Here’s a cozy, easy Forgotten Chicken and Rice recipe—sometimes called “dump-and-bake” because it’s mostly hands-off in the oven. 🍗🍚
Ingredients (Serves 4)
- 4 bone-in, skinless chicken thighs (or breasts)
- 1 cup long-grain white rice, uncooked
- 1 ¾ cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 2 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- ½ tsp dried thyme or rosemary
Instructions
1. Preheat Oven
- Preheat to 375°F (190°C)
- Lightly grease a 9×13-inch baking dish
2. Prepare the Rice Base
- In the baking dish, combine rice, chopped onion, garlic, frozen vegetables, salt, pepper, and herbs
- Pour chicken broth over the rice mixture
3. Prepare the Chicken
- Pat chicken dry and season with salt, pepper, and paprika
- Lightly drizzle with olive oil or butter
4. Assemble the Dish
- Place seasoned chicken on top of the rice mixture
- Do not stir—the rice will cook underneath
5. Bake
- Cover tightly with foil
- Bake 45–55 minutes until chicken is cooked through (internal temp 165°F / 74°C) and rice is tender
- Optional: remove foil last 10 minutes to lightly brown the chicken
6. Serve
- Fluff rice with a fork and serve with the baked chicken on top
- Garnish with fresh parsley or a squeeze of lemon if desired
Tips for Best Results
- Use bone-in chicken for more flavor
- Avoid lifting the foil too early—steam helps cook the rice perfectly
- You can swap white rice for brown rice, but increase cooking time by 15–20 minutes and check liquid levels
If you want, I can also give a creamy version where the rice is cooked in cream of mushroom soup or coconut milk, making it extra rich and flavorful—still “forgotten” style with minimal stirring.
Do you want me to share that version?
