One-Pan Homestyle Creamy Chicken Bake
with Chicken Thighs, Peas & Cauliflower-Parm Topping
- Milk
- Wheat
This homestyle one-pan meal with chicken pot pie vibes (plus a “hidden veggie” topper) will please the whole table. You’ll top a hearty mix of chicken thighs, carrots, and sweet peas in a thyme-infused cream sauce with a cauliflower “rice,” panko, and Parmesan topping. It’s all baked to a golden brown before being served family style.
Ingredients
6 ounce
Carrot
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
6 ounce
Cauliflower Rice
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
2 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave- safe bowl. Cover with plastic wrap and microwave until melted, 30 seconds. • Stir in cauliflower rice, panko, Parmesan, salt, and pepper. Set aside until ready to use in Step 5.
• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken, half the thyme (all for 4 servings), salt, and pepper to pan. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add carrots, scallion whites, and half the garlic powder (all for 4 servings). Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes. • Return chicken to pan. Evenly sprinkle flour over chicken and veggies and cook, stirring, until no lumps remain, 30-60 seconds. • Add 11⁄4 cups water (21⁄2 cups for 4) and stock concentrates. Cook, stirring, until sauce has thickened, 2-4 minutes. Remove from heat. • Stir in peas and cream cheese until combined. Taste and season with salt and pepper if desired.
• Smooth chicken and veggie mixture out in an even layer with the back of a spoon. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8- inch baking dish (13-by-9-inch baking dish for 4) now. • Sprinkle with cauliflower-Parmesan topping. • Bake on top rack until topping is golden brown, 12-15 minutes.
• Garnish chicken bake with scallion greens. Divide between plates or serve family style directly from pan.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the comforting, pot pie-like taste; some found it bland and suggested adding extra herbs or spices 🍲.
- Ease of prep: Quick and simple for most, though some felt prep took longer than expected.
- Suggestions: Consider broiling briefly for a crispier topping; try adding mushrooms, celery, or corn for more flavor and texture.
- Leftovers: Several mentioned it reheated well, with some even preferring the taste the next day.
- Portions: Generous servings satisfied many, with some getting 3-4 meals instead of the expected 2.
Reviews from our home cooks
I added small bell peppers red, yellow and orange. I did not get a rice-like taste or mouth feel from the cauliflower rice. I would have preferred bigger fresh pieces, it melted into the dish not in a melty good way. I added more cheese and mixed everything together in a pan. I did not bake. Nothing crunchy on top? I would have crushed Ritz crackers on top mixed with parm cheese and a little butter.
This was different and very good. I hadn't cooked with cauliflower before. Drying diced chicken on paper towels isn't a very good idea though. Too much chicken sticks in the paper and it's hard to get out.
Feel like the recipe times could be adapted so ingredients never have to leave the pan (ex: chicken). Instead instruction would read to add carrots & others as chicken continues to cook. Great taste!
Homestyle recipe that our whole family enjoyed. Enjoy that it is low carb and still so yummy!
It's a really good dish. I like riced cauliflower, but I think the application of the riced cauliflower is off in this dish. My husband and I thought it might be better if there was more riced cauliflower and it was mixed in with the main dish. Then a panko and cheese mixture on top. Most of the cauliflower rice mixture sunk down into the dish and we didn't get as much of a brown crust on top. All that said, I'd definitely make it again the next time it is available.
I liked it a lot, perfectly flavorful; I do have a couple of suggestions though. First off, the consistency was off when I made it, I think 2.5 cups of water (for 4 servings) is too much. I think you should cut it back to 2 cups, maybe even 1.5 cups; but it was soupy even though I kept it cooking for 10 minutes to thicken (when the directions only said it would take 2, 4 minutes max). Also, I added garlic salt instead of regular salt to the breadcrumb/cauliflower mix, and it was amazing; I suggest doubling the garlic powder you send and have them put the extra packet in the cauliflower breadcrumbs.
OMG! I had to use other protein & veggie because I was sent wrong meat, and carrots were squishy, but this dish is amazing! Love the texture and especially the cauliflower rice. It's now one of my top favorites. Please continue this dish, and with various proteins and veggies!
Added a chicken bouillon cube (crushed) for added salt and chicken flavor. To top it, smoothed it out on wax paper, froze the topper for 10 minutes, then slide it on top before adding to the oven.
This is a recipe and combination of ingredients I never would have thought to cook together, and I wanted to enhance my recipes, so I chose this. It was so delicious that even my picky eater son loved it and asked for seconds. We all loved it!
Okay, but we had difficulty figuring out what to bake it in (we had the 4-serving recipe), even though we own a lot of dishes and bakeware. The cauliflower topping was kind of weird. I felt like it was one of those things where someone is trying to sneak in a vegetable on an unsuspecting kid.
