Description
This Cheesy Angel Chicken and Rice dish is a comforting, creamy one-pan meal featuring tender chicken breasts nestled in a luscious blend of cheeses, creamy sauces, and perfectly cooked rice. It’s easy to prepare, baked to perfection, and offers rich flavors balanced with a hint of Italian seasoning, making it a satisfying dinner for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice and Liquids
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
Cheeses
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Additional Ingredients
- 1 tablespoon butter
- 1/4 teaspoon paprika (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat and Season: Preheat your oven to 375°F. Season the chicken breasts evenly with Italian seasoning, garlic powder, salt, and black pepper to ensure the chicken is flavorful.
- Sear Chicken: Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until lightly browned. Remove the chicken and set aside to retain juices and lock flavor.
- Toast Rice: In the same skillet, add butter and then the uncooked rice. Stir and toast the rice for 1 to 2 minutes to enhance its nuttiness and add depth to the dish.
- Add Liquids and Cream: Pour in the chicken broth and bring the mixture to a boil. Stir in heavy cream and sour cream, along with paprika if using, to create a creamy base for the rice to cook in.
- Incorporate Cheeses: Add shredded cheddar, mozzarella, and grated Parmesan cheeses to the skillet. Stir until the cheeses are mostly melted, creating a rich, cheesy mixture.
- Combine Chicken and Bake: Nestle the seared chicken breasts into the creamy rice mixture evenly. Cover the skillet tightly with foil and bake in the preheated oven for 30 to 35 minutes or until the rice is tender and chicken is cooked through.
- Brown the Top: Remove the foil and broil the dish for 2 to 3 minutes if you desire a golden brown, bubbly cheese crust on top.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor. Serve the dish hot for a comforting and hearty meal.
Notes
- This recipe can be made with angel hair pasta instead of rice by cooking the pasta separately and using 1 cup of broth.
- Rotisserie chicken can be used instead of raw chicken breasts; stir it in before baking for convenience.
- Adding peas or fresh spinach before baking adds nutrients and color to the dish.
- For a lighter version, you can substitute half-and-half for heavy cream and use reduced-fat cheeses.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 145 mg
