Classic Forgotten Chicken and Rice
Enjoy a delicious and easy-to-make one-pan meal with this forgotten chicken and rice recipe. Tender chicken and fluffy rice are baked together in a creamy, savory sauce.
Equipment
- Oven
- 9x13 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 9x13 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.
Notes
The cooking time can vary slightly depending on your oven and dish. Always ensure the chicken reaches an internal temperature of 165°F (74°C).