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A close up of a plate of food with Chicken and rice and Gravy

Crispy Chicken with Herbed Carolina Gold Rice & Scratch Pan Gravy

Crispy Chicken with Herbed Carolina Gold Rice & Scratch Pan Gravy is a forkful of comfort.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Keyword: 30 minutes, chicken, chicken and rice, chicken and vegetables, easy, Lowcountry, rice, Southern, ultimate comfort food
Servings: 6 servings

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  • cast iron skillet
  • rimmed baking sheet
  • wire whisk


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    Ingredients for the Crispy Chicken

    • 6 6 ounce each boneless, skinless chicken breasts ** Alternate Method: See Step 1 below; use only 3 chicken breasts
    • 2 teaspoons kosher salt, divided
    • 1 1/2 teaspoons black pepper, divided
    • 2 large eggs
    • 1/2 cup whole milk
    • 2 cups panko I am using Kikkoman
    • 1 1/2 teaspoons Italian seasoning or Herbes de Provence
    • 1 teaspoon smoked paprika I am using Bourbon Smoked Paprika
    • 3 tablespoons salted sweet cream butter
    • 3 tablespoons quality olive oil I am using Thea

    Ingredients for the Herbed Carolina Gold Rice

    • 4 cups hot, cooked Carolina Gold rice or other short-grain white rice I am using Charleston Gold by Carolina Plantation
    • 2 tablespoons salted sweet cream butter
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh thyme leaves
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon freshly cracked black pepper

    Ingredients for The Scratch Pan Gravy

    • 1/4 cup very soft, but not quite melted salted butter
    • 1/4 cup all-purpose flour
    • 2 cups homemade chicken stock or full-fat chicken broth
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly cracked black pepper


    Prepare the Chicken

    • Preheat oven to 350°F. Place chicken breasts between 2 sheets of plastic wrap, and flatten to about 3/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with 1 teaspoon each of the salt and pepper.
      **Alternate Method: using only 3 chicken breasts, place your hand atop a breast and using a very sharp kitchen knife, carefully cut each in half lengthwise, cutting as slowly and evenly as possible.
    • Whisk together eggs and milk in a shallow dish. Stir together panko, Italian seasoning or Herbes de Provence, smoked paprika, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in another shallow dish.
    • Dip chicken, 1 piece at a time, in egg mixture, shaking off excess; dredge in panko mixture, coating well and pressing to adhere.
    • Melt 1 1/2 tablespoons of the butter with 1 1/2 tablespoons of the olive oil in a large cast iron skillet over medium. Cook 3 chicken breasts in skillet until golden, 3 to 5 minutes per side. Remove chicken from pan, and place on a rimmed baking sheet. Repeat with remaining butter, oil, and chicken. Bake in preheated oven until chicken is cooked through, about 10 minutes.

    Begin the Pan Gravy

    • Using the same cast iron skillet as the chicken breasts, whisk together 1/4 cup melted salted butter and 1/4 cup all-purpose flour in a large skillet. Cook over medium, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in 2 cups homemade chicken stock, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
    • Cook, whisking often, just until mixture comes to a boil and is smooth and thick, 2 to 5 minutes. (If mixture is too thick, stir in up to 1/2 cup more broth, 1/4 cup at a time, until desired consistency is reached.)

    For the Herbed Rice

    • Combine all ingredients in a bowl, and stir until butter is melted. Serve with chicken and scratch pan gravy.

    To Plate This Dish

    • Mound 2 heaping (serving) spoonfuls of the herbed rice in the center of each plate. Using tongs, transfer 1 cutlet to each plate, standing the cutlet up on the rice at an angle. Top with a small amount of the gravy. Garnish with additional chopped herbs or handfuls of fresh thyme. Be sure to have the remaining gravy on the table for passing.

    Please note that the nutrition information provided above is approximate and meant as a guideline only.