No-Peek Chicken

TikTok has a knack for resurrecting old-fashioned recipes and making everyone fall in love with them all over again. Recently there was million-dollar TikTok spaghetti, and now the latest viral dinner recipe craze is no-peek chicken.

I’m not sure how I ever forgot about the no-peek chicken and rice recipe made in a single pan with just five pantry-staple dinner ingredients. Needless to say, I’m grateful for the recent hype surrounding this dish so I can relive its magic as an adult.

What is no-peek chicken?

Don’t let the social media craze fool you. No-peek chicken and rice isn’t a new recipe by any means (nor are any of the trending chicken sheet pan dinners). Variations of this beloved dish have been around for decades. While the exact ingredients will vary slightly between recipes, most start with whole chicken pieces, a wild rice blend with seasoning packet, onion soup mix and a few cans of condensed soup (as with these other condensed soup casserole recipes).

The ingredients are combined in a single casserole dish, covered, and baked until the chicken is fall-apart tender and the rice is creamy and flavorful. Oh, and don’t peek before it’s done or you’ll release all that precious steam keeping the chicken juicy and the rice fluffy.

Ingredients for No-Peek Chicken

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• Rice mix: We use Ben’s Original long grain and wild rice mix for this recipe. It’s parboiled and preseasoned, so all you have to do is pour it into the baking pan. No prep needed!
• Condensed cream of mushroom soup: For those who aren’t a fan of mushrooms, swap in condensed cream of chicken soup or a second can of condensed cream of celery soup.
• Condensed cream of celery soup: Do not dilute either of the condensed soups!
• Chicken: Dark meat fans, rejoice! This no-peek chicken recipe calls for four chicken leg quarters. You can take the skin off to reduce the sodium and oil amount.
• Onion soup mix: A packet of onion soup mix seasons the entire recipe. You won’t even have to open your spice cabinet!

Directions

Step 1: Mix the ingredients

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Preheat your oven to 350°F. In a greased 13×9-inch baking dish or large bowl, combine the rice, the contents of its seasoning packet, the cream soups and the water. Stir with a whisk to combine.

Step 2: Add the chicken and onion soup mix

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If the mixture is not already in the baking dish, spread it there. Arrange the chicken over the rice mixture in a single layer and then sprinkle the onion soup mix evenly over the top.

Step 3: Bake the chicken and rice

Cover the dish tightly with aluminum foil, and bake until the rice is tender and the chicken reaches 180°F, about two hours. Enjoy!

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Recipe Variations

• Pick a different condensed soup: Feel free to use only cream of celery or cream of mushroom for both condensed soup measurements, or swap in condensed cream of chicken soup for one (or both).
• Use your favorite parboiled rice: We like to use Ben’s Original long grain and wild rice mix in this no-peek chicken recipe because it’s parboiled and preseasoned, but you can use your favorite parboiled rice instead.
• Cut down the time by using chicken breasts: Need this recipe in, say, an hour? Then swap in sliced chicken breasts for the chicken leg quarters. Start checking the chicken breasts for a 165° temp around the 30-minute mark, but know that they may take up to an hour or so to fully cook.
• Omit the onion soup mix: You can control your own salt, spice and herb blend by omitting the onion soup mix and digging around in your pantry for your favorites. Salt, pepper, garlic powder, onion powder, thyme, sage, oregano, paprika, cayenne and so many other flavors would be a nice addition to this no-peek chicken and rice recipe.

How to Store No-Peek Chicken

Once the no-peek chicken and rice recipe has cooled to room temperature, transfer any leftovers to airtight containers. They can be kept in the fridge for up to four days. The best way to reheat chicken is in the oven or microwave.

Can you make no-peek chicken ahead of time?

Absolutely! Assemble the no-peek chicken recipe up to the point before it goes into the oven. Then, cover the pan with storage wrap and refrigerate it for up to 12 hours. This is the perfect dish to assemble the morning of! When you’re ready to bake, take the dish out of the fridge and let it sit at room temperature while the oven preheats. Remove the storage wrap and bake as directed.

No-Peek Chicken Tips

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What do I serve with no-peek chicken?

Since the protein and carbs are covered in this no-peek chicken and rice recipe, all you’ll need to make is a vegetable dish. A really easy arugula salad balances the cozy oven-baked meal with some freshness. If you’re making this recipe in the summer, stop by the farmers market and pick up everything you need to make a vibrant heirloom tomato and zucchini salad.

Or, since you already have the oven on anyway, roasted vegetables would be lovely with the warm rice and chicken. Our roasted carrots with thyme and our parmesan roasted broccoli recipes are seriously beloved!

How can I cut down the amount of sodium in this no-peek chicken recipe?

To cut down the sodium, use only 1/4 to 1/2 of the onion soup mix instead of the full envelope. You could also search for “reduced sodium” versions of your favorite cream of mushroom and celery brands.