Chicken with Rice and Gravy Recipe

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Most Helpful Positive Review

Oct 13, 2003

YUM! I just have to say that I am HORRIBLE at #1 frying foods & #2 making gravy, however, this was a SUCCESS! I LOVED the fact that there was no egg (lil' guy is allergic) and the whole preperation didn't trash my kitchen! I ended up using 3 breasts & 3 leg/thigh pieces, & since I made potatoes for the kids I used potato water for the gravy, which turned out really good = the kids didn't think that I made it. Thanks Anissa, for the tasty, simple & easy clean up meal!!

—I'm nuts too...

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Most Helpful Critical Review

Jan 06, 2013

This is a recipe that I make often, but it would benefit from a slight change in technique. Those of you that complain about the gravy should try this: Add a few TBS of butter to the pan when the chicken is done. Stir well to get all the bits off the bottom of the pan. Add the 2 TBS flour (or maybe 3) to make a roux, and let it bubble for a few minutes while you get all the lumps out. Then, pour in chicken broth, not water, and stir while it thickens. If it is too thick, add more broth. Let it cook on lower heat for a few minutes to cook the flour taste out of it. This is a more classic way to make gravy, and I think you'll like it better this way, as it cooks the flour better.

—MexicoKaren

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101 Ratings

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Jul 27, 2007

My family absolutely loved this dish. The only changes I made were to use chicken broth in place of the water and added more pepper. Otherwise I feel the gravy would have been a bit bland. Perfect quick weeknight meal! Thanks Anissa this will be repeated!!

—Metta Karuna

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Jul 29, 2008

Wow! I tried something new and I like it! I have never made gravy this way and it was easier than expected. The chicken tasted really juicy too. The only downside is having to wait for the chicken to cook through but that is time well spent doing the dishes and setting the table! I served this with the Garlic Fried Rice recipe from this site.

—Linda

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Jan 06, 2013

I love chicken and rice with gravy but I will and do improvise. I wanted to respond, respectfully, to some negativities that I see throughout this recipe site. As a cook and parent we all know our family and their preferences as far as seasoning and spices and when we respond with whatever rating to a recpie I feel in giving the recipe a rating, in a sense, we are paying respect to the originator of the recipe for their creation. To me it takes nothing from their creation to improvise and make it our own. In a way that is a tremendous compliment to them. That is just my feeling. I love this site and I LOVE all the diversity throughout. When people give their insight it helps me to "make it my own" without disrespecting the originator. Diversity is what makes the world go around. If no one took initiative to create or recreate the world would be boring. No disrespect intended to anyone, just my thoughts.

—JOJO97000

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Aug 22, 2007

Quick and easy dish to which I added carrots, onions, celery, peas and chicken broth instead of water. Added in a few more seasonings and a small splash of Gravy Master. Comforting and good Anissa; thank you!

—LINDA MCLEAN

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Aug 26, 2010

this recipe was freaking awesome! I didn't have thyme so i just added some parsley and garlic and onion powder. The seasoning was perfect. I used chicken tenders instead of breast and used chicken broth for the gravy and used milk to thin it out like another reviewer suggusted. Definately a keeper. UPdated* i made this again and accidently use a whole cup of broth and it was the perfect amount for the gravy, i didn't need to add any milk or water! I also cut up the chicken to bite size pieces for quicker cooking time.

—CupcakePolly

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Dec 02, 2005

I substituted white wine for the water in the gravy and it was delicious. The kids didn't like it that much, but the adults loved it. It was very flavorful. One problem that I had was that when I plated the meal, half of the rice was left over. Next time, I will cut the rice in half. I will also divide the meat into two different pans and make one gravy with white wine and the other with water.

—Luv2Cook501

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Nutrition

Calories
659 kcal
33%

Carbohydrates
98 g
32%

Cholesterol
91 mg
30%

Fat
11 g
17%

Fiber
2.2 g
9%

Protein
37.2 g
74%

Sodium
579 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken with Rice and Gravy

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 659
** Calories from Fat: 99

% Daily Value *
** Total Fat 11g 17 %
** Saturated Fat 6.1g 30 %
** Cholesterol 91mg 30 %
** Sodium 579mg 23 %
** Potassium 449mg 13 %
** Total Carbohydrates 98g 32 %
** Dietary Fiber 2.2g 9 %
** Protein 37.2g 74 %
** Sugars 0.2g
** Vitamin A 7 %
** Vitamin C 3 %
** Calcium 6 %
** Iron 65 %
** Thiamin 86 %
** Niacin 202 %
** Vitamin B6 51 %
** Magnesium 23 %
** Folate 154 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.