🍗 Chicken and Gravy over Rice
🧾 Ingredients
For the chicken & gravy:
2–3 boneless, skinless chicken breasts (or thighs)
2 cups chicken broth
1 packet chicken gravy mix (or see homemade option below)
1 can (300–400 g) cream of chicken soup
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste
For serving:
2 cups cooked white rice
Fresh parsley (optional, for garnish)
🍳 Instructions
Cook the chicken
Place chicken in a skillet or pot over medium heat.
Season with salt, pepper, garlic powder, and onion powder.
Add chicken broth and bring to a simmer.
Cover and cook for about 15–20 minutes until fully cooked.
Make the gravy
Remove chicken and shred or slice it.
In the same pot, stir in the cream of chicken soup and gravy mix.
Let it simmer for 5–7 minutes until thick and smooth.
Combine
Return shredded chicken to the gravy.
Stir well and let everything heat through for another 5 minutes.
Serve
Spoon the creamy chicken gravy over warm white rice.
Garnish with parsley if you like.
🥄 Homemade Gravy Option (No Packet)
If you don’t have gravy mix:
2 tbsp butter
2 tbsp flour
2 cups chicken broth
Steps:
Melt butter, whisk in flour (cook 1–2 minutes).
Slowly whisk in broth until smooth.
Simmer until thick, then use in recipe.
💡 Tips
Add mushrooms or onions for extra flavor.
For richer taste, use chicken thighs instead of breasts.
You can make this in a slow cooker: cook on low for 6–7 hours, then shred and thicken gravy at the end.
