Garlic Parmesan Chicken and Rice (A Twist on No Peek Chicken)
One 9×13 dish. Seared chicken thighs on top, creamy garlic parmesan rice underneath, and a lid of foil that you are not allowed to lift. That last part is the whole trick. About twenty minutes of hands-on work, forty-five minutes where the oven does everything, and a handful of cheese under the broiler at the end. Six good servings and one pan to wash.
Have you seen the no peek chicken recipe that has been going around the last several years? I have, and I love it. You put everything in a dish, seal it up tight, and walk away. No stirring. No checking. It cooks itself.
A Twist on the No Peek Chicken
I got to thinking I could take that same idea and do something a little different with it. So today we are going garlic and parmesan, and we are building a creamy rice underneath that chicken instead of the usual soup mixes.
Now I will be honest with you. When I was putting this together, I got a little worried. We have garlic powder in the rub. We have a whole tablespoon of minced garlic in the rice. And then we have a parmesan garlic sauce on top of that. Three different kinds of garlic. I thought, who is this going to be too much for?
It was not. That is the funny thing. It all mellows out in the oven and what you end up with is a warm, savory flavor that does not punch you in the mouth. Darren said the kitchen smelled wonderful while it was baking, and he was right about that. He also claims he did not peek. I have my doubts.
Why You Cannot Lift the Foil
The steam trapped under that foil is what cooks the rice. Every time you lift it, you let that steam out, and you will end up with rice that is still crunchy in spots. Seal it tight all the way around the edges and leave it alone until the timer goes off.
How to Make Garlic Parmesan Chicken and Rice
Here is the full recipe with everything you need. If you would rather watch me make it, the video is right here on the page too.
Garlic Parmesan Chicken and Rice
Ingredients
Chicken and Rub
- 2 lbs boneless skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 tbsp olive oil divided
Creamy Rice
- 1 small sweet onion diced
- 2 1/2 cups chicken broth
- 1/2 cup parmesan garlic sauce
- 1 1/2 cups long grain rice
- 1 tbsp minced garlic
- 4 oz. cream cheese cubed
Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tbsp parsley flakes
Instructions
- Stir together the salt, pepper, garlic powder, Italian seasoning, smoked paprika, and onion powder in a small bowl.
- Dice the onion and set it aside so it is ready when you need it.
- Rub the spice mixture all over both sides of the chicken. Cut any oversized pieces in half so you end up with about six portions.
- Heat a large skillet over medium-high until it is good and hot, then add 1 tablespoon olive oil.
- Sear the chicken about 2 minutes per side, just for color. It will finish cooking in the oven. Remove to a plate.
- Add the remaining 1 tablespoon olive oil to the same skillet and cook the diced onion about 1 minute.
- Reduce heat to medium. Add the chicken broth and parmesan garlic sauce and stir carefully.
- Add the rice, minced garlic, and cubed cream cheese.
- Cook over medium, stirring, until the cream cheese melts completely and the mixture is smooth and creamy.
- Brush a 9×13 baking dish with olive oil on the bottom and sides.
- Pour the rice mixture into the dish, then arrange the seared chicken on top.
- Cover tightly with foil, sealing all the way around the edges so no steam escapes.
- Bake at 375°F for 40 to 45 minutes without lifting the foil.
- Remove from the oven and carefully take off the foil, as it will be very steamy. Spread the mozzarella over the top.
- Broil about 2 minutes, watching closely, until the cheese is melted and bubbly.
- Top with the grated parmesan and parsley flakes before serving.
Video
Notes
- Chicken breasts work in place of thighs. Use about 2 pounds either way.
- Parmesan garlic sauce is a bottled condiment found in most grocery stores. Any brand works.
- Sealing the foil tightly is essential. The trapped steam is what cooks the rice, so resist the urge to check on it.
- Mozzarella can be swapped for cheddar, Monterey Jack, or whatever cheese you have on hand.
- Use regular long grain or jasmine rice. Instant rice and brown rice will not work with this liquid ratio and bake time.
- Serve with any vegetable or a simple green salad.
Questions You Might Have
Can I use chicken breasts instead of thighs?
You sure can. Whatever you want to use, about two pounds either way. Thighs stay a little more tender through a long bake, but breasts work fine.
What is parmesan garlic sauce and where do I find it?
It is a bottled sauce you will find in the condiment aisle at most grocery stores. I used the Buffalo Wild Wings brand because that is what I had, but there are other brands out there if you prefer a different one.
Can I use a different cheese on top?
Absolutely. The recipe calls for mozzarella and I did not have any the day I filmed this, so I used what was in my refrigerator. Cheddar would work. Monterey Jack would work. Use whatever you have.
What kind of rice should I use?
Just regular long grain rice. You could use jasmine rice if you like it. I would not use instant rice or brown rice here, because the liquid and timing are built around long grain.
Is three kinds of garlic really too much?
I wondered the same thing while I was making it. It is not. You definitely taste the garlic, but it is not sharp. It softens up in the oven and reads more savory than anything.
What should I serve with it?
Any vegetable you like, or a simple green salad. If you want to lean into it, my Garlic Cheese Drop Biscuits alongside are wonderful.
More One-Dish Dinners
If this is your kind of supper, you might also enjoy my One-Pan Chicken and Veggies or the Million Dollar Chicken Casserole.
From Your Kitchen to Ours
Do you have a recipe that has been in your family for years? The one everybody asks you to bring? I would love to see it. Email it to us at mk@marykatherinestable.com, or fill out the recipe submission form.
I hope you will give this one a try. I think your family will love it, and if you make it, come back and let me know what you thought.
Remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
