Some nights you just want an easy homemade meal that fills you up and tastes great. That’s when no peek chicken and rice comes in. With a few basic ingredients, you get a warm, comforting dish the whole family will love. Just mix it, cover it, and let the oven do the work. No stirring, no stress—just simple, delicious food.
Why You’ll Love This No Peek Chicken and Rice Recipe
There’s a reason this dish has stood the test of time. It combines ease, flavor, and satisfaction in one humble baking dish. Here’s why you’ll keep coming back to it:
- One-pan meal: Fewer dishes to wash.
- Zero babysitting: No need to lift the foil while it bakes.
- Family-friendly: Even picky eaters love it.
- Freezer-friendly: Great for batch cooking.
- Customizable: Easily adapt it with your favorite ingredients.
This no-fail method makes it ideal for weeknights, potlucks, or feeding a hungry family fast. You don’t need to be an expert cook—this recipe does the heavy lifting for you.
What You’ll Need for No Peek Chicken and Rice
Boneless, skinless chicken thighs – I recommend using chicken thighs in this recipe for their moisture and tenderness. While you can use chicken breasts, they might dry out more during cooking.
Long grain white rice – Stick with long grain white rice for best results. Other rice types, like instant or brown rice, require different cooking times and liquid ratios.
Cream of mushroom soup – Adds a rich, savory depth to the rice. If you don’t have cream of mushroom soup, you could try using cream of celery or cream of chicken soup, though the flavor may change.
Cream of chicken soup – Provides a creamy, smooth texture that balances the dish. You can substitute with another cream soup, but it may alter the flavor.
Chicken broth – This is key to providing the moisture the rice needs to cook perfectly. For a lower-sodium option, use reduced-sodium chicken broth.
Onion soup mix – The onion soup mix adds instant seasoning and flavor. It’s best not to skip this, as it creates a key part of the dish’s overall taste. You can use homemade onion seasoning if you prefer a more natural option.
How to Make No Peek Chicken and Rice
Preheat Your Oven
Set your oven to 350°F (175°C). This consistent temperature ensures everything cooks evenly and thoroughly.
Prepare the Dish
Use a 9×13-inch baking dish. Lightly grease it with oil or nonstick spray. This keeps things from sticking and helps clean-up later.
Mix the Base
In the baking dish, stir together:
- Rice
- Cream of mushroom soup
- Cream of chicken soup
- Chicken broth
Mix until everything is well combined. This is your creamy rice base.
Add Chicken
Lay the raw chicken directly on top of the rice mixture. Space them evenly.
Add Seasoning
Sprinkle the onion soup mix evenly over the entire dish. Add any extra seasoning now (garlic powder or paprika, if using).
Seal It Tight
Cover the entire dish tightly with aluminum foil. This is critical. The steam trapped inside cooks the rice and chicken to perfection.
Bake Without Peeking
Place the dish in the oven and bake for 1 hour and 30 minutes. Resist the urge to peek—lifting the foil releases the steam and can mess up the results.
Let It Rest
Once done, remove it from the oven and let it sit, still covered, for about 5 minutes. Then remove the foil and serve.
Expert Tips for Best Results
Don’t substitute rice: Stick with long grain white rice; other types need different cook times and liquid ratios.
Use thin chicken pieces: Thick breasts may take longer or cook unevenly.
Avoid peeking: It’s called no peek for a reason. Lifting the foil drops the temperature and stops the steam from doing its job.
Let it sit: Giving it a 5-minute rest before serving helps the rice absorb any last moisture.
Prep ahead: You can assemble this in the morning and refrigerate until baking.
Delicious Variations to Try
No peek chicken and rice is easy to tweak based on what’s in your pantry or what your taste buds are craving.
Make It Cheesy
Stir in 1 cup of shredded cheddar or mozzarella before baking.
Tex-Mex Style
Add 1/2 cup salsa and 1 teaspoon taco seasoning. Use pepper jack cheese for an extra kick.
Mushroom Lover’s Version
Double the mushrooms and use only cream of mushroom soup for a deeper earthy flavor.
Healthy Swap
Use low-sodium soups and broth. Add in more vegetables like chopped spinach or bell peppers.
What to Serve With No Peek Chicken and Rice
This dish is hearty on its own, but it also pairs beautifully with fresh, light sides:
Steamed green beans or broccoli
Garden salad with lemon vinaigrette
Roasted carrots or Brussels sprouts
Warm dinner rolls or garlic bread
You can also add a fresh herb garnish, like chopped parsley or chives, for a pop of color and brightness.
More Chicken recipes you will love!
Frequently Asked Questions (FAQ)
Can I use brown rice instead of white rice?
You can, but brown rice needs more liquid and a longer bake time. Add an extra 1/2 cup of broth and extend the cooking time by 20–30 minutes.
Why can’t I peek while it bakes?
Peeking lets the steam escape, which is essential for cooking the rice and chicken evenly. Keep it sealed the whole time.
Can I make this recipe ahead of time?
Yes! Assemble everything, cover it, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if going straight from fridge to oven.
What’s the best cut of chicken for this dish?
Boneless, skinless thighs are ideal for flavor and moisture, but thin-sliced chicken breasts also work well.
Can I freeze no peek chicken and rice?
Definitely. Assemble it in a foil pan, wrap tightly, and freeze before baking. When ready, bake from frozen at 375°F and add about 20 minutes to the cook time.
No Peek Chicken and Rice
Equipment
- 9×13-inch Baking Dish
- Aluminum Foil
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Long grain white rice
- 1 can Cream of mushroom soup (10.5 oz)
- 1 can Cream of chicken soup (10.5 oz)
- 1.5 cups Chicken broth
- 1 envelope Onion soup mix
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
- In the prepared baking dish, stir together the rice, cream of mushroom soup, cream of chicken soup, and chicken broth.
- Place the chicken thighs on top of the rice mixture, ensuring they are spaced evenly.
- Sprinkle the onion soup mix over the chicken and rice.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes. Do not peek during the cooking process!
- Remove from the oven and let it rest, covered, for 5 minutes before serving.