When it comes to easy and delicious dinners, you can’t skip this No-Peek Chicken and Rice with Mushrooms. Featuring Dijon and herb-rubbed chicken and buttery rice, this flavorful and satisfying meal is always a hit. Best of all, the prep is super simple — just mix everything in the dish, top with chicken, and bake!
What Is No Peek Chicken?
No peek chicken (or “forgotten chicken”) is a casserole that bakes with a tight cover for the entire cooking time. As the name implies, you can’t peek to check on the dish’s progress — doing so lets moisture evaporate and heat release, disturbing the cooking process.
Why You’ll Love This No Peek Chicken Recipe:
- Quick and Easy: The active cooking time requires basic cooking techniques and less than 10 minutes prep time; the oven does the rest of the work for you!
- Family-Friendly: This simple, satisfying chicken and rice dish is loved by both kids and adults alike.
- No Soup: This no peek casserole is rich, savory, and comforting, thanks to easy scratch-made sauces and seasonings. Skipping the canned soup gives you full control over your ingredients.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Chicken Breasts - Boneless skinless chicken breasts are one of the co-stars of this no peek chicken and rice. Trim and pat them dry if needed to ensure the seasoning adheres.
Chicken Broth - This gives the rice more flavor. I used better than bouillon, but you can reach for canned, homemade, or bouillon cubes.
White Rice - Long-grain white rice is my preferred pick. If needed, you can swap jasmine rice, but the flavor profile will be slightly more aromatic.
Dijon Mustard - Smooth Dijon adds tangy, lightly peppery undertones to the chicken and rice, adding layers of flavor without needing to reach for canned soup!
Butter - This is added to the rice cooking liquid, infusing it with richness. You can use salted or unsalted butter.
Seasonings - Grab dried oregano for a savory touch, garlic powder for gentle flavor, and of course salt and black pepper to season the no peek casserole for a balanced, flavorful finish.
Mushrooms - For savory umami flavor, texture, and a pop of color. I recommend small, whole Baby Bellas or white button mushrooms. If your house aren't mushroom fans, you can swap in a different veggie like carrots.
Equipment:
2 ½ Quart Baking Dish - Such as a 9x9-inch baking pan or casserole dish. If needed, you can use an 8x8-inch (2-quart) baking pan with high sides, though the baking time will be longer.
Measuring Spoons and Cups - Use these to measure the butter, rice, Dijon, herbs, and seasonings.
Microwave Safe Bowl - We will melt the butter in this. Great examples are small mixing bowls, cereal bowls, or even a glass measuring cup.
Aluminum Foil - Use this to seal the casserole dish before popping it in the oven. If your dish has an oven-safe lid with an airtight seal, you can also use it. If the lid isn’t airtight, cover the pan with foil and place the lid on top to ensure the moisture stays trapped in it.
How to Make No Peek Chicken and Rice Casserole
Prepare
Preheat the oven to 350°F. Melt the butter in a microwave-safe bowl on gentle heat.
Make the Cooking Liquid
Combine the chicken broth, half the Dijon mustard, and melted butter in a 2 ½-quart (or 9x9-inch) casserole dish.
Add Rice
Stir the rice into the broth mixture until evenly distributed.
Prepare Chicken
Brush the remaining 1 tablespoon of Dijon mustard onto the chicken breasts. Season the chicken with oregano, garlic powder, salt, and pepper.
Assemble and Bake
Place the chicken in the casserole dish and sprinkle the mushrooms around them. Cover the dish securely with aluminum foil and bake for 60-70 minutes or until the rice is tender and the chicken has reached 165°F in the thickest part of the breast.
Recipe Success Tips
- Melt the butter on low heat. Prevent messy splattering by melting the butter on low or medium-low heat in the microwave. I also recommend covering the butter with a paper towel or splatter guard to ensure minimal clean-up.
- Choose an appropriate pan. The best size pan is 2 ½ quarts, or a 9x9-inch pan or casserole dish. Though a 2-quart (8x8-inch) pan can work, it will be pretty full, and the baking time will be longer.
- Cover the pan securely. For the best results, pull the aluminum foil taut and crimp it onto the pan firmly. This ensures the moisture stays trapped within the pan, cooking the rice and keeping the chicken moist.
- Bake until done. You will know the no peek chicken casserole is ready when the rice is tender and a food thermometer inserted into the center of the chicken breast reads 165°F.
Recipe Variations
My veggie or (fungus!) of choice for this one pan chicken and rice is whole Baby Bella or white button mushrooms, but you can swap any of the following to try your own spin on the dish.
- Sliced Mushrooms - Stir 8 ounces into the broth with the rice for a deeper mushroom flavor, or scatter them over the chicken before covering.
- Carrots and Celery - 1 cup each of diced carrots and celery adds a mellow sweetness and eye-catching pop of color.
- Zucchini and Peppers - Stir 1 cup each of chopped zucchini and diced peppers into the rice before layering on the chicken. This variation is great with the Italian seasoning option below.
You can also try any of the following seasoning variations:
- Italian - Swap ½ teaspoon dried Italian seasoning for the dried oregano for a Mediterranean twist!
