No Peek Chicken

If you’re looking for a reliable weeknight dinner, this no peek chicken recipe is a true lifesaver. My no peek chicken and rice is creamy, savory, and packed with flavor, yet simple enough for beginners. By letting the chicken and rice bake together undisturbed, the rice absorbs all the savory juices, while the chicken stays perfectly moist and tender. This no peek chicken casserole is a family favorite that’s perfect for busy nights or classic comfort dinners.

Top Reader Reviews

I love this recipe because it was so easy to execute(make) and tastes so delicious. I had two helpings. My finicky eater couldn’t get enough either.

–

Ann Matthews

---

This turned out really well! I had 2 similar recipes for this but decided yours was best since almost all commenters on the other site said their rice didn’t get cooked. I didn’t sear the chicken breasts because the ones I use are very thin (Perdue Perfect Portions) and I figured they’d get really overcooked in the oven. I also used only 1 1/4 cup of rice to make sure it all got cooked, and it was perfect.

–

Helen

Read all Reviews

Email this recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from Easy Chicken Recipes.

Stir Once for Even Seasoning

Before placing the chicken on top of the rice mixture, give the rice and creamy sauce a gentle stir to make sure all the seasonings are evenly distributed. This small step ensures that every bite of your no-peek chicken casserole has consistent flavor and perfectly balanced seasoning, without affecting the ‘no-peek’ cooking method.

4.42 from 29 votes

No Peek Chicken and Rice Recipe

This no peek chicken and rice recipe is a creamy, savory, and foolproof casserole that bakes up wonderfully for a weeknight dinner the whole family will love.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs

Print Pin Remove Ads

Equipment

• 9×13 Baking Pan

Serves 6

1x2x3x

Ingredients

• ▢ 3 boneless, skinless chicken breasts (*)
• ▢ 2 teaspoons ground black pepper (divided)
• ▢ 2 teaspoons garlic powder (divided)
• ▢ 2 teaspoons onion powder (divided)
• ▢ 2 tablespoons olive oil
• ▢ 2 cups long-grain rice (**)
• ▢ 10.5 ounces cream of chicken soup (1 can***)
• ▢ 10.5 ounces cream of celery soup (1 can)
• ▢ 2 ounces onion soup mix (1 packet)
• ▢ 2 cups low-sodium chicken broth
• ▢ 1 teaspoon Italian seasoning

Turn Images Off

Instructions

• Preheat oven to 350°F.
  
• Slice the chicken breasts in half, and season the cutlets with half the pepper, garlic powder, and onion powder.
  3 boneless, skinless chicken breasts, 2 teaspoons ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder
  
• Heat the oil in a large skillet and add half of the chicken. Cook each side just until browned and transfer them to a plate; repeat with the remaining chicken.
  2 tablespoons olive oil
  
• Whisk together your rice, cream of chicken soup, cream of celery soup, onion soup mix, chicken broth, Italian seasoning, pepper, garlic powder, and onion powder in a 9×13 casserole pan.
  2 cups long-grain rice, 10.5 ounces cream of chicken soup, 10.5 ounces cream of celery soup, 2 ounces onion soup mix, 2 cups low-sodium chicken broth, 1 teaspoon Italian seasoning
  
• Add the chicken on top of the rice mixture.
  
• Cover the pan with aluminum foil and bake for 1 hour and 30 minutes.
  

Notes

*If using thicker chicken breasts, slice them in half horizontally or use chicken thighs; this helps them cook evenly in the no-peek method.

**You can use long-grain brown rice instead of white rice, but you may need to bake the casserole for a bit longer.

***You can use any “cream of” soup you like, such as cream of mushroom or cream of broccoli.

Tips:

• Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe.
• Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
• Use exactly 2 cups of long-grain rice with 2 cups of liquid plus the soups–this ratio ensures perfectly cooked rice without opening the foil.
• Press the foil tightly along the edges to trap steam, which keeps the rice creamy and the chicken moist.
• As soon as the foil goes on, do not peek! We need all of the steam to keep this dish moist!
• To make this no peek chicken cheesy, remove the foil in the last 5 minutes of baking, add 1-2 cups of shredded cheddar cheese, and cook until melted and bubbly.
• Let the casserole sit for 5-10 minutes after baking to let the steam redistribute; this makes cutting and serving easier.
• Properly cooked chicken should register 165°F on an instant-read thermometer.
• To test the rice for doneness, bite into a single grain. If it’s still hard, cover and continue cooking until it softens.

Storage: Store no peek chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

No Peek Chicken and Rice Recipe

Amount Per Serving (1 serving)

Calories 530 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 85mg28%

Sodium 1551mg67%

Potassium 749mg21%

Carbohydrates 65g22%

Fiber 2g8%

Sugar 2g2%

Protein 34g68%

Vitamin A 276IU6%

Vitamin C 2mg2%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dinner

Cuisine: American

Did you make this?We love seeing what you’ve made! Tag us on social media at @easychickenrecipes for a chance to be featured.

How to Make No Peek Chicken Step by Step

Prep: Gather up everything you need to make this no peek chicken recipe. Preheat your oven to 350°F.

Slice the Chicken: Slice 3 boneless, skinless chicken breasts in half lengthwise to create 6 thin cutlets. Alternatively, you can pound the chicken breasts to an even thickness with a meat mallet.

Season the Chicken: Season the raw cutlets with 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.

Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet and add half of the chicken cutlets. Cook each side just until browned and transfer them to a plate; then repeat with the remaining chicken. Remember, we’re not aiming to cook the chicken through at this point; we just want a nice sear on the outside.

Combine Casserole Ingredients: In a 9×13-inch casserole dish, whisk together 2 cups of long-grain rice, 10.5 ounces (1 can) of cream of chicken soup, 10.5-ounces (1 can) of cream of celery soup, 2 ounces (1 packet) of onion soup mix, 2 cups of low-sodium chicken broth, 1 teaspoon of Italian seasoning, and the remaining 1 teaspoon each of ground black pepper, garlic powder, and onion powder.

Add the Chicken: Add the browned chicken breasts on top of the creamy rice mixture and press them in gently so they are nestled in the rice. This will help insulate them from overcooking.

Bake and Serve : Cover your no peek chicken and rice with aluminum foil (press tightly to seal in the steam!), and bake for 1 hour and 30 minutes, or until the chicken breasts register 165°F and the rice is cooked through. You can test the rice for doneness by biting into a single grain. If it is hard, cook for longer. Remember, no peeking until it’s done! Optionally, add 1-2 cups of shredded cheddar cheese over top in the last 5 minutes of cooking.

How to Store, Freeze, and Reheat

Store leftover no peek chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before reheating in 30-second increments in the microwave or in a 350°F oven for 20-30 minutes, until warmed through.