Cracker Barrel’s Chicken and Rice succeeds because it leans on a few proven fundamentals: properly cooked long-grain rice, well-seasoned chicken browned for flavor, and a pan gravy that builds depth from sautéed mushrooms and a classic roux. This copycat version keeps the ingredient list practical and the method straightforward, while delivering the same “complete dinner” feel Cracker Barrel is known for. You get tender chicken cutlets, fluffy rice that tastes like more than plain rice, and a savory herb gravy that ties everything together. Add a simple vegetable on the side, and you have a reliable weeknight dinner that eats like comfort food.
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What makes this Cracker Barrel Chicken and Rice recipe so good?
When you’re looking for flavor without fussiness, you can’t go wrong with this recipe. This dish is simple to make with inexpensive ingredients that you probably already have at home, and it will have everyone in your family cleaning their plate. The tender chicken, well-seasoned rice, and the herb gravy come together in a perfect main. Add a side or two, and make an everyday dinner feel like a midweek celebration.
Chicken and Rice ingredients and their roles
For the seasoned rice, you’ll need:
- Long-grain rice – cooks up fluffy instead of gummy, and absorbs flavors well.
- Water – used for cooking the rice.
- Dry chicken bouillon – flavors the water and the rice.
- Unsalted butter – adds a little richness to the rice and prevents the grains from sticking.
For the chicken, you’ll need:
- Boneless skinless chicken breast – the main protein of this dish. Chicken is mild enough to take on other flavors.
- Seasoned salt – a one-stop blend of salt and seasonings to easily flavor the chicken breasts.
- Vegetable oil – necessary for cooking the chicken. Using a neutral oil won’t introduce any new flavors.
For the mushroom herb gravy, you’ll need:
- Unsalted butter – adds richness and combines with the flour to form a roux.
- Cremini mushrooms sliced ¼ inch thick – introduce an earthy element to the gravy.
- All-purpose flour – thickens the gravy.
- Chicken broth – is the base of the gravy and supplies the umami flavor.
- Whole milk – lends body and a touch of creaminess to the gravy.
- Poultry seasoning – boosts the traditional poultry flavors.
For garnish, you’ll need:
- Parsley, chopped – adds a touch of freshness to contrast with the gravy’s heaviness.
How to make this Cracker Barrel Chicken and Rice recipe
To prepare the seasoned rice:
- Rinse the long-grain rice in a sieve until the cold water runs clear.
- Place the rinsed long-grain rice, water, and dried chicken bouillon in a medium saucepan and bring to a boil over high heat.
- Reduce the heat to a simmer, cover the saucepan, and cook until all the water is absorbed, about 18 to 20 minutes. Remove the covered saucepan from the stove.
- Keep the rice covered for five more minutes, then uncover and fluff with a fork. Stir in the unsalted butter right before plating.
To cook the chicken:
- Split the chicken breasts in half horizontally, then season both sides with seasoned salt.
- Place a large skillet over medium heat. When it is hot, add vegetable oil.
- Sauté the chicken breasts in batches for 4 or 5 minutes per side until they are lightly browned and just cooked through. Place the chicken on a plate and put it in the oven set to WARM.
- Repeat with the remaining chicken, making sure the pan reaches temperature before adding the chicken.
To prepare the mushroom herb gravy:
- Place the same unwashed skillet that you used to cook the chicken over medium heat.
- Add the butter and let it melt.
- When the foam subsides, add the sliced cremini mushrooms. Sauté the mushrooms until they are tender.
- Sprinkle the flour over the mushrooms and saute for about a minute more.
- Slowly add the chicken broth, stirring until the flour dissolves.
- Pour in the whole milk and poultry seasoning.
- Increase the heat to high and simmer the gravy for a few minutes, stirring occasionally.
To serve:
- Add the cooked chicken breasts to the skillet with the gravy and turn the cutlets to coat.
