The aroma of a comforting meal wafting from the kitchen without an hour of slaving over a hot stove? That’s not a dream, it’s the magic of Forgotten Chicken and Rice. I remember the first time I heard the name – “forgotten” seemed to imply neglect, but one bite and I understood. It’s all about letting simple, wholesome ingredients do their thing together in the oven, transforming into a tender, flavorful dish that feels anything but forgotten. If you’re looking for an incredibly easy, incredibly delicious, and incredibly satisfying meal that practically cooks itself, you’ve landed in the right place.
Why You’ll Love This Dish
There’s a reason “Forgotten Chicken and Rice” has earned its place in countless home kitchens. This isn’t just another chicken and rice recipe; it’s a revelation for busy weeknights, potluck contributions, or simply when you crave hearty comfort food without the fuss. Imagine juicy, tender chicken nestled amongst perfectly cooked, savory rice, often bathed in a creamy, seasoned sauce. What’s not to love? It’s budget-friendly, highly adaptable, and incredibly forgiving – making it a winner for novice cooks and seasoned pros alike. Plus, it’s a one-pan wonder, meaning less cleanup, which is always a bonus in my book!
> “I used to dread dinner prep after a long day, but this Forgotten Chicken and Rice recipe changed everything. It’s so easy, so flavorful, and my whole family devours it every time. A true lifesaver!” – Happy Home Cook
Preparing Forgotten Chicken and Rice
The beauty of Forgotten Chicken and Rice lies in its straightforward approach. You’re essentially layering your ingredients in a baking dish, covering it, and letting the oven work its magic.
First, you’ll prepare your chicken, usually seasoning it well. Then, you’ll spread your uncooked rice at the bottom of a baking dish. Next comes your liquid—broth, cream of mushroom soup, or another flavorful base—poured over the rice. Finally, the seasoned chicken pieces are placed on top, sometimes with a sprinkle of vegetables or cheese. The dish is then tightly covered, often with foil, to allow the rice to steam and the chicken to cook through, absorbing all those wonderful flavors. After a period of baking, you unveil a perfectly cooked, cohesive meal.
What You’ll Need
Classic Creamy Forgotten Chicken and Rice
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Rice: 1.5 cups uncooked long-grain white rice (not instant)
- Soup: 1 (10.5 oz) can cream of mushroom soup
- Broth: 1.5 cups chicken broth
- Onion Powder: 1 tsp
- Garlic Powder: 1 tsp
- Paprika: 1/2 tsp
- Salt & Black Pepper: To taste
- Frozen Peas (optional): 1/2 cup
Savory Herb & Lemon Forgotten Chicken and Rice
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs
- Rice: 1.5 cups uncooked long-grain white rice
- Broth: 2 cups chicken broth
- Lemon: 1 lemon, thinly sliced
- Fresh Herbs: 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves
- Garlic: 2 cloves garlic, minced
- Olive Oil: 1 tbsp
- Salt & Black Pepper: To taste
Spicy Tex-Mex Forgotten Chicken and Rice
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
- Rice: 1.5 cups uncooked long-grain white rice
- Salsa: 1 cup chunky salsa (mild or medium)
- Chicken Broth: 1.5 cups
- Canned Corn: 1 (15 oz) can corn, drained
- Canned Black Beans: 1 (15 oz) can black beans, rinsed and drained
- Chili Powder: 1 tbsp
- Cumin: 1 tsp
- Smoked Paprika: 1/2 tsp
- Shredded Cheese (Cheddar or Monterey Jack): 1 cup (for topping)
Directions to Follow
Here are the step-by-step instructions for our three favorite forgotten chicken and rice recipes:
1. Classic Creamy Forgotten Chicken and Rice
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Season Chicken: In a medium bowl, toss the chicken pieces with onion powder, garlic powder, paprika, salt, and pepper until well coated.
- Layer Rice: Spread the uncooked rice evenly in the bottom of the prepared baking dish.
- Mix Liquid: In a separate bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Pour this mixture evenly over the rice.
- Add Chicken: Arrange the seasoned chicken pieces over the liquid and rice.
- Cover & Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Add Peas (Optional) & Finish: Carefully remove the foil. If using, stir in the frozen peas. Return to the oven, uncovered, for another 10-15 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C). Let it rest for 5 minutes before serving.
2. Savory Herb & Lemon Forgotten Chicken and Rice
- Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Season Chicken: Pat chicken dry. In a small bowl, combine olive oil, minced garlic, fresh parsley, fresh thyme, salt, and pepper. Rub this mixture all over the chicken breasts/thighs.
- Layer Rice: Spread the uncooked rice evenly in the bottom of the prepared baking dish.
- Add Liquid: Pour the chicken broth over the rice.
- Arrange Chicken & Lemon: Place the seasoned chicken pieces on top of the rice and broth. Arrange the lemon slices over and around the chicken.
- Cover & Bake: Cover the baking dish tightly with aluminum foil. Bake for 35-40 minutes.
- Uncover & Finish: Remove the foil. Continue baking for another 15-20 minutes, or until chicken is cooked through and lightly browned (internal temperature 165°F/74°C) and rice is tender. Let it rest for 5 minutes before serving.
3. Spicy Tex-Mex Forgotten Chicken and Rice
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Season Chicken: In a medium bowl, toss cubed chicken with chili powder, cumin, smoked paprika, salt, and pepper until well coated.
- Layer Rice & Veggies: Spread the uncooked rice evenly in the bottom of the prepared baking dish. Scatter the drained corn and black beans over the rice.
- Mix Liquid: In a separate bowl, whisk together the salsa and chicken broth. Pour this mixture evenly over the rice and vegetables.
- Add Chicken: Arrange the seasoned chicken pieces over the liquid, rice, and veggies.
