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No-Peek Chicken

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!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4067.6 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Aluminum Foil For tightly covering the baking dish
  • 1 Instant-Read Thermometer For checking chicken doneness

Ingredients
  

Main

  • 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 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
  • Serve and enjoy. Photographer: Stacy K. Allen / Food Styling: Ana Kelly / Prop Styling: Josh Hoggle

Notes

Flavor Boost: For deeper flavor, consider quickly browning the chicken thighs in a skillet before arranging them. This adds a crucial layer of Maillard reaction. Also, sauté the chopped onion and bell pepper briefly before adding to the rice mixture. Seasoning Control: Canned soups and onion soup mix are high in sodium. Taste the rice mixture before adding chicken and adjust seasoned salt sparingly to avoid over-salting. A pinch of black pepper or a dash of smoked paprika could enhance complexity. "No-Peek" is Key: Resist the urge to lift the foil during baking. The trapped steam is vital for the rice to cook perfectly and the chicken to remain moist. Only remove foil for the final temperature check. Texture Tip: Using quality long-grain white rice is essential for a fluffy, not mushy, outcome.