal and transformed this family favorite meal into a pressure cooker chicken and gravy recipe.
The Instant Pot allows for last-minute planning, and I can still get a hot, flavorful, and comforting meal on the table for my family.
The best part is that this Instant Pot chicken and gravy recipe only takes about 30 minutes to make, which is why it’s one of my favorite Instant Pot chicken dinner recipes.
You can also do something similar with pork chops–check out my Instant Pot pork chops and gravy recipe!
MAKE DINNER EASY WITH INSTANT POT SHREDDED CHICKEN AND GRAVY
Life feels busier than it did when I was a kid. Growing up, dinner time was always important in my parent’s house. It was rare that we would have an activity that conflicted with supper and nights around the table were our norm.
As my children get older, I realize the importance of family time and hope that my children have the same fond memories of family mealtime as I do.
Cooking Instant Pot chicken and gravy or any of our favorite Easy Instant Pot Weeknight Dinners takes away a lot of the stress and gives me a fighting chance of hanging on to just a few more precious moments with my family.
THE INSTANT POT MEAL PLAN JUMPSTART
LEARN HOW TO SAVE TIME AND WOW YOUR FAMILY WITH EASY MEALS!
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HOW TO MAKE INSTANT POT CHICKEN AND GRAVY
It’s really easy to make this flavorful chicken and gravy in the pressure cooker.
INGREDIENTS YOU’LL NEED:
- Boneless Skinless Chicken Breasts
- Low-sodium Chicken Broth
- Chicken Gravy Mix
- Black Pepper
- Garlic Powder
- Homemade Cream of Chicken Soup
HOW TO MAKE IT:
(Full printable recipe is available below)
Add Chicken. First, you’ll cut each chicken breast in half and place it into the Instant Pot along with the chicken broth.
Cook the Chicken. Next, you’ll sprinkle the gravy packets, black pepper, and garlic powder over the chicken breasts, but don’t stir (I don’t stir it in because I don’t want to take a chance on having the thickener in the gravy packet to thicken the liquid and cause scorching on the bottom of the pot during cooking).
Close the Instant Pot and cook at high pressure for 6 minutes followed by a natural pressure release.
Shred the chicken. Next, you’ll remove the chicken to a cutting board to shred, slice or chop it leaving some larger pieces. Stir in the cream of chicken soup, stirring until everything is well-combined, then return the chicken to the pot.
Serve. Last, you’ll serve the chicken and gravy over Instant Pot mashed potatoes, Instant Pot white rice, biscuits, or noodles.
NOTES AND ADAPTATIONS:
- I use low-sodium chicken broth in this easy chicken and gravy recipe because the gravy packets have a good bit of salt in them.
- I highly recommend using homemade cream of chicken soup, because it adds such wonderful flavor, but you can certainly use the canned variety if preferred. Simply use 1 can of condensed cream of chicken soup plus one can of water.
- You can change up the flavor a little by using one packet of chicken gravy mix and one packet of ranch dressing mix.
CHICKEN AND GRAVY RECIPE
This Chicken and Gravy Recipe is pure comfort food. Chicken and Gravy is surprisingly easy to make and uses ingredients you most likely already have in your pantry. Pour this chicken gravy over a big pile of warm mashed potatoes and you will be in heaven.
I like to make this meal for my husband because it is pure man food, meat and potatoes! The gravy is so flavorful and loaded with tender bits of chicken. This is one of those meals that after a hard day you feel like your belly is being wrapped in warm blanket. You will be so amazed at how quickly you can make this dinner and how much your family will love it!
This chicken gravy recipe is a great way to use up leftover turkey, chicken or even with a rotisserie chicken.
HOW TO MAKE CHICKEN GRAVY WITH CHICKEN BROTH
If you haven’t ever made homemade chicken gravy with chicken broth, don’t be intimidated, this recipe really couldn’t be any easier! To make this recipe start with a big pan, this will make about 4 cups of gravy. I love cooking in my enameled cast iron pan because it distributes the heat so evenly.
Melt the butter in the pan and add in the sprigs of thyme. Just stir the thyme around in the melted butter and allow it took cook until it becomes fragrant. This is just to infuse the butter with the flavor of the thyme. After a minute, remove the thyme sprigs from the butter and discard. It is okay if a few thyme leaves are left in the butter.
Stir the flour into the butter and stir until it is combined with the butter, it will be thick almost like dough. Whisk in the chicken broth and stir until there are no more lumps and the gravy is smooth. Bring the gravy to a simmer and stir until the gravy thickens.
Season with the salt, pepper, garlic powder and Worcestershire sauce. Add in the shredded chicken and stir until it is heated through. Serve this deliciousness over warm mashed potatoes.