No Peek Chicken and Rice is a comforting, no-fuss dinner recipe that’s perfect for busy weeknights or cozy family meals. This dish combines tender, juicy chicken with perfectly cooked rice, all baked together in a savory sauce infused with rich seasonings.
The “no peek” method ensures the chicken and rice cook evenly, locking in moisture and flavor under a tightly sealed cover. It’s an easy, one-dish wonder that delivers maximum flavor with minimal effort. If you’re looking for a comforting, hearty meal that requires virtually no babysitting, this recipe is a must-try!
Kitchen Equipment Needed
- 9×13-inch baking dish or casserole dish
- Aluminum foil
- Mixing bowl
- Measuring cups and spoons
Ingredients Overview
This dish relies on a few simple pantry staples to deliver incredible flavor. Here’s what you’ll need:
- Chicken: Use bone-in chicken thighs or drumsticks for the best flavor and tenderness.
- Rice: Long-grain white rice cooks perfectly in this dish, absorbing all the delicious juices.
- Creamy Soups: Cream of chicken and cream of mushroom soups create a luscious, flavorful base.
- Broth: Chicken broth adds depth and ensures the rice cooks beautifully.
- Seasonings: Onion soup mix and a blend of herbs and spices infuse the dish with savory flavor.
Ingredients
- 4-6 bone-in, skin-on chicken thighs or drumsticks
- 1 cup long-grain white rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 3/4 cups chicken broth
- 1 packet onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Rice and Sauce
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and paprika. Stir until smooth.
- Add the uncooked rice to the baking dish, spreading it out evenly. Pour the soup mixture over the rice and stir to ensure the rice is fully coated.
3. Add the Chicken
- Place the chicken thighs or drumsticks on top of the rice mixture, skin-side up. Season the chicken with salt and pepper, and sprinkle the onion soup mix evenly over the top.
4. Cover and Bake
- Cover the baking dish tightly with aluminum foil to seal in the moisture.
- Bake in the preheated oven for 1 hour and 30 minutes. Resist the urge to peek or remove the foil during cooking to ensure the rice and chicken cook perfectly.
5. Serve and Enjoy
- Once done, carefully remove the foil and let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.
Recipe Tips
- Rice Choice: Avoid using quick-cooking rice or brown rice, as they require different cooking times and liquid ratios.
- Chicken Cuts: Bone-in chicken retains moisture better, but you can use boneless, skinless chicken if preferred—just reduce the cooking time by 15-20 minutes.
- Sealing is Key: Make sure the foil is tightly sealed to prevent any steam from escaping, as this is essential for perfectly cooked rice.
What to Serve With This Recipe
- Vegetables: Serve with a side of steamed green beans, roasted broccoli, or a fresh garden salad.
- Bread: A slice of crusty bread or dinner rolls pairs perfectly to scoop up the creamy rice.
- Potatoes: Mashed potatoes or roasted sweet potatoes make for a hearty addition.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they may cook slightly faster than bone-in thighs. Check the internal temperature of the chicken after 1 hour and 15 minutes to avoid overcooking.
What if I want to add vegetables?
You can add diced carrots, celery, or frozen peas to the rice mixture before baking for a complete one-dish meal.
Can I make this dish ahead of time?
Yes! Assemble the dish a few hours in advance, cover it with foil, and refrigerate. Bake as directed, but you may need to add an extra 10 minutes to the cooking time.
Serving Suggestions
- Pair with a light and refreshing cucumber salad for balance.
- Add a side of sautéed zucchini or asparagus for a well-rounded meal.
- Serve with a cool dollop of sour cream or a sprinkle of freshly grated Parmesan on top for added flavor.
Enjoy this no-fuss No Peek Chicken and Rice for a flavorful and comforting dinner that’s sure to please!
No Peek Chicken and Rice
Equipment
- 9x13-inch baking dish or casserole dish
- Aluminum foil
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 4-6 bone-in skin-on chicken thighs or drumsticks
- 1 cup long-grain white rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 3/4 cups chicken broth
- 1 packet onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish to prevent sticking.
- Mix the Rice and Sauce
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and paprika. Stir until smooth.
- Add the uncooked rice to the baking dish, spreading it out evenly. Pour the soup mixture over the rice and stir to ensure the rice is fully coated.
- Add the Chicken
- Place the chicken thighs or drumsticks on top of the rice mixture, skin-side up. Season the chicken with salt and pepper, and sprinkle the onion soup mix evenly over the top.
- Cover and Bake
- Cover the baking dish tightly with aluminum foil to seal in the moisture.
- Bake in the preheated oven for 1 hour and 30 minutes. Resist the urge to peek or remove the foil during cooking to ensure the rice and chicken cook perfectly.
- Serve and Enjoy
- Once done, carefully remove the foil and let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.
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