Easy No Peek Chicken and Rice Recipe
Cozy, fuss-free comfort food: tender chicken and fluffy rice baked together under a tight foil seal—no stirring, no peeking. Mix, cover, bake, and enjoy a family-friendly dinner with minimal prep and maximum flavor.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup long-grain white rice uncooked
- 1 can condensed cream of chicken soup 10.5 ounce
- 1 can condensed cream of mushroom soup 10.5 ounce
- 2 cup low-sodium chicken broth
- 1 packet dry onion soup mix 1 ounce
- 2 pound boneless skinless chicken thighs or chicken breasts
- 2 tablespoon unsalted butter melted
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon kosher salt to taste
- 2 tablespoon fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In the baking dish, whisk together rice, condensed soups, chicken broth, onion soup mix, garlic powder, paprika, black pepper, and salt until well combined.
- Nestle the chicken pieces on top of the rice mixture. Spoon a little liquid over each piece and drizzle with melted butter.
- Cover the dish very tightly with aluminum foil, sealing all edges so steam cannot escape. Do not peek while baking.
- Bake for 75 minutes, until the rice is tender and the chicken reaches 165°F internal temperature.
- Remove from the oven and let rest, covered, for 5 to 10 minutes. Uncover, fluff the rice, and stir any remaining liquid into the rice.
- Garnish with chopped parsley and serve hot.
Notes
For extra flavor, use chicken thighs (they stay juicier). If substituting brown rice, increase broth to 2.5 cups and bake 90 to 100 minutes. Keep the foil sealed the entire time—lifting it releases steam and can leave the rice undercooked.