OVEN BAKED CHICKEN AND GRAVY
Only 6 ingredients, this Oven Baked Chicken and Gravy makes an easy weeknight meal that is ready in under 45 minutes. Use the creamy gravy over potatoes or rice.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 6
Steps:
- Lay chicken flat in a greased 9x13 pan.
- Lay sliced onions over the chicken.
- Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
- Sprinkle the gravy powder over the top.
- Pour the rest of the water over everything.
- Top with parmesan cheese.
- Cover and bake for 10 minutes at 425º Fahrenheit.
- Then uncover and bake for an additional 20-30 minutes.
Nutrition Facts : Calories 290 kcal, Carbohydrate 6 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 796 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CHICKEN BREASTS WITH GRAVY
Make and share this Baked Chicken Breasts With Gravy recipe from Food.com.
Provided by balanced_core
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
- Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
- Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
- Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
- Serve with mashed potatoes using the cracker/broth mixture as a gravy!
BAKED CHICKEN & GRAVY
Make and share this Baked Chicken & Gravy recipe from Food.com.
Provided by Catnip46
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 9x13 inch pan melt margarine.
- Lay pieces of chicken in pan.
- Sprinkle with sifted four, until all is covered.
- Mix milk, soup and onion mix together. Pour over chicken.
- Bake at 350 for 1-1 1/2 hours uncovered.
BAKE ME CRAZY CHICKEN WITH GRAVY
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, add the oil.
- Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
- For the sauce:
- In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.
LINDA'S STUFFED CHICKEN BREASTS WITH MUSHROOM GRAVY
I love comfort foods, and this is one of my favorites... I love throwing things together and seeing how they come out... This one is GREAT! Broccoli With Cheese Sauce and a nice Garden Salad make this the perfect meal!
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Prepare stuffing mix according to box directions, then set aside to cool. (I put mine on a paper plate, and stick it in the freezer for a few minutes to cool faster). When cool, take out of freezer.
- Place one chicken breasts in a casserole dish, skin side down. Put the stuffing mixture over the chicken breast.
- In a bowl, mix the mushrooms and sliced onions with the soup.
- Add about 1/4 can of water, and mix inches Pour half the mixture over the stuffing mixture.
- Place the second breast on top of the stuffing, skin side up.
- Pour the rest of the Mushroom soup mixture over the top.
- Sprinkle fresh cracked pepper over top.
- Once chicken has been cooking for about 45 minutes, then take the dish out, and spoon the mushroom gravy over the chicken.
- Return to the oven, and finish baking for another 40-45 minutes.
- Note: If you use boneless chicken, reduce cooking time to 45-60 minutes.
Nutrition Facts : Calories 614, Fat 19.4, SaturatedFat 4.8, Cholesterol 49.8, Sodium 2336.8, Carbohydrate 79.8, Fiber 3.5, Sugar 14.1, Protein 30.6
EASY BAKED CHICKEN WITH STUFFING & GRAVY
Simple & easy, but comforting dinner that smells wonderful cooking. Stove top stuffing (2 boxes) works very well. You may want an extra small jar of gravy for serving.
Provided by Queen Puff
Categories Weeknight
Time 55m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375.
- Prepare stuffing according to package directions.
- Spray a 9 x 13 baking dish with cooking spray.
- Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
- Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
- Sprinkle onto each chicken breast.
- Spoon remaining stuffing into baking dish around chicken breasts.
- Cover dish with foil and bake for 30 minutes.
- Remove from oven
- Pour gravy over chicken and stuffing.
- Re-cover with the foil and bake for 15-30 minutes until done.
ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY
GREAT week-night dinner! The chicken is moist and the gravy is to die for, Altho it is great with the poultry seasoning, I LOVE it with Herbes de Provence seasoning. There is enough gravy here for any potatoes you are serving as well...yummm! If needed, I thicken the gravy with a flour/water slurry at the end. Depending on the size of the chicken breasts, you may need to cook either longer or less, I have had to cook them for 60 minutes before, use your judgement. Sometimes I add satueed onions and shrooms to the gravy. Recipe can easily be doubled. This is adapted from Bon Appetit magazine, 2001. Hope you enjoy as much as we do!
Provided by Scoutie
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
- Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
- Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
- Roast until cooked through, about 40 minutes.
- Transfer chicken to plate.
- Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
- Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
- Add parsley. Season with salt and pepper.
Nutrition Facts : Calories 300.5, Fat 14.3, SaturatedFat 6.1, Cholesterol 61.7, Sodium 185, Carbohydrate 11.7, Fiber 0.6, Sugar 1, Protein 21.7
BAKED CHICKEN BREASTS
Make and share this Baked Chicken Breasts recipe from Food.com.
Provided by Darlene Summers
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 13x9-inch baking dish and arrange breasts in dish.
- Top with cheese slices.
- Mix soup and apple juice together till well combined.
- Spoon evenly over chicken breasts.
- Sprinkle stuffing mix over soup.
- Drizzle butter over crumbs.
- Bake at 350° for 50 minutes to an hour, or till chicken is tender.
BAKED CHICKEN WITH MUSHROOM GRAVY
You could use only one can creamed soup I prefer to use two cans, one 4.5-ounce can sliced mushrooms, well drained also works well in place of fresh --- serve with hot cooked noodles or mashed potatoes --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
- Set oven to 425°F (set oven rack to lowest position).
- Pour the melted butter into a 13 x 9-inch baking pan.
- In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
- Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
- Place the chicken in the pan skin-side down.
- Bake uncovered at 425°F for 20 minutes.
- Turn the chicken over skin-side up and continue baking for 20 minutes.
- While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
- After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
- Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
- Sprinkle the top lightly with paprika.
- Reduce oven heat to 325°F.
- Cover pan with foil and continue baking for about 20 minutes.
Nutrition Facts : Calories 1234.4, Fat 90.3, SaturatedFat 31.6, Cholesterol 306.9, Sodium 1466.3, Carbohydrate 32.4, Fiber 1.7, Sugar 5.1, Protein 71.4
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