Creamy Chicken, Rice, and Gravy That’ll Make You Feel Right at Home

There’s something deeply comforting about a plate of tender chicken served over fluffy rice and smothered in rich, savory gravy. This chicken rice and gravy recipe brings together simple ingredients to create a meal that feels like a warm hug after a long day. Whether you’re cooking for your family on a busy weeknight or looking for something that doesn’t require fancy techniques, this dish delivers every single time.

Why You’ll Love This Dish

First off, it’s incredibly forgiving. You don’t need to be an experienced cook to nail this recipe. The chicken stays moist, the rice cooks perfectly in the background, and the gravy practically makes itself from the pan drippings. Plus, it uses ingredients you probably already have in your kitchen.

Another reason? It’s budget-friendly without tasting cheap. You’ll spend less than you would on takeout, and you’ll have leftovers that actually taste better the next day.

Ingredients for Chicken Rice and Gravy Recipe

For the Chicken:

• 4 boneless breast pieces (about 1.5 pounds)
• 2 tablespoons olive oil or butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and black pepper to taste

For the Rice:

• 1½ cups long-grain white rice
• 3 cups chicken broth
• 1 tablespoon butter
• ½ teaspoon salt

For the Gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream (optional, but recommended)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

How to Make It Step by Step

Prepare the Chicken

Start by patting your chicken breasts dry with paper towels. This might seem like a small detail, but it helps them brown beautifully instead of steaming. Season both sides generously with salt, pepper, garlic powder, onion powder, and paprika.

Heat a large skillet over medium-high heat and add your oil or butter. Once it’s shimmering, lay the chicken breasts in the pan. Let them cook undisturbed for about 6-7 minutes on the first side until they develop a golden-brown crust.

Flip them over and cook for another 5-6 minutes until they’re cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and tent it with foil to keep warm. Don’t wash that pan—those browned bits are flavor gold for your gravy.

Get the Rice Going

While the chicken rests, rinse your rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.

In a medium saucepan, bring the chicken broth and butter to a boil. Add the rice and salt, give it a quick stir, then reduce the heat to low. Cover tightly and let it simmer for about 18 minutes without peeking. Seriously, resist the urge to lift that lid.

After 18 minutes, remove it from the heat and let it sit, still covered, for 5 more minutes. Then fluff with a fork.

Build That Gravy

This is where the magic happens. Return your skillet (with all those delicious pan drippings) to medium heat. Add the butter and let it melt completely.

Sprinkle the flour over the butter and whisk constantly for about 2 minutes. You want it to turn a light golden color and smell slightly nutty. This cooks out the raw flour taste.

Gradually pour in the chicken broth while whisking continuously. It’ll seem lumpy at first, but keep whisking and it’ll smooth out. Let the gravy simmer for 4-5 minutes until it thickens enough to coat the back of a spoon.

For an extra luxurious touch, stir in the heavy cream. Taste and adjust the seasoning with salt and pepper.

Bringing It All Together

Slice your chicken breasts if you like, or serve them whole. Spoon a generous portion of rice onto each plate, nestle the chicken on top, and ladle that gorgeous gravy over everything. Garnish with fresh herbs if you have them on hand.

Tips for the Best Results

Keep your chicken at an even thickness by pounding it gently with a meat mallet or rolling pin. This ensures it cooks evenly and stays juicy.

Additionally, don’t skip browning the chicken properly. That golden crust adds tremendous flavor to both the meat and the gravy.

If your gravy gets too thick, thin it with a splash of broth. Too thin? Let it simmer a bit longer or make a quick slurry with a teaspoon of flour and water.

Making It Your Own

Transform this into a Southern recipe by adding a dash of hot sauce to the gravy and serving it with collard greens on the side. You could also swap the chicken for boneless thighs if you prefer dark meat—just adjust the cooking time slightly.

For a lighter version, skip the heavy cream and use all chicken broth in the gravy. It’ll still be delicious, just a bit less rich.

Want to make it ahead? Cook everything as directed, then store the components separately in airtight containers in the fridge for up to 3 days. Reheat gently and add a splash of broth to the gravy if needed.

Common Mistakes to Avoid

One mistake people often make is overcooking the chicken. Use a meat thermometer to avoid dry, tough meat. Similarly, don’t rush the roux (the flour and butter mixture). If it’s not cooked enough, your gravy will taste pasty.

Lastly, make sure your broth is warm when you add it to the roux. Cold liquid can cause lumps and uneven thickening.

Perfect for Any Night

This easy recipe proves that you don’t need complicated techniques or expensive ingredients to create something truly satisfying. It’s the kind of meal that brings everyone to the table without complaint.

The beauty of this simple recipe lies in its versatility and reliability. Whether you’re feeding picky eaters or trying to impress your mother-in-law, this chicken rice and gravy recipe delivers comfort, flavor, and that homemade goodness that no restaurant can replicate. Give it a try tonight, and it just might become your new weeknight favorite.