Skillet Chicken and Rice

Ganny’s Chicken and Rice

Growing up, I spent many weekends and lots of summers with my grandparents.  There I learned to swim, my grandpa took me out in his truck and I learned to drive, my grandma would take me on outings in Fort Worth and it never failed that we’d get lost, so I learned my keen sense of direction from trial and error, my coffee addiction started by filling my toy tea set up and drinking REAL coffee at a VERY early age (whoops),  plus learned to cook lots of the dishes I share here!  So many memories and to my delight, most revolve around scrumptious food!  One dish I would request on a regular basis was (and still is) my grandma’s chicken and rice.

The chicken is delicious, flavorful, tender and juicy!  It is really what makes this meal because the other ingredients are simple.  One thing you need to remember is low and slow.  This makes for perfectly cooked chicken every time whether you are frying or baking.  So let’s get to it!

Skillet Chicken and RiceSkillet Chicken and Rice Recipe

6 Large Bone In Chicken Breasts
2 Cups of Rice (follow directions on package because different rice calls for different amounts of water)
3 Tablespoons of butter
Onion Powder
Garlic Powder
Cayenne Pepper
1 Can of Cream of Chicken Soup

I prefer using bone in chicken for this recipe.  The chicken has more flavor than boneless and it tends to maintain moisture so they do not dry out!

Make sure your chicken is completed thawed if frozen prior to cooking.  If you start cooking chicken when it’s frozen, it sort of comes of rubbery.  I know this from experience!  Not pleasant!  Also, I like to soak my chicken in salt water for at least an hour before cooking.  Pat your chicken dry before seasoning.

Put your cast iron skillet over medium low heat.  My grandma uses her electric skillet, which is also a great way to cook this chicken, however I like using my cast iron.

Season each side of your chicken with the salt, pepper, paprika, onion powder, garlic powder and cayenne pepper.  All seasoning are to taste but if you have no clue this is sort of how I throw it together.  My seasoning ratio when applying to this chicken is usually same amounts of salt and pepper, then half that amount of paprika, onion and garlic powder and lastly, half the amount of those of cayenne pepper.  The cayenne pepper is not to make the chicken overly spicy, it’s just there to give it a little kick, so don’t overdue it unless you WANT it very spicy.  And remember, when it comes to seasoning, my philosophy is if you use a little more than you think  you need, it’s probably perfect.

When you are ready to start cooking the chicken, place 1 Tablespoon of butter in the skillet and evenly coat the bottom.  Next space your chicken breasts so they do not touch.  If you overcrowd meat in a skillet, it will steam instead of sear.  Place a lid over the chicken and cook on each side until it is light brown and carmelized.  When I turn the chicken, I take another tablespoon of butter and slather it on… this keeps it nice and moist and makes for delicious, juicy chicken.  If you are hesitant to use butter, you can use a substitute…I prefer the real thing!  I also remove the lid the last 10 minutes of cooking.  This helps create the carmelization and I flip my chicken several times to ensure they are coated with the yummy drippings from the cooking process.  Total cooking time for the chicken will be close to an hour.  If you notice the chicken browning too quickly, turn the heat down!

While the chicken is cooking, I prepare the rice.  I like to pair this meal with green beans and an easy “gravy” simply made with a can of cream of chicken soup.  I prepare the soup with half of the water it calls for so it is thicker and add a little salt and pepper.  The chicken is flavorful enough that you could go without the cream of chicken if you wanted a “lighter” meal, but I’m telling you… it’s just not the same without it!

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