Go Back
No Peek Chicken and Rice Recipe
Ben Carraoli

No Peek Chicken and Rice Recipe

I have to admit, I fell in love with this No-Peek Chicken and Rice the first time I made it. There’s something magical about tossing everything into a dish, covering it up, and letting the oven do all the work. I love how the chicken comes out tender, the rice fluffy, and the flavors perfectly melded together.
Print Recipe Pin Recipe
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – I prefer fresh chicken for tender juicy results.
  • 1 10.5-oz can unsalted cream of chicken soup – unsalted gives better control over seasoning.
  • 1 10.5-oz can unsalted cream of mushroom soup – adds creamy richness; use your favorite cream soup if mushroom isn’t your style.
  • 2 cups chicken broth – I use low-sodium to avoid an overly salty dish.
  • 2 cups uncooked long-grain white rice – rinsed to remove excess starch for fluffy rice.
  • 1 package onion soup mix – boosts flavor instantly without extra chopping.

Method
 

  1. I start by preheating my oven to 350°F. This ensures even cooking from the moment the dish goes in. A lightly sprayed baking dish prevents sticking and makes cleanup easy.
  2. Next, I combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, and onion soup mix. I whisk it until smooth and pour it into the baking dish. Rinsing the rice beforehand keeps it from becoming sticky.
  3. I place the chicken breasts on top of the rice mixture, making sure they’re evenly spaced. Covering the dish tightly with foil locks in the moisture and allows the rice to cook perfectly while keeping the chicken tender.
  4. The dish goes into the oven for 1 hour 15 minutes. I try not to peek—hence the name! After baking, the rice is perfectly cooked, and the chicken is juicy and flavorful.

Notes

  • I always rinse my rice; it makes a huge difference in texture.
  • Using unsalted soups lets me control the seasoning more effectively.
  • For extra flavor, I sprinkle a pinch of smoked paprika over the chicken before baking.
  • Cover tightly with foil to trap steam; it keeps the chicken incredibly moist.