Description
If you’re looking for a dinner recipe that combines simplicity with rich flavors, then look no further than this Quick and Easy Forgotten Chicken.
Ingredients
Scale
- 1 1/2 lbs chicken thighs (bone-in, skin-on)
- 1 cup long grain white rice (uncooked)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 3/4 cups chicken broth
- 1 packet onion soup mix
- 1/2 teaspoon salt (optional, to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chopped parsley or thyme (optional garnish)
Instructions
- Begin by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish ensures that nothing sticks, making it easier to serve later on. This simple process sets the stage for an effortless cooking experience.
- In a mixing bowl, it’s time to combine flavors. Mix together the cream of chicken soup, cream of mushroom soup, uncooked rice, and chicken broth. Stir the mixture until all the ingredients are evenly combined, creating a creamy base for the rice. The layering of flavors here is critical as it enhances the overall taste of the dish.
- Now it’s time to pour the rice mixture into the greased baking dish, spreading it out evenly. Take your chicken thighs and nestle them skin-side up on top of the rice mixture. This positioning allows the juices from the chicken to flow into the rice, creating a delectable combination of flavors as everything cooks together.
- Sprinkle the onion soup mix evenly across the entire dish. This not only adds an extra layer of flavor but also seasons the meat beautifully. Don’t forget to add ground black pepper and, if you like, some salt, though the soup mix provides some seasoning already.
- Cover the baking dish tightly with aluminum foil, locking in the moisture, and let it bake in the preheated oven for 1 hour. This step allows the rice to absorb the flavors while cooking.
- After the initial hour, carefully remove the foil and return the dish to the oven for an additional 25-30 minutes. This uncovered phase allows the chicken skin to crisp up while the rice becomes tender. Watch it closely as it arrives at that perfect golden-brown color—your taste buds will thank you!
- Let the dish rest for about 5 minutes after removing it from the oven. This resting period allows the rice to finish absorbing the flavorful sauce and juices from the chicken. If desired, garnish with fresh parsley or thyme, and serve hot!
Notes
For optimal results, do use long grain white rice—instant or quick rice won’t work well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 32 g