Baked Chicken, Smothered Green Beans, Rice & Gravy With Cornbread Muffins
Baked Chicken, Smothered Green Beans, Rice & Gravy With Cornbread Muffins
Ingredients
For the Baked Chicken
- 1 rotisserie chicken, whole
- 2 tablespoons Garlic & Habanero EVOO, or as needed
- 1 tablespoon Garlic Pepper seasoning, or as needed
- 1 tablespoon Greek seasoning, or as needed
For the Smothered Green Beans
- 3 cans canned green beans, drained
- 4 slices bacon, chopped
- 1/2 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 teaspoon Garlic Pepper seasoning, or to taste
- 1/2 teaspoon Greek seasoning, or to taste
- 1/2 teaspoon Chicken Fry seasoning, or to taste
For the Cornbread Muffins
- 1 box cornbread mix, standard size
- 2 eggs
- 1 cup milk, or as per package instructions
- 1/4 cup vegetable oil, or as per package instructions
For the Rice
- 2 cups white rice
- 4 cups chicken broth
- 1 teaspoon Garlic Pepper seasoning, or to taste
- 1 teaspoon Greek seasoning, or to taste
For the Gravy
- 1/2 cup chicken drippings, from baked chicken
- 2 tablespoons all-purpose flour
- 1 cup water, divided, or as needed
- 1/4 teaspoon Garlic Pepper seasoning, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the whole rotisserie chicken in a baking dish. Drizzle a generous amount of Garlic & Habanero EVOO over the chicken. Liberally sprinkle Garlic Pepper seasoning and Greek seasoning over the entire chicken. Rub the seasonings thoroughly into the chicken, ensuring it is well coated. Cover the baking dish tightly with aluminum foil and bake for 30-40 minutes, or until heated through and moist. Reserve the chicken drippings for the gravy.
⏱️ 45 min•🌡️ 375
- 2
While the chicken bakes, prepare the smothered green beans. In a large skillet or pot, add the chopped bacon and cook over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered bacon grease in the pan. Add the chopped onions to the bacon grease and sauté for 5-7 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
⏱️ 15 min
- 3
Drain the canned green beans and add them to the skillet with the sautéed onions and garlic. Pour in the chicken broth. Season the green beans with Garlic Pepper, Greek seasoning, and Chicken Fry seasoning to taste. Stir all ingredients together to combine. Bring to a simmer, then reduce heat to low, cover, and let the green beans simmer for 20-25 minutes, or until tender and flavorful.
⏱️ 25 min
- 4
While the green beans simmer, prepare the cornbread muffins. Follow the package instructions for your cornbread mix. Typically, this involves emptying the mix into a bowl, adding 2 eggs, milk, and vegetable oil. Whisk all ingredients together until the batter is well combined and smooth. Pour the prepared batter into a greased muffin tin, filling each cup about two-thirds full. Bake according to package directions, usually around 15-20 minutes at 400°F (200°C), or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400
- 5
Prepare the rice. In a medium pot, add the white rice and chicken broth. Season the rice with Garlic Pepper and Greek seasoning to taste. Stir briefly to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
⏱️ 25 min
- 6
Prepare the gravy. Carefully pour the reserved chicken drippings from the baked chicken pan into a small saucepan. If you have less than 1/2 cup, supplement with a little butter or oil. Heat the drippings over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux. Gradually whisk in 1/2 cup of water until smooth. Continue adding water, a little at a time, whisking constantly, until the gravy reaches your desired consistency. Season the gravy with Garlic Pepper to taste. Bring the gravy to a simmer, stirring constantly, until it thickens. Remove from heat.
⏱️ 10 min
- 7
To serve, plate the baked chicken, a generous portion of smothered green beans, and the cooked rice. Spoon the prepared gravy generously over the rice and chicken. Garnish the smothered green beans with the reserved crispy bacon. Serve immediately with the freshly baked cornbread muffins.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken, Smothered Green Beans, Rice & Gravy With Cornbread Muffins
For the Baked Chicken
- 1 rotisserie chicken, whole
- 2 tablespoons Garlic & Habanero EVOO, or as needed
- 1 tablespoon Garlic Pepper seasoning, or as needed
- 1 tablespoon Greek seasoning, or as needed
For the Smothered Green Beans
- 3 cans canned green beans, drained
- 4 slices bacon, chopped
- 1/2 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 teaspoon Garlic Pepper seasoning, or to taste
- 1/2 teaspoon Greek seasoning, or to taste
- 1/2 teaspoon Chicken Fry seasoning, or to taste
For the Cornbread Muffins
- 1 box cornbread mix, standard size
- 2 eggs
- 1 cup milk, or as per package instructions
- 1/4 cup vegetable oil, or as per package instructions
For the Rice
- 2 cups white rice
- 4 cups chicken broth
- 1 teaspoon Garlic Pepper seasoning, or to taste
- 1 teaspoon Greek seasoning, or to taste
For the Gravy
- 1/2 cup chicken drippings, from baked chicken
- 2 tablespoons all-purpose flour
- 1 cup water, divided, or as needed
- 1/4 teaspoon Garlic Pepper seasoning, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the whole rotisserie chicken in a baking dish. Drizzle a generous amount of Garlic & Habanero EVOO over the chicken. Liberally sprinkle Garlic Pepper seasoning and Greek seasoning over the entire chicken. Rub the seasonings thoroughly into the chicken, ensuring it is well coated. Cover the baking dish tightly with aluminum foil and bake for 30-40 minutes, or until heated through and moist. Reserve the chicken drippings for the gravy.
⏱️ 45 min•🌡️ 375 - 2
While the chicken bakes, prepare the smothered green beans. In a large skillet or pot, add the chopped bacon and cook over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered bacon grease in the pan. Add the chopped onions to the bacon grease and sauté for 5-7 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
⏱️ 15 min - 3
Drain the canned green beans and add them to the skillet with the sautéed onions and garlic. Pour in the chicken broth. Season the green beans with Garlic Pepper, Greek seasoning, and Chicken Fry seasoning to taste. Stir all ingredients together to combine. Bring to a simmer, then reduce heat to low, cover, and let the green beans simmer for 20-25 minutes, or until tender and flavorful.
⏱️ 25 min - 4
While the green beans simmer, prepare the cornbread muffins. Follow the package instructions for your cornbread mix. Typically, this involves emptying the mix into a bowl, adding 2 eggs, milk, and vegetable oil. Whisk all ingredients together until the batter is well combined and smooth. Pour the prepared batter into a greased muffin tin, filling each cup about two-thirds full. Bake according to package directions, usually around 15-20 minutes at 400°F (200°C), or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400 - 5
Prepare the rice. In a medium pot, add the white rice and chicken broth. Season the rice with Garlic Pepper and Greek seasoning to taste. Stir briefly to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
⏱️ 25 min - 6
Prepare the gravy. Carefully pour the reserved chicken drippings from the baked chicken pan into a small saucepan. If you have less than 1/2 cup, supplement with a little butter or oil. Heat the drippings over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux. Gradually whisk in 1/2 cup of water until smooth. Continue adding water, a little at a time, whisking constantly, until the gravy reaches your desired consistency. Season the gravy with Garlic Pepper to taste. Bring the gravy to a simmer, stirring constantly, until it thickens. Remove from heat.
⏱️ 10 min - 7
To serve, plate the baked chicken, a generous portion of smothered green beans, and the cooked rice. Spoon the prepared gravy generously over the rice and chicken. Garnish the smothered green beans with the reserved crispy bacon. Serve immediately with the freshly baked cornbread muffins.
⏱️ 5 min