One Pot Angel Chicken Rice Bake (Printable Version)

Comforting chicken and rice baked in a rich, creamy sauce with Italian herbs for an effortless 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:

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 -
  • Everything cooks in one pot so you spend exactly zero minutes scrubbing multiple pans
  • The creamy sauce develops while it bakes so you get maximum flavor with almost zero active cooking time
02 -
  • The rice continues absorbing liquid while resting so don't panic if the sauce looks a little thin right when you uncover it
  • Different ovens run differently so start checking at 40 minutes—overcooked rice turns to mush and there's no fixing that
03 -
  • Let your cream cheese soften completely at room temperature so it melts smoothly without tiny lumps in the sauce
  • If your rice is still crunchy after the initial bake time, add a few tablespoons of broth and cover for 5 more minutes

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