Main Dishes Casserole Recipes Chicken Rice No-Peek Chicken 4.1 (60) 55 Reviews 5 Photos This no-peek chicken dinner is made with chicken thighs baked with rice, vegetables, and cream of mushroom soup in one dish. Try not to peek! Submitted by CookingWithShelia Updated on August 10, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings: 6 Jump to Nutrition Facts Jump to recipe This no peek chicken recipe is the crowd-pleasing, no-fuss dinner of your dreams. Dotdash Meredith Food Studios What Is No Peek Chicken? No peek chicken is a simple dish that includes chicken, rice, and vegetables. The ingredients are combined in a baking dish, covered with aluminum foil, and baked until the rice has absorbed all the liquid and the chicken is cooked through. It’s called “no peek chicken” because, though it can be tempting to lift the foil and sneak a peek, you really shouldn’t — the foil traps the steam and keeps the chicken tender and juicy. No Peek Chicken Ingredients These are the ingredients you’ll need to make this 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 Make No Peek Chicken You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make no peek chicken: Whisk the rice, water, soups, veggies, soup mix, and oregano.Pour the mixture into a prepared baking dish. Season the chicken and place it on top of the mixture. Bake, covered, until the chicken is at least 165 degrees F. How to Store No Peek Chicken Store leftover no peek chicken in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the microwave or on the stove, adding a dash of water or chicken broth to keep the rice from drying out. Can You Freeze No Peek Chicken? You can freeze no peek chicken for up to three months. Reheat in an oven preheated to 350 degrees F until the chicken is heated through. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Dotdash Meredith Food Studios Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined. Dotdash Meredith Food Studios Pour rice mixture into the prepared dish. Dotdash Meredith Food Studios Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil. Dotdash Meredith Food Studios Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios Test Kitchen Tips This recipe was tested in our test kitchen in May 2023 and updated to bake, covered, for 1 hour and 30 minutes. We used 2 cups of water instead of chicken broth and added onion soup mix. I Made It Print Nutrition Facts (per serving) 445 Calories 24g Fat 20g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 445 % Daily Value * Total Fat 24g 31% Saturated Fat 7g 36% Cholesterol 195mg 65% Sodium 1225mg 53% Total Carbohydrate 20g 7% Dietary Fiber 1g 4% Total Sugars 3g Protein 39g 78% Vitamin C 21mg 23% Calcium 77mg 6% Iron 3mg 14% Potassium 552mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.