Easy No Peek Chicken Recipe
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No Peek Chicken is a popular oven-baked chicken recipe known for its ease of preparation that’s perfect for anyone looking for a quick weeknight dinner without much fuss.
The name “No Peek” comes from the key instruction not to remove the foil and peek at the dish during its baking time. That way, the chicken and rice cook perfectly in a sealed, steamy environment that locks in moisture and flavor.
This easy dinner recipe is as simple as it gets. You just set it up, pop it in the oven, and then you can relax or get other things done while this creamy comfort food cooks. The rice and chicken soak up all the flavors from the soup and onion mix, making everything super tasty.
Ingredients
Instant rice (2 cups) – uncooked
Cream of chicken soup (2 cans, condensed) – if you want to use a different kind, like cream of mushroom soup or cream of celery soup, go ahead. It works just fine in this recipe.
Chicken broth (1 can, condensed) – you don’t have to use this, but it adds a ton more chicken flavor tot he rice. Substitute with an addition cup of water.
Chicken tenders or chicken breasts cut into strips (1 pound) – if you prefer boneless chicken thighs, they work just fine in this recipe too! Make sure you lay them flat so that they will cook all the way through during the baking time.
Dry onion soup mix (1 package) – We prefer to use the mix that isn’t “beefy”
How to Make No Peek Chicken
Start the Oven: Turn your oven on to 375℉ so it can get warm while you prepare everything.
Prep the Pan: Grab a 9 x 13-inch baking dish and spray it with cooking spray to prevent sticking.
Rice Time: Pour the instant rice into the pan.
Mix Soup and Broth: In a bowl, combine each can of cream of chicken soup, chicken broth, and one additional cup of water until they’re pretty well mixed. It’s okay if they’re a little lumpy.
Add to Rice: Pour the soup mix over the rice in the pan. Stir it up so the rice is all covered in liquid.
Chicken on Top: Place chicken pieces on top of the rice mixture.
Sprinkle Onion Mix: Open up the packet of onion soup mix and sprinkle it all over the chicken.
Cover Up: Seal the pan with aluminum foil really tight.
Bake: Put it in the oven and let it bake for 60 minutes. Don’t peek!
Cool a Bit: Remove the dish from the oven, wait a few minutes, and then remove the foil.
Eat: Serve it up hot, and add salt and pepper to taste.
Storage
Refrigerator – Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
Freezer – Cooked chicken and rice can be safely frozen for 3-4 months. After that, the texture of the rice might change, and the flavor might deteriorate, but it’s still safe to eat.
What is the proper freezing technique?
Cool completely: Allow the cooked chicken and rice to cool to room temperature before freezing.
Portion: Divide into meal-sized portions for easy thawing.
Airtight containers or bags: Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible.
Label and date: Write the contents and date of freezing on the container to help track how long it has been frozen.
How do I thaw No Peek Chicken?
The safest way to thaw leftovers is overnight in the refrigerator. Remember that thawing chicken creates a huge danger zone for bacteria. If you have questions or concerns regarding your chicken or food safety, check the USDA Guidlines.
What’s the best way to reheat No Peek Chicken
Reheat thoroughly until steaming hot (165°F internal temperature) in the microwave, stovetop, or oven.
To reheat in a microwave, microwave a single portion at medium power for 2-3 minutes, stirring occasionally to ensure even heating.
To reheat in the oven, preheat the oven to 350℉, cover your portions with foil, then leave it in the oven for 10-15 minutes or until heated through. We prefer this method.
How do I know when the chicken is done?
Meat Thermometer: As mentioned above, 165°F (74°C) is the safe internal temperature.
- Here is our favorite meat thermometer to use! (Affiliate Link)
Juices run clear: When pierced or cut, the juices inside your chicken should be clear, not pink.
Texture: Properly cooked chicken is firm but not tough.
Should I wash raw chicken?
NO! Washing raw chicken spreads bacteria around your kitchen. Bacteria are killed by cooking, not rinsing.
Can I substitute instant rice in this recipe?
We don’t recommend it. Any other type of rice will require adding more liquid, which will dilute the flavors. Different kinds of rice will also need more time to cook in the oven, which will dry out the chicken. It creates more dishes, too. This quick dinner is all about being easy.
You could pre-cook your rice, leaving it slightly undercooked, like we do when making fried rice. You will need to follow the bag’s directions for an amount equal to 4 cups of cooked rice.
What can I serve with No Peek Chicken?
Chicken and rice is a versatile dish that can complement many delicious side dishes. Here are a few of our recommendations:
Vegetables
Roasted – Broccoli, Brussels sprouts, asparagus, carrots, zucchini, etc. Toss with olive oil and seasoning, and roast until tender and slightly browned.
Steamed – Simple steamed vegetables like green beans, broccoli, or cauliflower add freshness.
Sautéed – Spinach, kale, bell peppers, mushrooms – sauté with garlic and a little butter or olive oil.
Salad – A simple green salad with vinaigrette, a creamy coleslaw, or a fresh tomato and cucumber salad.
Starchy Sides
Bread – Crusty rolls or garlic bread are always a crowd-pleaser. We even have a Cheddar Quick Bread that would pair perfectly with No Peek Chicken.
Potatoes – Roasted, mashed, or potato salad. You can even serve it with our famous crack potatoes.
Pasta salad – A chilled pasta salad with a vinaigrette dressing, or our Copycat Ruby Tuesday Pasta Salad, adds a refreshing element.
Something a little different
Fruit salad – A mix of berries, melon, or citrus fruits provides a sweet and refreshing counterpoint.
Applesauce – A surprising but comforting classic.
Beans – Black beans, pinto beans, or lentils add protein and fiber.
We really enjoy hearing from you! Let us know what you think about this No Peek Chicken recipe. Did you add something special to make it your own? Maybe some cheese, extra spices, or veggies to make it a complete meal? Let us know in the comments. Your ideas help improve our cooking community and encourage others to try new things in the kitchen. Let’s keep sharing our cooking stories and help each other out.
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No Peek Chicken
Ingredients
- 2 cups instant rice uncooked
- 2 cans cream of chicken soup condensed
- 1 cup water
- 1 can chicken broth condensed
- 1 pound chicken tenders or white meat cut into strips the size of tenders
- 1 package dry onion soup mix not the beefy one
Instructions
- Preheat the oven to 375℉.
- Lightly spray a 9X13 baking pan with baking spray.
- Add the instant rice (2 cups uncooked) to the baking pan.
- In a small bowl, combine the cream of chicken soup, the chicken broth, and one can (or 1 cup) of water. Whisk until it is mostly smooth.
- Add the chicken soup mixture to the pan with the rice and stir to combine, making sure all of the rice is in liquid.
- Place the chicken over the rice.
- Sprinkle the top of the chicken pieces with onion soup mix.
- Cover the pan tightly with foil.
- Place into the preheated oven and bake for 1 hour.
- Remove from the oven and allow to cool for a few minutes.
- Remove the foil and serve while hot.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
What is the recommended serving size.
Hi Tracey!
It’s about 1 cup of rice and 2 chicken tenders. Hope this helps!