chicken and rice gravy recipe

Written ByEmma Smyth Updated on
chicken and rice gravy recipe

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The Best chicken and rice gravy recipe

Chicken and rice gravy is one of those recipes that just feels like home. It’s simple, comforting, and always hits the spot, whether it’s a busy weeknight or a lazy Sunday dinner. I love how easy it is to throw together—just a few basic ingredients, a little simmering time, and you’ve got a meal that’s hearty enough to satisfy everyone at the table.
My kids request it all the time, and honestly, I don’t blame them. There’s something about tender chicken, fluffy rice, and that rich, savory gravy that makes it irresistible.

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What I appreciate most about this dish is how versatile it is. You can make it as light or as indulgent as you want, depending on how you tweak the ingredients. Using lean chicken breast keeps it on the healthier side, while adding a splash of cream or a pat of butter gives it that extra cozy feel.
Plus, it’s packed with protein and can be balanced with veggies if you’re looking to round out the meal. It’s the kind of recipe that works for everyday eating but still feels special enough for company. And let’s be real—leftovers taste even better the next day, which is always a win in my book.
Creamy Chicken and Rice Gravy

Creamy Chicken and Rice Gravy

4.8 from 1820 votes

A comforting one-pot meal featuring tender chicken and fluffy rice in a rich, creamy gravy. This hearty dish is perfect for weeknight dinners and comes together in under an hour.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken and Rice
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1 tbsp olive oil
For the Gravy
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk or heavy cream
  • 1/2 cup chicken broth (reserved from above)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
Optional Garnish
  • Fresh parsley, chopped
  • Grated Parmesan cheese

👨‍🍳Directions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.
  2. 2 Add the minced garlic, thyme, paprika, salt, and black pepper to the skillet. Stir and cook for 30 seconds until fragrant.
  3. 3 Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  4. 4 Stir in the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
  5. 5 While the rice cooks, prepare the gravy. In a small bowl, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
  6. 6 Slowly pour in the milk or cream and reserved chicken broth, whisking constantly to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Simmer for 3-4 minutes until thickened.
  7. 7 Once the rice is cooked, fluff it gently with a fork. Pour the gravy over the chicken and rice, stirring to combine evenly.
  8. 8 Let the dish sit covered for 5 minutes to allow flavors to meld. Garnish with fresh parsley and Parmesan cheese before serving.

🔧Equipment

  • Large skillet with lid
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Small bowl (for mixing gravy)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 850mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 25g

📝Notes

Tips: For extra flavor, add a splash of white wine when cooking the onions. You can substitute brown rice for white, but adjust the cooking time and liquid accordingly. To make this dish lighter, use low-fat milk or half-and-half instead of heavy cream.

Watch Video Of How Creamy Chicken and Rice Gravy Works

This chicken and rice gravy recipe is a no-brainer for any meal because it’s simple, hearty, and always hits the spot. It’s the kind of dish that pleases everyone—kids, picky eaters, and even your in-laws—without requiring fancy ingredients or extra effort. Whether it’s a weeknight dinner or a holiday spread, this recipe delivers comfort and satisfaction every time.

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❓ Frequently Asked Questions About Creamy Chicken and Rice Gravy

1. Can I use boneless chicken for the chicken and rice gravy recipe?

Yes, you can use boneless chicken thighs or breasts for this recipe. Boneless chicken cooks faster and is easier to shred or chop, but bone-in chicken adds more flavor to the gravy. If using boneless chicken, reduce the cooking time slightly to avoid overcooking.

2. How do I thicken the gravy if it’s too watery?

If your gravy is too thin, you can thicken it by mixing 1-2 tablespoons of cornstarch or all-purpose flour with a little cold water to form a slurry. Stir the slurry into the simmering gravy and cook for a few more minutes until it reaches your desired consistency. Alternatively, simmer the gravy uncovered for a longer time to allow excess liquid to evaporate.

3. Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, add all ingredients (except rice) and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to brown the chicken and onions, then add the remaining ingredients (except rice) and pressure cook for 10-12 minutes. Release the pressure, shred the chicken, and mix in the rice before serving.

4. What type of rice works best for this recipe?

Long-grain white rice, such as basmati or jasmine, works best for this recipe as it stays fluffy and absorbs the flavors well. You can also use brown rice, but it will require a longer cooking time and more liquid. Avoid short-grain rice, as it can become mushy when cooked in the gravy.

5. Can I freeze leftover chicken and rice gravy?

Yes, you can freeze leftovers in an airtight container for up to 3 months. To reheat, thaw the gravy in the refrigerator overnight and warm it on the stovetop over low heat, adding a splash of water or broth if needed. The rice may absorb some liquid during freezing, so adjust the consistency with a little extra broth when reheating.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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