One Pot Angel Chicken Rice Bake (Printable)
Juicy chicken and tender rice bake together in a rich, creamy sauce with Italian herbs.
# What You Need:
→ Poultry
01 - 4 boneless skinless chicken breasts or thighs
→ Rice & Grains
02 - 1 cup long-grain white rice uncooked
→ Dairy
03 - 1 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 4 oz cream cheese softened
06 - 2 tbsp unsalted butter
→ Broth & Sauces
07 - 2 cups low-sodium chicken broth
08 - 1 packet 1 oz dry Italian dressing seasoning mix
09 - 2 cloves garlic minced
→ Vegetables
10 - 1/2 medium onion finely chopped
11 - 1 cup fresh baby spinach optional
→ Spices & Herbs
12 - 1/2 tsp salt or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp dried thyme
15 - 1/4 tsp paprika
→ Garnish
16 - 2 tbsp chopped fresh parsley
# Steps:
01 - Preheat your oven to 375°F.
02 - In a large oven-safe pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
03 - Stir in the rice and toast for 2 minutes, ensuring it is coated in butter and aromatics.
04 - Add chicken broth, heavy cream, cream cheese, Parmesan, Italian dressing seasoning, salt, pepper, thyme, and paprika. Stir until the cream cheese melts and the mixture is combined.
05 - Arrange the chicken breasts over the rice mixture. Spoon some of the sauce over the chicken. If using, add baby spinach by tucking it into the sides.
06 - Cover the pot with a tight-fitting lid or aluminum foil. Bake for 40 minutes.
07 - Uncover, check that the rice is tender and the chicken cooked through (internal temperature should reach 165°F). If needed, bake 5-10 minutes longer. Optionally, broil for 2 minutes to brown the top.
08 - Rest for 5 minutes. Garnish with parsley before serving.
# Expert Hints:
01 -
- The cream cheese melts into the rice creating tiny pockets of velvety richness in every bite
- Your dishwasher gets the night off while you serve something that tastes like it took hours
02 -
- Check the rice at the 40 minute mark, and if it still has a crunch, give it another 10 with the lid back on
- The sauce continues thickening as it rests, so do not panic if it looks a little loose right out of the oven
03 -
- Use chicken thighs if you want meat that practically falls apart with your fork
- Broil for exactly two minutes at the end, then stand there watching because it goes from golden to burned fast