Baked Breaded Chicken with Gravy
This Baked Breaded Chicken with Gravy is easier than you may think. Part of that delicious gravy is used for dredging the chicken thighs in. The creamy thighs are then coated in seasoned breadcrumbs, baked away to moistness and finally smothered in the remaining creamy gravy. Super easy and delicious is what I would define this meal to be!
4 Chicken thighs 2 lbs
1 10.5 ounce canned cream of mushroom soup
1 1/4 cup milk
1/2 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp onion powder
1 tbsp fresh parsley
1 tsp dry poultry gravy mix
1/4 cup heavy cream
2 tbsp melted butter
2/3 cup seasoned bread crumbs
Wash and dry the chicken thighs; cut off any excess skin or remove if desired. Set aside.
In a medium sized bowl whisk together the cream of mushroom soup, milk, parsley, black pepper, garlic salt and onion powder.
Fill 2/3 of a cup of the creamy gravy mix. Place remaining gravy mixture into a small saucepan and set aside.
Preheat the oven to 350 degrees F. Lightly grease a small baking dish; set aside.
Place 2/3 cup of gravy into a shallow dish and 2/3 cup of dry seasoned bread crumbs into another shallow dish. Drench chicken thighs in the gravy mixture then coat with bread crumbs and place into the greased baking sheet.
Drizzle melted butter over the coated chicken pieces and baked uncovered for 30 minutes and then under low broil for an additional 10 minutes.
Meanwhile prepare the gravy. Add dry poultry gravy mix and heavy cream to the reserved gravy mix. Bring to a simmer over medium heat and whisk occasionally until heated through (up to 10 minutes.) Turn stove off and keep gravy warm until chicken is ready.
Arrange chicken on to a serving dish and ladle warm gravy over each piece of chicken. ENJOY!