Next, in the same skillet, pour in the cream of mushroom soup, followed by the onion soup mix and the water. Stir everything until well combined, making sure to scrape up all those tasty brown bits from the bottom—it’s all about layering flavors here! Now, return the chicken to the skillet, skin side up, and then add your uncooked rice. Gently press the rice down into the liquid, ensuring it’s covered but the chicken is still visible.
Cover the skillet with a lid or aluminum foil and pop it into the preheated oven. Let it bake for about 1 hour. The wonderful aroma fills my kitchen, and I can hardly wait to dig in. When the time is up, remove the cover (be careful of the steam!), and let it rest for a few minutes before serving.
Pro Tips for Best Results
I tested this recipe three ways—using chicken breasts, thighs, and legs—and honestly, thighs are my favorite. They stay juicy and flavorful. If you’re watching your calories, you could go for skinless chicken pieces, just remember they won’t be quite as rich. Also, don’t rush the searing process; crisper skin equals more flavor in the final dish!
Another tip is to let the dish rest after removing it from the oven. This step allows the rice to absorb any excess liquid and enhances the dish’s overall tenderness. I usually resist temptation but trust me, the waiting makes a difference! Finally, adding a sprinkle of fresh parsley on top just before serving adds a pop of color and freshness that I love.
Common Mistakes to Avoid
One common mistake I’ve encountered is not browning the chicken enough. I used to think this step could be skipped for speed, but oh, what a difference a good sear makes! It creates that rich, deep flavor that permeates the entire dish. So, take your time, and don’t rush the process! (See the next page below to continue…)