- French - For a delicious, pronounced herbal note that complements the Dijon, use ½ teaspoon Herbes de Provence instead of the oregano.
- Roasted Garlic - Nutty and sweet roasted garlic takes this no peek chicken recipe to new heights! Mix 3-4 cloves of roasted garlic with the Dijon mustard before dividing it and using it as directed in the rice and on the chicken.
- Sundried Tomatoes - Add jammy tomato flavor by stirring 1 ½ tablespoons of chopped sundried tomatoes in olive oil into the broth and rice mixture.
- Pesto - The garlicky, cheesy, and herb forward flavor of this favorite Italian sauce adds layers of mouthwatering flavor to the dish. To make this variation, omit the Dijon and stir ⅓ cup of pesto into the broth and rice mixture and brush 1 tablespoon of it onto the chicken before seasoning.
Serving Suggestions
Serve this easy and tasty no peek casserole hot as-is or garnished with grated or shredded Parmesan cheese. If you prefer to skip veggies in the dish itself for picky eaters, serve it with any of the following vegetable side dishes for a complete, family-friendly meal:
Storage Directions
- Refrigerating: Leftover Dijon chicken casserole keeps covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Once cooled to room temperature, you can also freeze the casserole. Transfer it to a freezer-safe container and freeze for up to 3 months. Defrost the chicken and rice overnight in the refrigerator until thawed through.
- Reheating: Warm the leftovers in the microwave on gentle heat in 1-2 minute bursts or covered in a 300°F oven for 10-20 minutes (depending on the portion size) until hot.
FAQs
I do not recommend making this substitution. Brown rice has a longer cooking time and will not be done by the time the chicken is.
Yes, you can substitute minute rice but the cooking time will only be about 10 minutes faster. To ensure your chicken breasts cook through, you may need to halve them if they're on the larger side.
Certainly, boneless skinless chicken thighs add flavor and richness to this recipe for no peek chicken. Substitute the thighs for the breasts, following the recipe directions as listed.
More Easy Chicken Recipes
- Garlic Parmesan Chicken Skewers
- Creamy Garlic Parmesan Chicken Pasta
- Greek Chicken Stuffed Peppers
- Pesto Chicken Orzo Bake
- Slow Cooker Balsamic Chicken Thighs with Onions
Enjoy!
I hope your family enjoys this easy casserole! Be sure to let me know what veggies or seasonings you went with below, or tag me on socials so I can see your dish.
📖 Recipe
No-Peek Chicken and Rice with Mushrooms (From Scratch!)
Equipment
- 1 casserole dish 8x8 or 9x9
- 1 basting brush
- 1 microwave safe bowl
- measuring cups and spoons
- aluminum foil
Ingredients
- 1.75 cups chicken broth
- 4 tablespoon butter
- 1 cup white rice
- 1 tablespoon dijon mustard for rice
- 1 tablespoon dijon mustard for chicken
- 1 lb chicken breasts boneless, skinless
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- 8 oz mushrooms baby bellas or white button
Instructions
- Preheat oven to 350 degrees F. Melt the butter in a microwave safe bowl, and combine the chicken broth, half the dijon mustard, and melted butter in the casserole dish.1.75 cups chicken broth, 4 tablespoon butter, 1 tablespoon dijon mustard
- Add the rice to the casserole dish and stir to evenly distribute it.1 cup white rice
- Season chicken breast by spreading on the remaining dijon mustard, and sprinkling on the oregano, garlic powder, salt, and pepper.1 tablespoon dijon mustard, 1 lb chicken breasts, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon oregano, ¼ teaspoon garlic powder
- Place chicken in the casserole dish, and surround with mushrooms. Cover casserole dish with aluminum foil and bake for 60-70 minutes.8 oz mushrooms
- Carefully remove foil, and enjoy!
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Notes
- Refrigerating: Leftover Dijon chicken casserole keeps covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Once cooled to room temperature, you can also freeze the casserole. Transfer it to a freezer-safe container and freeze for up to 3 months. Defrost the chicken and rice overnight in the refrigerator until thawed through.
- Reheating: Warm the leftovers in the microwave on gentle heat in 1-2 minute bursts or covered in a 300°F oven for 10-20 minutes (depending on the portion size) until hot.
- Melt the butter on low heat. Prevent messy splattering by melting the butter on low or medium-low heat in the microwave. I also recommend covering the butter with a paper towel or splatter guard to ensure minimal clean-up.
- Choose an appropriate pan. The best size pan is 2 ½ quarts, or a 9x9-inch pan or casserole dish. Though a 2-quart (8x8-inch) pan can work, it will be pretty full, and the baking time will be longer.
- Cover the pan securely. For the best results, pull the aluminum foil taut and crimp it onto the pan firmly. This ensures the moisture stays trapped within the pan, cooking the rice and keeping the chicken moist.
- Bake until done. You will know the no peek chicken casserole is ready when the rice is tender and a food thermometer inserted into the center of the chicken breast reads 165°F.
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Anne Aslanides says
We love how easy this is on a weeknight!