One Pot Angel Chicken Rice (Print Version)
Creamy chicken and rice baked together in one pot for an easy, comforting dinner.
# 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
# How To Make It:
01 - Preheat your oven to 375°F (190°C).
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/74°C). 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.
# Handy Tips:
01 -
- Everything happens in one pot, meaning you spend exactly zero minutes scrubbing multiple pans while your food digests
- The sauce creates this incredible velvety coating that makes even basic rice taste like it came from a fancy Italian restaurant
02 -
- The first time I made this I used regular chicken broth and it was so salty I had to dilute it with extra cream, so please learn from my mistake
- Your pot must be truly oven safe, not just heat safe, or you'll have a very sad situation when you transfer it to the oven
03 -
- If your rice seems too liquidy after 40 minutes, leave the lid off for the last 10 minutes to let some moisture evaporate
- Letting it rest for those 5 minutes before serving is crucial for the sauce to thicken up properly