Chicken with Rice and Gravy

Recipe View 2 mins Prepare the Rice: In a medium saucepan, bring 4 cups of water and 2 cups of long-grain white rice to a boil over medium-high heat. (2 minutes)

Recipe View 20 mins Reduce heat to low, cover the saucepan, and let it simmer until the rice is tender and all the water has been absorbed. (20 minutes)

Recipe View 0 mins Remove from heat and keep warm with the lid on.

Recipe View 0 mins Season and Dredge the Chicken: In a medium bowl, whisk together 1 cup of all-purpose flour, 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, 0.25 teaspoon of ground paprika, and 0.25 teaspoon of crushed dried thyme.

Recipe View 0 mins Dredge each boneless, skinless chicken breast in the flour mixture, ensuring they are fully coated on all sides. Reserve 2 tablespoons of the flour mixture for the gravy.

Recipe View 0 mins Pan-Fry the Chicken: Melt 3 tablespoons of butter in a large skillet over medium heat.

Recipe View 20 mins Place the coated chicken breasts in the skillet, ensuring not to overcrowd the pan. Cook for approximately 10 minutes on each side, or until the chicken is golden brown and cooked through. (20 minutes)

Recipe View 0 mins The internal temperature should reach at least 165 degrees F (74 degrees C).

Recipe View 0 mins Transfer the cooked chicken to a plate and set aside, leaving the drippings in the skillet.

Recipe View 0 mins Craft the Gravy: In a separate bowl, whisk together 0.75 cup of cold water, the reserved 2 tablespoons of flour mixture, and 0.25 teaspoon of salt until smooth.

Recipe View 5 mins Pour the mixture into the skillet with the chicken drippings. Whisk constantly over medium heat, scraping up any browned bits from the bottom of the pan to incorporate into the gravy. (5 minutes)

Recipe View 0 mins Continue to cook, whisking constantly, until the gravy thickens and becomes bubbly. If the gravy is too thick, add additional water, 1 tablespoon at a time, until you reach the desired consistency.

Recipe View 0 mins Serve: Serve the pan-fried chicken breasts over a bed of warm, fluffy rice. Generously ladle the savory gravy over the chicken and rice. Enjoy!