No Peek Chicken
Get ready to savor the ultimate one-pan dinner with this comforting No Peek Chicken recipe! Tender, juicy bone-in chicken thighs are baked to perfection atop a bed of creamy, flavor-packed rice, infused with herbaceous notes of onion and garlic powder, and a touch of paprika for added depth. The "no peek" method—sealing the baking dish tightly with foil—ensures the rice cooks to fluffy, tender perfection while soaking up chicken broth and a luscious blend of cream of chicken and mushroom soups. With just 15 minutes of prep and the rest left to the oven, this easy, fuss-free recipe is ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley for a pop of color, and serve alongside a crisp salad or steamed vegetables for a complete meal that everyone will love! Perfect for fans of effortless comfort food, No Peek Chicken is sure to become your go-to baked chicken and rice dish.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup White or brown rice
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10.5 oz) Cream of mushroom soup
- 1.5 cups Chicken broth
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika (optional, for seasoning chicken)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (melted)
- 1 tablespoon (chopped) Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish lightly with cooking spray or oil.
In a medium-sized mixing bowl, combine the rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and black pepper. Mix well until thoroughly combined.
Pour the rice mixture evenly into the prepared baking dish.
Place the chicken thighs on top of the rice mixture in a single layer, skin side up.
Brush the melted butter over the chicken thighs to add flavor and help with browning.
If desired, sprinkle paprika over the chicken for added color and flavor.
Cover the baking dish tightly with aluminum foil. Ensure it is sealed well to trap the steam during cooking.
Place the dish in the preheated oven and bake for 1 hour and 30 minutes. DO NOT remove the foil or peek during cooking, as this will release the steam needed for the rice to cook properly.
After 90 minutes, carefully remove the dish from the oven and let it rest, covered, for 5 minutes to allow the flavors to meld.
Uncover, garnish with fresh parsley if desired, and serve hot. Enjoy your No Peek Chicken with a side of vegetables or a fresh salad!
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.7 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 567 mg | 44% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
