Description

Comfort food doesn’t get much better than this creamy, savory, and satisfying Angel Chicken Rice. Tender chicken is simmered in a rich, herb-infused cream sauce and served over fluffy rice for a weeknight meal that feels indulgent but is incredibly easy to make. It’s perfect for feeding a family or meal prepping for the week.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest cozy, crowd-pleasing meals you’ll love.

Ingredients

Scale

For the Chicken:

1.5 lbs boneless skinless chicken thighs (or breasts)
1 tbsp olive oil
1 tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
½ tsp salt
¼ tsp black pepper

For the Creamy Sauce:

1 tbsp butter
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup chicken broth (low sodium)
1 cup plain Greek yogurt or sour cream
1 block (8 oz) cream cheese, softened
1 packet (1 oz) dry Italian dressing mix
¼ cup grated Parmesan cheese
½ tsp dried thyme
½ tsp dried basil
¼ tsp red pepper flakes (optional for a bit of heat)

For Serving:

3 cups cooked white or brown rice
2 tbsp fresh parsley, chopped
Extra Parmesan cheese for garnish

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Season & Sear the Chicken

Pat chicken dry and season both sides with garlic powder, onion powder, parsley, salt, and pepper.
In a large skillet over medium heat, add olive oil.
Sear the chicken for 4–5 minutes per side until golden brown.
Remove chicken and set aside on a plate. It doesn’t need to be fully cooked yet.

Step 2: Build the Creamy Sauce

In the same skillet, add 1 tbsp butter and the chopped onions. Cook for 2–3 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.
Lower the heat and add the cream cheese, stirring until melted and smooth.
Whisk in Greek yogurt (or sour cream), dry Italian dressing mix, Parmesan, thyme, basil, and red pepper flakes if using.
Simmer for 3–5 minutes until the sauce thickens slightly.

Step 3: Return Chicken to the Sauce

Place the seared chicken back into the skillet, spooning sauce over each piece.
Cover the pan and let simmer on low heat for 15–20 minutes, or until the chicken is fully cooked and tender.
Stir occasionally to prevent the sauce from sticking.

Step 4: Prepare the Rice

While the chicken simmers, cook your rice according to package directions.
For extra flavor, cook it in chicken broth instead of water.

Step 5: Assemble & Serve

Spoon a generous portion of rice onto each plate.
Top with a piece of chicken and lots of creamy sauce.
Garnish with fresh parsley and a sprinkle of extra Parmesan.

Notes

Use Thighs for Juiciness – Chicken thighs stay moist and flavorful.
Don’t Overheat the Yogurt – Stir it in after removing from direct heat to avoid curdling.
Let It Simmer Slowly – A gentle simmer helps the chicken absorb all the flavors.
Use Full-Fat Dairy – It gives the sauce richness and a smoother texture.
Fresh Herbs Add Brightness – A little fresh parsley or basil at the end elevates the dish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American