Easy No-Peek Chicken

This no-peek chicken recipe is the perfect, low-effort meal that everyone will love.

What Is No-Peek Chicken?

No-peek chicken is a straightforward recipe that combines chicken, rice, and vegetables. The ingredients are placed in a baking dish, covered with foil, and baked until the rice soaks up all the liquid and the chicken is fully cooked. The name 'no-peek chicken' comes from the idea that you shouldn't lift the foil to check on it — the foil locks in steam, ensuring the chicken remains moist and tender.

Ingredients for No-Peek Chicken

Here’s what you’ll need to make this delicious no-peek chicken recipe:

• Rice: Start with two cups of long-grain white rice. 
• Water: Cook the rice in two cups of water. 
• Soup: Canned cream of mushroom soup and canned cream of chicken soup lend richness and flavor. 
• Vegetables: A yellow onion and a red bell pepper add color and flavor.
• Seasonings: The no peek chicken is flavored with onion soup mix, fresh thyme or oregano, and seasoned salt. 
• Chicken: You’ll need six boneless, skinless chicken thighs. 

How to Prepare No-Peek Chicken

You can find the complete, step-by-step instructions below, but here’s a quick preview of what to expect when preparing no-peek chicken:

1. Mix the rice, water, soups, vegetables, seasoning, and oregano together.
2. Transfer the mixture to a greased baking dish.
3. Season the chicken and lay it over the rice mixture.
4. Bake, covered, until the chicken reaches an internal temperature of at least 165°F.

Storing No-Peek Chicken

Keep any leftover no-peek chicken in an airtight container in the fridge for up to four days. Reheat thoroughly in the microwave or on the stove, adding a splash of water or chicken broth to prevent the rice from drying out.

Can No-Peek Chicken Be Frozen?

You can freeze no-peek chicken for up to 3 months. To reheat, place it in an oven preheated to 350°F until the chicken is warmed through.

Editorial contributions by Corey Williams

Ingredients List

• cooking spray

• 2 cups uncooked long-grain white rice

• 2 cups water

• 1 (10.5 ounce) can cream of mushroom soup

• 1 (10.5 ounce) can cream of chicken soup

• 1/2 cup chopped yellow onion

• 1/2 cup chopped red bell pepper

• 1 (1-ounce package) onion soup mix

• 1 teaspoon chopped fresh oregano or thyme

• 6 skinless, boneless chicken thighs

• 1/2 teaspoon seasoned salt

Instructions

Gather all your ingredients. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.

In a large bowl, whisk together rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano until fully blended.

Pour the rice mixture into the prepared baking dish.

Season the chicken thighs with seasoning salt and place them on top of the rice mixture. Cover the dish tightly with foil.

Bake in the preheated oven, covered tightly, for 1 hour and 30 minutes. Use an instant-read thermometer to ensure the chicken reaches at least 165°F (74°C) in the center.

Kitchen Tips

This recipe was tested in our kitchen in May 2023 and updated to bake, covered, for 1 hour and 30 minutes. We substituted 2 cups of water for chicken broth and included onion soup mix for added flavor.

Nutrition Information (per serving)