- Cover & Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Add Cheese & Finish: Carefully remove the foil. Sprinkle the shredded cheese evenly over the top. Return to the oven, uncovered, for another 10-15 minutes, or until the rice is tender, the chicken is cooked through (internal temperature 165°F/74°C), and the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Best Ways to Enjoy It
Forgotten Chicken and Rice is a complete meal in itself, but a few simple additions can elevate the experience. For the Classic Creamy version, a sprinkle of fresh chopped parsley adds a pop of color and freshness. The Savory Herb & Lemon iteration shines with a side of steamed green beans or asparagus, contrasting the richness of the chicken and rice. With the Spicy Tex-Mex version, a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice are absolute game-changers. A simple side salad with a light vinaigrette is always a good idea to add a fresh element to any of these hearty dishes.
The Best Way to Save Extras
Storing Forgotten Chicken and Rice is a breeze, making it excellent for meal prep!
- Refrigeration: Once completely cooled, transfer any leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Reheating: To reheat, you can use the microwave (covering with a damp paper towel helps prevent drying) or gently warm it in a covered oven-safe dish at 300°F (150°C) until heated through, adding a splash of broth or water if it seems dry.
- Freezing: While it’s best enjoyed fresh, this dish can be frozen. Place cooled leftovers in a freezer-safe, airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the rice might be slightly softer after freezing and thawing, but the flavor will still be delicious.
Pro Chef Tips
- Don’t Peek Too Early: Resist the urge to lift the foil during the initial baking phase. The foil traps the steam, which is crucial for cooking the rice evenly and thoroughly.
- Choose the Right Rice: Long-grain white rice (like jasmine or basmati) works best here. Instant rice will cook too quickly and become mushy, while brown rice requires a longer cooking time and more liquid.
- Even Chicken Pieces: If cutting chicken, aim for similarly sized pieces to ensure they cook at the same rate. This prevents some pieces from drying out while others are still cooking.
- Season Generously: Because the chicken and rice are cooking together, you want to make sure your seasoning is robust. Don’t be shy with salt, pepper, and your chosen spices.
- Let it Rest: Just like with roasting a whole chicken, letting this dish rest for 5-10 minutes after coming out of the oven allows the liquids to redistribute and the flavors to meld, resulting in a more tender and flavorful outcome.
Creative Twists
The “forgotten” aspect of this dish makes it incredibly versatile!
- Vegetable Boost: Add a cup of your favorite quick-cooking vegetables along with the rice or halfway through baking. Think diced carrots, celery, bell peppers, or broccoli florets.
- Cheese Please: For an extra layer of richness, sprinkle some shredded cheddar, mozzarella, or Parmesan cheese over the top during the last 15 minutes of baking, especially with the Classic Creamy or Spicy Tex-Mex versions.
- Spice It Up: For more heat, add a pinch of red pepper flakes to any of the recipes, or incorporate a diced jalapeño into the Tex-Mex version.
- Creamy Alternatives: Instead of cream of mushroom soup, try cream of chicken, cream of celery, or even a mix of two. You can also make your own creamy base with a roux, broth, and milk for a less processed option.
- Different Grains: While white rice is traditional, you could experiment with other grains like quinoa or couscous, but you’ll need to adjust liquid amounts and cooking times significantly.
Common Questions
How do I know when the chicken is fully cooked?
The best way to tell is by using a meat thermometer. Insert it into the thickest part of the chicken (avoiding bone) and ensure it reads 165°F (74°C). The chicken should also be opaque throughout and the juices should run clear.
Can I use brown rice instead of white rice?
While you can, it’s not recommended for these specific recipes unless you make significant adjustments. Brown rice takes much longer to cook and requires more liquid than white rice. If you want to use brown rice, you’ll need to increase the liquid by about 1/2 cup and increase the baking time by at least 20-30 minutes, keeping an eye on the liquid level to ensure it doesn’t dry out.
My rice turned out mushy/dry – what went wrong?
Mushy rice is usually due to too much liquid or the lid not being sealed tightly enough, allowing too much steam to escape. Dry rice is usually the opposite – not enough liquid, or the lid was lifted too often, letting steam escape and preventing the rice from fully absorbing the moisture. Ensure your baking dish is tightly covered for the initial cooking phase.
Can I prepare this dish ahead of time?
You can assemble the non-chicken components (rice, liquid, seasonings, veggies) in the baking dish a few hours in advance and keep it covered in the refrigerator. Add the chicken right before baking to ensure freshness and even cooking. I wouldn’t recommend assembling the entire dish with raw chicken more than 2-3 hours ahead of time for food safety reasons.
Classic Forgotten Chicken and Rice
Equipment
- Oven
- 9×13 inch baking dish
- Large skillet
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 1.5 cups long-grain white rice uncooked
- 1 medium onion diced
- 2 cloves garlic minced
- 1.5 cups chicken broth
- 1 10.5 oz can cream of mushroom soup (or cream of chicken soup)
Seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp dried thyme (or oregano)
Garnish (Optional)
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet, sauté diced onion over medium heat for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Transfer the sautéed onion and garlic to the prepared baking dish.
Combine & Bake
- Add uncooked rice, chicken pieces, cream of mushroom/chicken soup, chicken broth, salt, black pepper, paprika, and dried thyme to the baking dish.
- Stir everything gently to combine, ensuring the rice is mostly submerged in the liquid.
- Tightly cover the baking dish with aluminum foil and bake for 45-60 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the rice is tender and has absorbed all the liquid.
Rest & Serve
- Remove from the oven and let it rest, covered, for 5-10 minutes to allow flavors to meld and rice to steam.
- Fluff with a fork before serving and garnish with fresh parsley if desired.