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Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

While the chicken cooks, prepare the instant rice. In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil. Stir in the instant white rice, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.

To the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Sprinkle in the 2 tablespoons of all-purpose flour and whisk constantly for 1 minute to create a roux.

Gradually whisk in the 2 cups of chicken broth, ensuring no lumps form. Bring the gravy to a simmer, stirring frequently, until it thickens to your desired consistency, about 3-5 minutes. Stir in 1/4 teaspoon black pepper and season with additional salt to taste.

Return the cooked chicken to the gravy and stir to coat. Divide the cooked instant rice among 4 serving bowls. Top each bowl with a generous portion of the chicken and gravy mixture. Garnish with fresh chopped parsley, if desired, and serve immediately.


Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

While the chicken cooks, prepare the instant rice. In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil. Stir in the instant white rice, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.

To the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Sprinkle in the 2 tablespoons of all-purpose flour and whisk constantly for 1 minute to create a roux.

Gradually whisk in the 2 cups of chicken broth, ensuring no lumps form. Bring the gravy to a simmer, stirring frequently, until it thickens to your desired consistency, about 3-5 minutes. Stir in 1/4 teaspoon black pepper and season with additional salt to taste.

Return the cooked chicken to the gravy and stir to coat. Divide the cooked instant rice among 4 serving bowls. Top each bowl with a generous portion of the chicken and gravy mixture. Garnish with fresh chopped parsley, if desired, and serve immediately.
