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No-Peek Chicken with Rice

No-Peek Chicken with Rice

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If you’re in search of a cozy and effortless meal, look no further than this No-Peek Chicken with Rice. This one-pan wonder combines tender chicken thighs with fluffy rice, all enveloped in a creamy sauce that fills your home with inviting aromas. Perfect for busy weeknights or family gatherings, this recipe requires minimal prep and cleanup, making it both convenient and satisfying. Simply assemble the ingredients, pop it in the oven, and relax while it bakes to perfection—no peeking allowed! With its delightful flavors and comforting textures, it’s sure to become a cherished favorite at your dinner table.

Ingredients

Scale
  • 2.5 pounds boneless, skinless chicken thighs
  • 1 cup uncooked long-grain white rice
  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup water
  • 1 oz dry onion soup mix
  • 0.5 teaspoon black pepper
  • Chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the cream of chicken soup, cream of mushroom soup, water, and onion soup mix until smooth.
  3. Spread the uncooked rice evenly in a baking dish.
  4. Place the chicken thighs on top of the rice in a single layer.
  5. Pour the soup mixture over the chicken and rice, then sprinkle with black pepper.
  6. Cover tightly with aluminum foil (no peeking!).
  7. Bake for approximately 75 minutes.
  8. Let rest covered for 10 minutes before serving; garnish with parsley if desired.

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