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Copycat Cracker Barrel chicken and rice with mushroom gravy.
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Cracker Barrel Chicken and Rice

This Cracker Barrel Chicken and Rice copycat recipe features tender chicken served over buttery seasoned rice and topped with mushroom gravy.
Course Main Course
Cuisine American
Keyword Cracker Barrel Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 710kcal
Author Stephanie Manley

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.

Nutrition

Calories: 710kcal | Carbohydrates: 82g | Protein: 34g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1549mg | Potassium: 851mg | Fiber: 2g | Sugar: 3g | Vitamin A: 761IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg
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