Stir in the rice, then place the chicken breasts on top of the rice. Bring to a simmer while continuing to stir, and simmer until the sauce has thickened. Sprinkle in the garlic powder, paprika, salt, and pepper, and stir. Continue whisking until the liquid and roux fully incorporate and create a smooth texture. Pour the liquid mixture into the roux while whisking constantly. In a large liquid measuring cup, mix together the chicken broth and milk.
#Peek chicken full#
(See the recipe card below for the full printable instructions.) Once the butter has melted, add the flour and whisk to create a roux. Heat your dutch oven on the stove, and add the butter. Mix together the ingredients for the chicken seasoning and set it to the side. So, since I’ve always preferred making my own spice blends (like this super popular corned beef seasoning or this Mediterranean spice blend), I decided to make my own – and the results are SO much tastier! All you need is dried minced onion, fine sea salt, onion powder, garlic powder, and dried parsley. I tried it that way, and it was seriously salty. I do recommend using air chilled chicken because it’s much juicier after it finishes cooking than chicken water-chilled chicken.ĭIY Onion Soup Mix: Most no peek chicken recipes call for Lipton onion soup mix to flavor the chicken. You could use bone-in chicken breasts, thighs, or drumsticks if that’s all you have on hand though. They really absorb the flavors of the chicken seasoning and the creamy sauce that the rice is cooked in. Not only do you not have to cook the rice before making the casserole (hello weeknight time savings!), but it’s also just so much less finicky and the recipe is a lot more forgiving when you use Minute Rice.Ĭhicken: I used boneless skinless chicken breasts, and I think they’re perfect in this recipe. Rice: I love using instant rice in rice casseroles because it takes so much of the guesswork out of cooking the rice. Spices: A combination of garlic powder, paprika, fine sea salt, and ground black pepper seasons the rice perfectly. The creamy and savory flavors balance each other out so perfectly to make the most delicious base for the rice.
Milk: Cooking the rice in milk makes the sauce so creamy.
It literally seasons the rice from the inside out, which is what makes it so delicious. The chicken broth adds a savory flavor profile that you just can’t replicate with rice that’s cooked in water. If you need to make this recipe gluten free, you can use 2 Tablespoons of cornstarch instead.Ĭhicken Broth: Cooking the rice in a combination of chicken broth and milk adds tons of flavor. Mixing the flour with a fat to make a roux allows you to obtain the thickening properties of flour, without having it clump up like it would if you tried to mix it directly with a liquid in the pot. If you don’t want to use butter though, you can replace it with olive oil.įlour: Flour is the second half of the roux. I prefer using butter because it’s so flavorful (seriously, it’s SO much more flavorful than a roux made with oil). The roux is what we’re using to thicken the sauce. If you’re looking for a chicken and rice bake that uses long grain white rice instead of instant rice, be sure to check out this Southern Chicken and Rice (it’s one of my favorite recipes).īutter: You need a fat to combine with the flour to make a roux. Plus, that’s where the recipe got its name! It really is so critical that you don’t peek at all while this chicken and rice dinner is cooking. It is really hard to keep the lid on the entire time, it smells so good and curiosity has you on your toes, but it’s totally worth the end results. The rice absorbs all the flavor from the easy homemade cream sauce, and it’s cooked to perfection in the oven. The chicken is juicy and tender, and it’s flavored so perfectly with the homemade onion chicken seasoning. This no peek chicken is such an easy dinner to prepare and it’s so flavorful! Try serving it with some roasted broccoli for a delicious balanced meal. This from scratch No Peek Chicken is ultra flavorful and so easy to make! There’s hardly any prep time, and I love being able to make it without condensed soup or Lipton onion soup mix.
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