Pam Lolley’s Crispy Chicken with Rice and Pan Gravy Recipe

Pam Lolley’s Crispy Chicken with Rice and Pan Gravy
Hector Manuel Sanchez
30 Minutes
40 Minutes


Serves 6 (serving size: 1 chicken breast, about 2/3 cup rice, 1/3 cup gravy) 

Serve this chicken recipe with our easy Pan Gravy or opt for another gravy recipe from our collection.



  • 6 (6-oz.) boneless, skinless 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 (Japanese-style breadcrumbs)
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons salted butter
  • 3 tablespoons olive oil

Herbed Rice

  • 4 cups hot, cooked long-grain white rice
  • 2 tablespoons salted butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Additional Ingredient

How to Make

  1. 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.
  2. Whisk together eggs and milk in a shallow dish. Stir together panko, Italian seasoning, 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.
  3. Melt 1 1/2 tablespoons of the butter with 1 1/2 tablespoons of the olive oil in a large 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.
  4. Prepare the Herbed Rice: Combine all ingredients in a bowl, and stir until butter is melted. Serve with chicken and Pan Gravy.