Description
This recipe for The Best No-Peek Chicken and Rice is a comforting and flavorful one-pan meal that requires minimal prep and delivers maximum taste. Tender chicken breasts and fluffy rice are baked to perfection in a creamy, savory sauce that will have everyone asking for seconds.
Ingredients
Scale
For the Chicken and Rice:
- 4 boneless skinless chicken breasts
- 1 cup long grain white rice (uncooked)
For the Sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 packet dry onion soup mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil.
- Mix the Sauce: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and black pepper.
- Layer the Ingredients: Spread the uncooked rice in the baking dish. Pour the soup mixture over the rice and stir gently. Place the chicken breasts on top and sprinkle with dry onion soup mix.
- Bake: Cover the dish with foil and bake for 1 hour and 30 minutes without peeking.
- Rest and Serve: Let the dish rest for 5 minutes before serving.
Notes
- Do not use instant rice; it will overcook and turn mushy.
- You can substitute chicken thighs if desired.
- Add cheese or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 2g
- Sodium: 990mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
