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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