Flatten & Season the Chicken

• Start by pounding the chicken breasts with a meat mallet or a rolling pin until they have an even thickness.
• Season both sides generously with your favorite all-purpose seasoning by me—or a custom blend of salt, pepper, garlic powder, and onion powder.
• Let them rest while the flavors soak in.

Start the Savory Tomato Rice

• Get your rice started, following the instructions listed on the box or bag, as this will take 15 – 20 minutes to cook but don’t fully cook the rice as we will add in other ingredients below at the 5-minute mark.
• Dice 1 onion for the rice and make thin slices of another onion for the gravy. (Optional)
• In a separate saucepan, sauté butter with diced onion until translucent.
• Stir in garlic paste, tomato paste, and bouillon seasoning.
• Add this mixture to the rice pot and toast it lightly.
• Then pour in your chicken broth or water.
• Cover with a lid, reduce heat to low, and cook per rice instructions—about 15–20 minutes.

Season & Dredge the Chicken

• In a large bowl, mix flour with Sazon (for a beautiful golden chicken color and punch of umami), Italian seasoning, cayenne (if using), and more of your favorite seasoning.
• Reserve ¼ cup of this seasoned flour for the gravy later.
• Dredge the chicken thoroughly making sure they’re well-coated

Fry Until Golden & Crispy

• Grab a large skillet and pour in your oil. You want to aim for 350°F — hot enough to crisp the coating without burning it.
• Fry the chicken for 3 minutes per side, or until golden brown and about 80% cooked.
• Remove, and set aside on a plate lined with paper towels or a sheet pan with a wire rack.
• Drain the skillet but keep ¼ cup of that flavorful oil for the gravy in a measuring cup on the side.

Rich & Creamy Gravy

Sauté the Onions

• In the same skillet, melt your butter, and toss in the sliced onions.
• You want to cook them until they’re tender, translucent, and able to pick up all those brown delicious bits from the pan.
• Then, stir in chicken bouillon and garlic paste—your kitchen will smell divine.

Build Your Roux

• Pour in the reserved ¼ cup of oil and then gradually whisk in the reserved seasoned flour.
• Stir constantly to avoid lumps and cook for 2–3 minutes to toast the flour and remove any raw flavor.

Thicken & Cream the Gravy

• Slowly add the chicken stock while stirring.
• Bring to a boil, then reduce to a simmer to allow it to thicken into a rich, velvety gravy.
• Stir in your heavy cream and a splash of soy sauce (trust me), and simmer for another 3-4 minutes.
• Taste and adjust seasonings as needed. (A dash more bouillon or a pinch of salt might make the difference).

Finish & Serve Like a Southern Pro

• Place your crispy chicken breasts back in the skillet with the gravy and simmer until fully cooked (165°F internal temp).
• Sprinkle with fresh parsley right before serving.