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No Peek Chicken and Rice

A warm, delicious one-pan meal featuring juicy chicken and flavorful rice that cooks on its own without the need to check in during baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs Skinless for a healthier option
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 piece onion, finely chopped
  • 1 can cream of mushroom soup (10.5 oz) Can substitute with cream of chicken or homemade white sauce if desired
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • Fresh parsley for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large baking dish, layer your ingredients: Spread uncooked rice across the bottom. Then, sprinkle the chopped onion evenly on top.
  3. In a separate bowl, mix together the chicken broth, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and pepper. Pour this mixture over the rice and onion layer.
  4. Place the chicken thighs on top of the liquid, nestled in snugly but not submerged.
  5. Cover the dish tightly with aluminum foil.
  6. Bake in the preheated oven for about 1 hour.
  7. After an hour, remove the foil, and let everything rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in the microwave or on the stove with a splash of broth.