Description
This Comforting Angel Chicken And Rice Skillet Bake is a delightful one-pan dish that combines tender chicken with a creamy, savory sauce and fluffy rice. Perfect for busy weeknights, it promises warmth and satisfaction in every bite.
Ingredients
Scale
- boneless, skinless chicken breasts or thighs
- 1-inch pieces of chicken
- long-grain white rice (such as basmati or jasmine)
- cream of chicken soup
- cream cheese
- low-sodium chicken broth
- dry Italian dressing mix
- salt
- freshly ground black pepper
- small onion, finely minced
- cloves of garlic, finely minced
- frozen peas
- diced carrots
- shredded cheddar cheese
- Monterey Jack cheese
- plant-based shredded cheese (for dairy-free option)
- olive oil or butter
Instructions
- Preheat your oven to 375°F (190°C). Prepare your oven-safe skillet by dicing the chicken into uniform 1-inch pieces, finely mincing the onion and garlic, and measuring out the rice and broth.
- Heat about 1 tablespoon of olive oil or butter in your oven-safe skillet over medium-high heat. Add the diced chicken and cook for about 5-7 minutes until browned on all sides and mostly cooked through. Transfer the cooked chicken to a clean plate and set aside.
- Reduce the heat to medium and add another teaspoon of olive oil or butter if needed. Add the minced onion and cook for about 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- In a medium bowl, whisk together the cream of chicken soup, cream cheese, and chicken broth until smooth. If using, whisk in the dry Italian dressing mix, along with a pinch of salt and black pepper. Adjust seasoning if necessary.
- Add the uncooked long-grain white rice to the skillet with the sautéed onions and garlic. Stir for about 1 minute to lightly toast the rice. Return the seared chicken to the skillet and add any optional vegetables like diced carrots. Pour the creamy soup mixture evenly over the chicken and rice, stirring gently to ensure everything is evenly distributed.
- Cover the skillet tightly with an oven-safe lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes until the rice absorbs all the liquid and becomes tender.
- After 30-35 minutes, carefully remove the skillet from the oven. Stir in frozen peas or fresh spinach if using. Uncover and sprinkle shredded cheese generously over the top. Return the skillet to the oven and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Let the dish rest for 5-10 minutes before serving to allow the rice to set and the flavors to meld. Garnish with fresh chopped parsley if desired and serve.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For a lighter version, use low-fat cream of chicken soup and Neufchâtel cheese. You can substitute vegetable broth for chicken broth and use any quick-cooking vegetables you like.