Updated: 5 days ago
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There’s nothing fancy about chicken, rice, and gravy—which is what makes this dish absolutely perfect! A crispy panko coating gives these chicken breasts plenty of crunch, while buttery herbed rice and a quick pan gravy turn a handful of everyday ingredients into a seriously satisfying dinner. And because we’re doing it the RGJ way, we’re keeping things practical: one cast-iron skillet, simple ingredients, and a whole lot of comfort.
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Tools from the Kitchen:
10- to 12-inch cast-iron skillet
Meat mallet or rolling pin
Plastic wrap
2 shallow dishes
Whisk
Measuring cups and spoons
Meat thermometer
Wooden spoon or whisk for gravy
Serving platter or plates
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Ingredients:
Crispy Chicken
2 boneless, skinless chicken breasts
⅔ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 large egg
¼ cup heavy cream
⅔ cup panko breadcrumbs
½ teaspoon Italian seasoning
⅙ teaspoon smoked paprika
1 tablespoon salted butter
1 tablespoon olive oil
Herbed Rice
3/4 cup hot, cooked long-grain white rice
2 teaspoons salted butter
½ teaspoon dried parsley
½ teaspoon dried chives
¼ teaspoon dried thyme
⅓ teaspoon kosher salt
⅛ teaspoon black pepper
Pan Gravy
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 cup chicken broth
Salt and Pepper to season
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Prepare:
2. Place the chicken breasts between two sheets of plastic wrap and pound to approximately ¾-inch thickness.
3. In a shallow dish, whisk together the egg and heavy cream.
In a second shallow dish, combine the panko, Italian seasoning, smoked paprika, salt and pepper.
4. Dip each chicken breast into the egg mixture, then press into the panko mixture to coat.
*For an extra-crispy crust, repeat the egg wash and panko coating once more, pressing the breadcrumbs firmly onto the chicken.
5. Heat a cast-iron skillet over medium heat and add the butter and olive oil.
Once hot, carefully add the breaded chicken. Cook for approximately 3–4 minutes per side, or until the coating is golden brown and crisp.
6. Transfer the entire skillet directly into the 400°F oven.
Cook for approximately 7–10 minutes, or until the thickest part of the chicken reaches 165°F.
7. Remove the skillet from the oven and transfer the chicken to a plate. Loosely tent with foil or cover with lid while preparing the gravy.
8. While the chicken cooks, combine the hot cooked rice with butter, dried parsley, dried chives, dried thyme, salt, and pepper. Stir until the butter melts and the herbs are evenly distributed.
9. Using the same cast-iron skillet, add the butter and flour to the flavorful browned bits left behind from the chicken. Whisk over medium heat for about 1–2 minutes, creating a roux.
10. Slowly pour in the chicken broth while whisking constantly. Add the salt and pepper. Continue whisking until the gravy is smooth and thickened, approximately 2–5 minutes.
*If the gravy becomes too thick, add a splash of chicken broth until you reach your desired consistency.
11. Serve the crispy chicken alongside the herbed rice with the pan gravy spooned over or alongside the chicken. Keep some of that crispy crust exposed!
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Notes from the Kitchen:
Dried Herbs vs. Fresh
When substituting dried herbs for fresh, use less because dried herbs are more concentrated.
For this recipe, the herbed rice uses:
½ tsp dried parsley
½ tsp dried chives
¼ tsp dried thyme
If your dried herbs are particularly old or weak, use approximately ¾ teaspoon total dried herbs instead.
Keep It Crispy
Don’t completely cover the chicken with gravy. Spoon it alongside or over just part of the chicken so you can still enjoy that crispy panko crust.
One-Skillet Magic
The chicken goes from stovetop to oven in the same cast-iron skillet, and the gravy is made in those delicious browned bits afterward. No second skillet and no baking sheet required.
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