Chicken & Rice with Gravy
By Greg Finin
5 (1 rating)
This recipe is a take on chicken noodle soup with an immersion blender. You sear the chicken in a dutch oven, remove it, then add it whatever vegetables of your choice, cut as finely as possible. After sauteeing you add in broth and a few thyme sprigs and let that simmer for 10-15 minutes. Once ready, remove the thyme and blend all of the ingredients together. Optionally you can add heavy cream and lemon, for a thicker sauce. Serve over rice and cooked chicken.
Weeknight
Ingredients
- 2 lb chicken breast
- 2 diced carrots
- 1/2 diced onion
- 4 diced garlic cloves
- 2 sprigs thyme
- 2 tbsp olive oil
- 1 cup heavy cream (Optional)
- 1/2 lemon (Optional)
- paprika
- garlic powder
- salt
- parsley
Instructions
1. Heat oil over medium high in dutch oven
2. Depending on the size of the chicken breast, slice into smaller cutlets. Season chicken with spices above.
3. Sear chicken on both sides until fully cooked through, 3-4 minutes a side.
4. Add in all your diced vegetables, cook until softened, about 5 minutes.
5. Add chicken broth and thyme scrape any browned bits from the bottom of the pan, bring to a boil then reduce heat to low, cover and let simmer for 10-15 minutes.
6. Blend in batches or with immersion blender, add in heavy cream and lemon if using, serve over sliced chicken breast and rice (if using). Top with parsley.
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