Best 7 Baked Chicken That Makes Its Own Gravy Recipes

OVEN BAKED CHICKEN AND GRAVY

Steps:

• Lay chicken flat in a greased 9x13 pan.
• Lay sliced onions over the chicken.
• Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
• Sprinkle the gravy powder over the top.
• Pour the rest of the water over everything.
• Top with parmesan cheese.
• Cover and bake for 10 minutes at 425º Fahrenheit.
• Then uncover and bake for an additional 20-30 minutes.

OVEN CHICKEN THAT MAKES ITS OWN GRAVY

Steps:

• Coat chicken with flour.
• Put chicken in a single layer, skins down, in melted butter in a baking dish.
• Bake uncovered in 425°F (hot) oven for 30 minutes.
• Turn chicken,then bake until brown, about 20 minutes longer or till tender.
• Remove from oven and reduce temperature to 325°.
• Discard excess fat.
• Combine evaporated milk, soup, cheese, salt and pepper.
• Add onions and mushrooms to chicken.
• Pour evap.
• milk mixture over chicken.
• Sprinkle with paprika.
• Cover dish with foil.
• Return to oven and bake for 15 to 20 minutes longer.

BAKED CHICKEN THAT MAKES ITS OWN GRAVY

Steps:

• Set oven to 425 degrees F.
• Grease a 13 x 9-inch baking pan.
• Coat the chicken lightly and evenly in the flour.
• Melt the butter, and spread evenly in the bottom of the baking dish.
• Arrange the chicken in a single layer with skins down in prepared baking dish in the melted butter.
• Bake uncovered for 30 minutes.
• Remove the chicken from the oven.
• Reduce the temperature to 325 degrees.
• Pour off any excess fat.
• Add in the onions and mushrooms to the chicken in the baking dish.
• In a bowl, combine the soup, evaporated milk, cheese, Parmesan cheese (if using) salt and pepper, cayenne (if using), and garlic powder or fresh garlic (if using).
• Pour the mixture over the chicken.
• Sprinkle with paprika.
• Continue to bake for 15-20 minutes longer.

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

BAKE ME CRAZY CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, add the oil.
• Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
• For the sauce:
• In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

BAKED CHICKEN & GRAVY

Steps:

• In a 9x13 inch pan melt margarine.
• Lay pieces of chicken in pan.
• Sprinkle with sifted four, until all is covered.
• Mix milk, soup and onion mix together. Pour over chicken.
• Bake at 350 for 1-1 1/2 hours uncovered.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.