- Plate the seasoned rice and top with the chicken. Spoon additional gravy over the top of the chicken.
- Garnish with chopped parsley and serve immediately.
What to serve with Chicken and Rice
Since this dish already contains a protein and starch, all that is missing is a vegetable. Make your favorite or try one of the veggie-forward recipes below to complete your meal.
Outback Steakhouse Sweet Potato – Delicious sides don’t have to be complex. Take these baked sweet potatoes from Outback Steakhouse, for example. They are dead easy to make, but the spiced compound butter topping transforms them into a real delicacy.
Red Lobster Roasted Brussels Sprouts – Don’t skip this recipe because you think you don’t like Brussels sprouts. Oven-roasting them brings out their natural sweetness, and a quick toss in brown butter gives them a rich, slightly nutty flavor. Nutritious, delicious, and definitely worth making.
Oven Roasted Asparagus – This foolproof side dish uses just four ingredients and goes with just about everything. Simple seasonings keep it versatile, but you can easily gussy it up with your favorite spice blends or by adding a drizzle of cheese or hollandaise sauce.
Storage and reheating instructions
To store, allow the food to cool to room temperature, then transfer the rice, chicken, and gravy into separate airtight containers—place in the fridge and reheat within three days.
To reheat, preheat the oven to 325°F. Place the chicken in an oven-proof container and add a tablespoon of chicken stock or water. Cover tightly with aluminum foil. Warm the chicken in the preheated oven for 15 to 20 minutes.
Meanwhile, microwave the rice until warm, about 1.5 minutes. Heat the gravy in the microwave in 60-second bursts until hot.
More copycat Cracker Barrel chicken recipes
- Chicken and Dumplings
- Chicken Casserole
- Chicken Fried Chicken
- Fried Chicken Tenders
- Grilled Chicken Tenders
- Smoky Southern Grilled Chicken
Check out more of my easy chicken dinner recipes and the best copycat Cracker Barrel recipes right here on CopyKat!
Cracker Barrel Chicken and Rice
Ingredients
Seasoned Rice
- 1 cup long-grain rice
- 2 cups water
- 1 teaspoon dry chicken bouillon
- 1 1/2 tablespoons butter
Chicken
- 1/2 pound boneless skinless chicken breast
- 1/2 teaspoon seasoned salt
- 2 teaspoons vegetable oil
Mushroom Herb Gravy
- 1 1/2 tablespoons butter
- 4 ounces cremini mushrooms sliced 1/4 inch thick
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 2 tablespoons milk
- 1/4 teaspoon poultry seasoning
- chopped parsley for garnish
Instructions
Seasoned Rice
- Rinse the rice under cool water until it runs mostly clear.
- Place the rice, water, and dry chicken bouillon in a medium saucepan. Stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer until the water is absorbed, about 18 to 20 minutes. Remove the pan from the heat and keep it covered for 5 minutes.
- Fluff the rice with a fork. Then add the butter and mix gently until it melts and coats the rice. Keep warm.
Chicken
- Slice the chicken breasts in half horizontally to create thinner cutlets. Sprinkle both sides with seasoned salt.
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until the internal temperature reaches 165°F, about 4 to 5 minutes per side. Transfer to a plate and keep warm.
Mushroom Herb Gravy
- Place the butter in the same skillet and let it melt (do not wipe out the skillet). Add the sliced mushrooms and sauté until tender and lightly browned, about 4 to 5 minutes. Sprinkle the flour over the mushrooms, mix well, and cook for 1 minute.
- Slowly pour the chicken broth into the skillet, stirring constantly to dissolve the flour. Add the milk and poultry seasoning and simmer over low heat until thickened, about 2 to 3 minutes.
- Return the chicken to the skillet and spoon the gravy over the top. Cook for 1 to 2 minutes until warmed through.
- Serve the chicken and herb gravy over the seasoned rice and garnish with freshly chopped parsley.
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