Description

This Quick and Easy Forgotten Chicken is a comforting one-dish meal featuring tender bone-in, skin-on chicken thighs baked over a creamy mixture of rice, chicken broth, and flavorful cream soups. The dish is seasoned with onion soup mix and black pepper, baked to juicy perfection, and finished with optional fresh herbs for a delicious and effortless family dinner.

Ingredients

Scale

Chicken and Soup Mixture

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

Optional Garnish

1 tablespoon fresh chopped parsley or thyme

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
Mix the creamy base: In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, uncooked long grain white rice, and chicken broth. Stir well until fully blended into a creamy mixture that will cook the rice and infuse flavor.
Assemble the dish: Pour the soup and rice mixture evenly into the greased baking dish. Place the chicken thighs skin-side up on top of the rice mixture, allowing their juices to seep into the rice during baking.
Season the dish: Sprinkle the onion soup mix evenly over the chicken and rice layer. Add black pepper and, if using, half a teaspoon of salt to enhance the seasoning, keeping in mind the soup mix is already seasoned.
Cover and bake: Tightly cover the dish with aluminum foil to trap moisture. Bake in the preheated oven for 1 hour, allowing the rice to cook and absorb the flavorful liquids.
Uncover and finish baking: Remove the foil carefully and return the dish to the oven. Bake uncovered for another 25-30 minutes. This step crisps the chicken skin and ensures the rice is fully tender and cooked through.
Rest and garnish: After baking, let the dish rest for 5 minutes to allow the rice to soak in the remaining juices. Optionally garnish with fresh chopped parsley or thyme before serving hot.

Notes

Bone-in, skin-on chicken thighs contribute to juicy meat and flavorful drippings for the rice.
Do not rinse the rice before using, as the starch helps create a creamy texture.
Covering the dish while baking prevents drying out and helps the rice cook evenly.
Uncovering in the last 25-30 minutes crisps the chicken skin nicely.
Adjust salt cautiously since the soups and onion soup mix add saltiness.
Use fresh herbs like parsley or thyme for a pop of color and fresh flavor.
Leftovers can be refrigerated for up to 3 days and reheated.