One-Pan Homestyle Creamy Chicken Bake

🥘 Ingredients

• black pepper
  1 pinch
• butter
  2 tbsp
• carrots
  2 pieces
• cauliflower rice
  2 c
• chicken stock concentrate
  1 unit
• chicken thighs
  12 oz
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• dried thyme
  1 tsp
• flour
  2 tbsp
• garlic powder
  ½ tsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  ¼ cup
• peas
  1 c
• salt
  1 pinch
• scallions
  2 pieces
• water
  1¼ cups

🍳 Cookware

• medium microwave-safe bowl
• large ovenproof pan
• 8-by-8-inch baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Pat cauliflower rice dry with paper towels. Trim, peel, and cut carrots lengthwise into quarters; slice into 1⁄2-inch pieces. Thinly slice scallions , separating whites from greens.

   cauliflower rice: 2 c, carrots: 2 pieces, scallions: 2 pieces
2. 

   2

   Place butter in a medium microwave-safe bowl . Cover with plastic wrap and microwave until melted ⏱️ 30 seconds . Stir in cauliflower rice, panko breadcrumbs , parmesan cheese , salt , and black pepper . Set aside until ready to use.

   butter: 2 tbsp, panko breadcrumbs: ¼ cup, parmesan cheese: ¼ cup, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Pat chicken thighs dry with paper towels. Heat a drizzle of cooking oil in a large ovenproof pan over medium-high heat. Add chicken, dried thyme , salt, and pepper to pan. Cook, stirring occasionally, until chicken is browned and cooked through ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   chicken thighs: 12 oz, cooking oil: 1 tbsp, dried thyme: 1 tsp
4. 

   4

   Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add carrots, scallion whites, and garlic powder . Cook, stirring occasionally, until veggies begin to soften ⏱️ 3 minutes . Return chicken to pan. Evenly sprinkle flour over chicken and veggies and cook, stirring, until no lumps remain ⏱️ 30 seconds . Add water and chicken stock concentrate . Cook, stirring, until sauce has thickened ⏱️ 3 minutes . Remove from heat. Stir in peas and cream cheese until combined. Taste and season with salt and pepper if desired.

   garlic powder: ½ tsp, flour: 2 tbsp, water: 1¼ cups, chicken stock concentrate: 1 unit, peas: 1 c, cream cheese: 2 oz
5. 

   5

   Smooth chicken and veggie mixture out in an even layer with the back of a spoon. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish now. Sprinkle with cauliflower-Parmesan topping. Bake on top rack until topping is golden brown ⏱️ 12 minutes .
6. 

   6

   Garnish chicken bake with scallion greens. Divide between plates or serve family style directly from pan.