Marry Me Chicken and Rice
This recipe is perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen. By keeping everything in one pot, cleanup is minimal, which is always a win.
Equipment
- Large skillet or sauté pan with lid
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Knife and Cutting Board
- Grater
Ingredients
For the Chicken and Rice
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs or a mix of thyme, oregano, and basil
- ½ teaspoon crushed red pepper flakes optional, for a little kick
Optional Garnish
- Fresh parsley chopped
- Extra Parmesan cheese
Instructions
Step 1: Prepare the Ingredients
- Gather all your ingredients and equipment so everything is within reach.
- Chop the onion finely and mince the garlic. Keep them in small bowls so they’re ready to go.
- Grate the Parmesan cheese and set aside.
- Measure out the rice, chicken broth, and cream so you don’t have to stop mid-recipe.
- Pro Tip: Having everything prepped before cooking prevents mistakes and keeps the process smooth.
Step 2: Sear the Chicken
- Place your large skillet on the stove over medium heat.
- Add 2 tablespoons of olive oil and let it heat for about 1 minute.
- Season the chicken breasts on both sides with salt and black pepper.
- Carefully place the chicken breasts in the skillet.
- Cook for 4–5 minutes on one side without moving them.
- Flip the chicken and cook another 4–5 minutes until golden brown on both sides.
- Pro Tip: The chicken doesn’t need to be fully cooked at this stage because it will finish cooking with the rice. Searing locks in flavor.
Step 3: Cook the Aromatics
- Remove the chicken from the skillet and set aside on a plate.
- Add the chopped onion to the same skillet. Stir for 2–3 minutes until slightly softened.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Pro Tip: Watch the garlic carefully; it burns quickly and turns bitter.
Step 4: Add the Rice and Broth
- Pour the uncooked rice into the skillet with the onions and garlic. Stir to coat the rice in the oil and flavors.
- Pour in the chicken broth and stir once.
- Place the seared chicken back on top of the rice.
- Sprinkle the Italian herbs over everything.
- Reduce the heat to low and cover the skillet with a tight-fitting lid.
- Let it cook undisturbed for 18–20 minutes.
- Pro Tip: Do not lift the lid during cooking. Steam is cooking the rice and chicken together—lifting the lid can cause uneven cooking.
Step 5: Make the Creamy Sauce
- After 18–20 minutes, remove the skillet from heat. Leave the lid on for now.
- In a small bowl, combine the heavy cream, Parmesan cheese, and crushed red pepper flakes (if using). Stir until smooth.
- Carefully remove the chicken and set aside on a plate.
- Pour the cream mixture into the rice in the skillet. Stir gently to combine.
- Return the chicken to the top of the rice and sauce. Cover the skillet again and let it rest for 5 minutes.
- Pro Tip: Resting allows the rice to finish absorbing the creamy sauce and ensures the chicken stays juicy.
Step 6: Serve and Garnish
- After the 5-minute rest, remove the lid and check the chicken—ensure it’s fully cooked (internal temperature should be 165°F / 74°C).
- Spoon the creamy rice onto plates, placing the chicken on top.
- Sprinkle with freshly chopped parsley and extra Parmesan cheese if desired.
- Serve immediately while hot.
- Pro Tip: Pair with a simple side salad or garlic bread for a full, satisfying meal.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 520 kcal
- Protein: 38g
- Carbohydrates: 42g
- Fat: 24g
- Saturated Fat: 11g
- Fiber: 2g
- Sugar: 3g
- Cholesterol: 135mg
- Sodium: 620mg
- Calcium: 180mg