Baked Chicken Gravy Recipes

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BAKE ME CRAZY CHICKEN WITH GRAVY



Bake Me Crazy Chicken with Gravy image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) boneless skin-on chicken breasts
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon smoked paprika
2 tablespoons olive oil
3 tablespoons butter
1 tablespoon minced garlic
1 shallot, diced
3 tablespoons all-purpose flour
4 cups chicken stock, cold
Salt and freshly cracked black pepper
Dash sherry vinegar
2 tablespoons chopped parsley leaves
2 tablespoons chopped tarragon leaves

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.

SIMPLE CHICKEN GRAVY



Simple Chicken Gravy image

I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.

Provided by John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Yield 6

Number Of Ingredients 3

½ cup all-purpose flour
1 cup water, or as needed
1 (3 pound) roasted chicken (drippings from chicken)

Steps:

  • Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
  • Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 7.9 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.3 g, Protein 35.9 g, SaturatedFat 4.9 g, Sodium 104.9 mg

OVEN BAKED CHICKEN AND GRAVY



Oven Baked Chicken and Gravy image

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

2 pounds boneless skinless chicken breasts ((trimmed and pounded to an even 1" thickness))
1 medium white onion (sliced)
2 1/2 cups water (divided)
10.5 ounces condensed cream of chicken soup ((1 can))
1 envelope chicken gravy powder ((0.87 ounces))
1 cup parmesan cheese ((freshly shredded))

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

SMOTHERED AND COVERED CHICKEN AND GRAVY



Smothered and Covered Chicken and Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
1 tablespoon canola oil
4 chicken leg quarters (2 pounds)
2 onions, sliced
2 cloves garlic, very finely chopped
1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
2 sprigs fresh thyme
1 bay leaf, preferably fresh

Steps:

  • Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
  • Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
  • Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

BAKED CHICKEN & GRAVY



Baked Chicken & Gravy image

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

3/4 cup milk
flour (no particular amount)
1 (10 1/2 ounce) can cream of mushroom soup
0.5 (1 1/4 ounce) package dry onion soup mix
1/4 cup margarine
3 -5 lbs cut chicken or 4 chicken breasts

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.

BAKED CHICKEN BREASTS IN GRAVY RECIPE - (3.9/5)



Baked Chicken Breasts in Gravy Recipe - (3.9/5) image

Provided by SMorrissey

Number Of Ingredients 12

Gravy:
3 lb. boneless chicken breasts
1 1/4 cup flour
1/2 tsp salt
1/2 tsp Lawry's seasoning
1/4 tsp pepper
1/2 cup butter
1/2 cup flour
5 1/2 cups water
1 Tbsp chicken base
1 tsp salt
1/2 tsp kitchen bouquet

Steps:

  • Instructions for gravy: Melt butter and add flour; stir to brown a little. Slowly add water; bring to a boil. Add chicken base, salt and kitchen bouquet. Set aside. Instructions for chicken: Mix the flour and seasonings. Roll the chicken pieces in the flour mixture. Fry in pan until both sides are browned. I use a combination of oil and butter to fry my chicken. Transfer to baking dish covering each layer with gravy. Bake at 350 for 1-11/2 hours or juices run clear.

BAKED CHICKEN WITH MILK GRAVY



Baked Chicken with Milk Gravy image

Baked chicken is quick, easy and makes such great comfort food. With fresh vegetables and a creamy milk gravy, this version is sure to warm you through and through. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 11

6 teaspoons all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup lemon juice
1 plum tomato, cut into wedges
1 small onion, sliced
4 medium fresh mushrooms, sliced
2 teaspoons butter
1/3 cup 2% milk

Steps:

  • In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray., Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°. , Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.

Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 442mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges

BAKED CHICKEN BREASTS WITH GRAVY



Baked Chicken Breasts With Gravy image

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

4 skinless chicken breasts
12 ounces chicken broth (1 to 2 cans)
4 ounces saltine crackers (approx. 1 stack cracker)
1 1/2 cups diced white onions
1/2 cup butter
salt and pepper

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 WITH MUSHROOM GRAVY



Baked Chicken with Mushroom Gravy image

I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup butter, melted
1/4 cup all-purpose flour
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash paprika
Hot cooked rice, optional

Steps:

  • Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

Nutrition Facts :

GRAVY STUFFING CHICKEN BAKE



Gravy Stuffing Chicken Bake image

A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!

Provided by Lesley

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 6

1 (3 pound) roasted chicken
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
  • Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
  • Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Nutrition Facts : Calories 469.5 calories, Carbohydrate 33.5 g, Cholesterol 88.6 mg, Fat 22.8 g, Fiber 4.4 g, Protein 31.8 g, SaturatedFat 5.6 g, Sodium 1179.9 mg, Sugar 4.7 g

MOM'S BAKED FRIED CHICKEN AND GRAVY



Mom's Baked Fried Chicken and Gravy image

Provided by Pam Ross

Yield Serves 4

Number Of Ingredients 16

For the chicken
1 whole chicken, cut into parts
milk
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)

Steps:

  • Make chicken:
  • Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
  • Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
  • Make gravy:
  • Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

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