Pan Fried Roasted Chicken With Rice

Submitted by nochlo

"A different way to have chicken and a way to get rice in your meal."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 6 boneless skinless chicken thighs
• 4 tablespoons flour
• 4 tablespoons butter
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon ground thyme
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon white pepper
• 1⁄2 cup water
• 1 (10 1/2 ounce) can cream of chicken soup
• 3 cups hot cooked rice

directions

1. First, trim excess fat from thighs.
2. Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
3. Heat butter in skillet on stove on medium/high heat.
4. Lightly flour each chicken on both sides then place in skillet.
5. Combine cream of chicken and water then set aside.
6. Cook in skillet for around 8-14 minutes turning a few times.
7. When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
8. Cover and simmer 5-8 minutes.
9. Enjoy.

Reviews

[Karen Elizabeth]

Other than using diced chicken breasts, I made as recipe for a very easy and enjoyable dinner, served over rice. Oh, I did add sliced mushrooms, I had them and thought it might make a pleasant addition. I used a tomato rice recipe to accompany, rather than plain rice, but I'm quite sure that would have been equally good! Thank you nochlo, much enjoyed, made for PRMR tag game

 

[DailyInspiration]

This is really good comfort food -- is there anything better than pan-fried chicken with rice and gravy??? I make a similar dish with pork chops so the chicken was a nice change. Kids will love this dish as much as the adults. Made for PRMR, July, 2013.

 

[AZPARZYCH]

This was a quick and easy recipe that was perfect for my chicken and rice lovin' DH! Made with 4 b/s chicken thighs; I mixed the flour and seasonings in a zipper bag and shook the chicken in it. I should have reduced the amount of butter since I used less chicken but the butter mixed in with the soup and gave it a golden brown color and deeper flavor. Served over rice pilaf with some green beans. Made for Spring PAC 2013.

 

[Nimz_]

I thought this was a very good starter recipe for chicken and rice. The additions are limitless but I stayed with this recipe (other than using milk instead of water) since this is my first time to make this dish. I used one chicken breast and sliced it thin and quartered it for the 2 of us so I did decrease the cooking time. The flavor was very nice but a little boring. I think onions and mushrooms would be nice to add to this for a little more flavor or other vegetables come to mind also. Thanks nochlo. Made for PRMR