One Pot Angel Chicken Rice (Printable)

Creamy chicken and rice bake with tender poultry in a rich Italian-seasoned sauce. Easy one-pot preparation with minimal cleanup.

# Ingredient List:

→ 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 Tips:

01 -
  • Everything happens in one vessel, meaning almost zero cleanup which is honestly the best gift you can give yourself after a long day
  • The rice absorbs all those incredible flavors from the chicken and seasonings, becoming this creamy, almost risotto like texture without any stirring
02 -
  • Resist the urge to peek during the first 40 minutes, steam is essential for properly cooking the rice
  • If rice is still crunchy after 40 minutes, add 2 tablespoons of broth and continue baking covered
03 -
  • Use an oven to thermometer to check chicken reaches 165°F, cutting into it releases valuable juices
  • If the top is not golden after uncovering, broil for just 1 to 2 minutes and watch closely

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