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Easy No Peek Chicken and Rice Recipe

Easy No Peek Chicken and Rice Recipe

This Easy No Peek Chicken and Rice recipe delivers tender, juicy chicken and fluffy, flavorful rice baked together in one pan—no stirring, no peeking, and minimal prep for a comforting family dinner.
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 lb bone-in, skin-on chicken thighs
  • 2 cups long-grain white rice uncooked
  • 10.5 oz condensed cream of chicken soup 1 can
  • 10.5 oz condensed cream of mushroom soup 1 can
  • 2 cups low-sodium chicken broth
  • 1 oz dry onion soup mix about 1 packet
  • 2 tbsp unsalted butter cut into small pieces
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt reduce or skip if using regular-sodium broth
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

  • Preheat oven to 350 F. Grease a 9x13 inch baking dish.
  • In a large bowl, whisk together the condensed soups, chicken broth, garlic powder, paprika, black pepper, and kosher salt until smooth.
  • Stir in the uncooked rice until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
  • Nestle the chicken thighs skin-side up on top of the rice mixture, spacing them evenly. Do not submerge completely.
  • Sprinkle the dry onion soup mix evenly over the chicken and rice, then dot the top with the butter pieces.
  • Cover the dish tightly with foil to seal in steam. Bake for 75 to 85 minutes without peeking.
  • Check for doneness: rice should be tender and the chicken should read at least 165 F at the thickest part. If needed, re-cover and bake 5 to 10 minutes more.
  • Optional: uncover and broil 2 to 3 minutes to crisp the chicken skin. Let rest 10 minutes, then fluff the rice, garnish with parsley, and serve.

Notes

Use long-grain white rice for the best texture. For boneless, skinless chicken breasts, start checking at 60 minutes. Brown rice requires more liquid and time. Keep the foil sealed during baking for the classic “no peek” result.