One Pan Chicken And Gravy
One Pan Chicken And Gravy offers a comforting, savory dish featuring tender chicken baked in a rich, creamy gravy made from three types of soups and onion soup mix. Perfect for busy weeknights, it delivers hearty flavors with minimal effort and cleanup, suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix the cream of chicken soup, cream of celery soup, cream of mushroom soup, and the onion soup mix together in a bowl.
- Pour the soup mixture over the chicken in a 9 x 13-inch pan.
- Optional: add canned mushrooms on top.
- Bake in the preheated oven for 1 hour or until the chicken is cooked through.
Tips & Substitutions
For a richer flavor, consider using fresh herbs like thyme or rosemary. You can substitute the cream soups with homemade versions using chicken stock and milk to control sodium levels. If you prefer lighter chicken, use boneless, skinless chicken breasts instead of thighs. This dish pairs beautifully with American recipes like Winter Vegetable Chowder for a comforting meal.
Serving Suggestions
Serve the chicken and gravy over fluffy white rice or mashed potatoes for a hearty meal. Steamed vegetables or a crisp green salad are excellent sides to balance the richness. This dish also pairs well with Ramen Noodle Cole Slaw for a refreshing crunch alongside the savory flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a microwave-safe dish, cover, and heat in 1-minute intervals until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) until heated evenly, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Chicken And Gravy contains roughly 261 calories, with 6g protein, 24g carbohydrates, and 16g fat. It is a good source of protein (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it's fully thawed before mixing with the soup. If starting with frozen chicken, you may need to extend the baking time slightly to ensure it cooks through properly.
What can I use instead of cream soups?
If you want to avoid canned cream soups, you can make a homemade version using a roux of butter, flour, and broth, then add cream or milk. This allows for more control over flavors and ingredients, making it a healthier choice.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check. Additionally, the juices should run clear when pierced, and the meat should no longer be pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).