Patience is a virtue. And No-Peek Chicken is here to show you why! This herby and savory chicken and rice combo is so easy to make… as long as you have enough willpower to not open the oven while it’s baking! By leaving it closed, you’re letting all the juicy and satisfying flavors meld together until they’re just perfect. Waiting can be hard, though, and we’ve got you covered. To keep your mind busy as you wait, you get to whip up a sweet and tangy honey mustard sauce for dipping, to take this dish to the next level. You’re welcome. The moral of the story here is No-Peek Chicken is worth the wait and then some! And you’ll have to see it (once it’s finished baking, of course) to believe it!

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For the chicken:

  • 2 cups water
  • 1 (6-ounce) box long-grain wild rice mix, plus the included seasoning packet
  • 1 tablespoon butter
  • 4 small chicken breasts, boneless and skinless
  • 1 tablespoon everything bagel seasoning

For the honey mustard sauce:

  • 1/2 cup mayonnaise
  • 1/2 tablespoon stone ground mustard
  • 1 tablespoon honey
  • cayenne pepper, to taste
  • 1/8 teaspoon garlic powder


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In a large Dutch oven, add the water and stir in the rice and its seasoning packet.

Step 3 –Add the butter to the rice mixture.

Step 4 –Top the rice with the chicken breasts and sprinkle with the everything bagel seasoning.

Step 5 –Cover the Dutch oven and bake, refraining from opening the oven door or the lid, until the chicken breasts reach an internal temperature of 165 degrees F and the rice is cooked through, about 50 minutes.

Also Read:  Fennel Salad

Step 6 –While the chicken mixture is baking, in a bowl, mix the mayonnaise, the mustard, the honey, the cayenne, and the garlic powder together.

Step 7 –Carefully open the lid of the Dutch oven and fluff the rice.

Step 8 –Serve the chicken and the rice with the honey mustard sauce.