Pan Fried Roasted Chicken With Rice Recipe

Name: Pan Fried Roasted Chicken With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

966

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 boneless skinless chicken thighs, 4 tablespoons flour, 4 tablespoons butter, 1/2 teaspoon oregano, and more.

Yes, Pan Fried Roasted Chicken With Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Fried Roasted Chicken With Rice

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