One Pan No Peek Chicken and Rice
Prepare to fall in love with the simplicity and rich flavors of One Pan No Peek Chicken and Rice—a comforting, unpretentious dinner that's as easy as it is delicious. This hearty casserole combines tender, juicy bone-in chicken thighs with creamy, seasoned rice infused with the combined goodness of cream of mushroom and cream of chicken soups. The secret? Simply mix, layer, cover, and bake—without ever opening the foil ("no peeking," as the name implies)! With garlic powder, onion powder, and paprika enhancing every bite, this crowd-pleasing dish requires minimal prep time and delivers maximum flavor. Perfect for busy weeknights or lazy Sundays, it’s a one-pan wonder that will save you time and satisfy every craving. A must-try for fans of easy chicken and rice recipes!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup long grain white rice
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the long grain white rice, cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, dried parsley, salt, and black pepper. Stir until fully mixed.
Grease a 9x13-inch baking dish with butter or non-stick spray.
Pour the rice and soup mixture evenly into the bottom of the baking dish.
Arrange the chicken thighs, skin-side up, over the rice mixture. Ensure they are distributed evenly.
Sprinkle paprika over the chicken for added color and flavor.
Dot the top of the casserole with the unsalted butter, spreading it evenly across the surface.
Cover the baking dish tightly with aluminum foil. Make sure there are no gaps to ensure the steam stays inside.
Bake in the preheated oven for 90 minutes. Do not open the foil or 'peek' during cooking!
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the rice to set and absorb any remaining liquid.
Serve the chicken and rice warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 503 mg | 11% | |
*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.
