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A plate with baked chicken breast, brown rice, and mushrooms sits in the foreground, while a glass baking dish with more of the same food is in the background on a woven mat. The setting includes a striped cloth.

No-Peek Chicken and Rice with Mushrooms (From Scratch!)

Anne Aslanides
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 423 kcal

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

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. 
Recipe Pro-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.

Nutrition

Calories: 423kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 105mgSodium: 836mgPotassium: 692mgFiber: 2gSugar: 2gVitamin A: 394IUVitamin C: 3mgCalcium: 35mgIron: 1mg

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.

Keyword One Pot
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