Granny's Chicken & Rice Supper

Time :40

Yield :6 servings

The Scoop

Granny's Chicken & Rice Supper combines juicy, panko-crusted chicken with herbed rice and savory brown gravy for a comforting, home-style meal.

There is nothing more downhome than this! Granny's Chicken & Rice Supper is a wholesome meal you can never get enough of! Juicy chicken breasts are coated with a seasoned panko breadcrumb coating, lightly browned, and then baked until crunchy, yet fork tender, and served alongside a bed of herbed rice. Plus, it's all drizzled with some delicious brown gravy to make this meal a forever-favorite. Not that you shouldn't visit her often, but now you don't have to go to her house every time you crave Granny's Chicken & Rice Supper.

Ingredients

For the chicken:

6 (6-ounce) chicken breasts, boneless and skinless
2 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
2 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1 1/2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
3 tablespoons salted butter, divided
3 tablespoons olive oil, divided
brown gravy, to taste, homemade or store-bought, cooked and warm, for serving

For the herbed rice:

4 cups long grain white rice, cooked and hot
2 tablespoons salted butter
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
2 teaspoons fresh thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts between two sheets of plastic wrap.
On a flat surface with a rolling pin or the flat side of a meat mallet, pound the chicken breasts to flatten them to about 3/4-inch thickness.
On a large platter, add the chicken breasts and evenly sprinkle them with 1 teaspoon of the salt and 1 teaspoon of the black pepper.
In a medium shallow dish, add the eggs and the milk and whisk well to combine.
In a separate medium shallow dish, add the panko breadcrumbs, the Italian seasoning, the smoked paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and stir to combine.
One at a time, dip each piece of chicken into the egg mixture, shaking off any excess.
Dredge the chicken breasts in the panko mixture, covering them well and pressing them down to ensure the breading adheres.
Repeat the dipping process until all of the chicken breasts are coated.
In a large skillet over medium heat, heat 1 1/2 tablespoons of the butter and 1 1/2 tablespoons of the olive oil.
Add 3 of the dredged chicken breasts and cook until golden, about 3-5 minutes per side.
Add the browned chicken breasts to a 9x13-inch baking dish.
Repeating the browning process with the remaining chicken, 1 1/2 tablespoons of the butter, and the remaining olive oil.
Once all of the chicken is in the baking dish, bake until the chicken reaches an internal temperature of 165 degrees F, about 10 minutes.
In a large bowl, add the warm cooked rice, the remaining butter, the parsley, the chives, the thyme leaves, the remaining salt, and the remaining black pepper, and stir to combine until the butter is melted.
Serve the baked chicken breasts over the herbed rice and drizzle with the brown gravy.