Description
Tender, juicy chicken cooked in a rich, creamy bed of flavorful rice without lifting a finger mid-bake—No Peek Chicken is the ultimate set-it-and-forget-it dinner. This easy dinner recipe brings together pantry staples in one baking dish, making it a top pick for busy weeknights, cozy Sunday meals, and comforting food ideas that never miss. Whether you’re searching for quick dinner recipes, hearty casserole dishes, or no-fuss meal prep ideas, this recipe is a must-save.
Every bite combines savory, seasoned chicken with creamy mushroom and chicken soups, soaking into fluffy rice that’s baked to perfection. Plus, the aroma alone will have your family gathering at the table before it’s even done. From family dinners to potluck favorites, No Peek Chicken fits into all your easy recipe needs with delicious results.
Ingredients
4 to 6 bone-in, skin-on chicken thighs (or boneless if preferred)
1 cup long grain white rice (uncooked)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup water
1 tablespoon onion soup mix (or 1 packet Lipton)
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped parsley or green onions for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix uncooked rice, both soups, chicken broth, water, onion soup mix, and garlic powder until well combined.
- Pour the mixture into the baking dish and spread evenly.
- Place chicken thighs on top of the rice mixture. Season with salt and pepper.
- Cover the dish tightly with aluminum foil. Do not peek while baking.
- Bake for 1 hour and 15 minutes.
- Let rest for 5 minutes before uncovering. Garnish with chopped parsley or green onions.
- Serve warm and enjoy!