One Pot Angel Chicken Rice (Printable Version)

Tender chicken and rice bake in a savory cream sauce with Italian herbs for an easy, comforting meal.

# What You'll 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

# Step-by-Step:

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.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means zero cleanup arguments with yourself later
  • The sauce creates this velvety, restaurant-quality coating that makes you look like you tried much harder than you actually did
  • Leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
  • Cream cheese will leave lumps if you add it cold, so give it fifteen minutes on the counter before you start cooking
  • Every oven behaves differently, so start checking at the 35-minute mark to avoid drying out the chicken
03 -
  • Let the pot heat up gradually with the butter so nothing burns or sticks
  • If the chicken is browned too quickly, cover loosely with foil while it finishes cooking

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