Marry Me Chicken and Rice

Looking for a dinner that’s both comforting and impressive? Marry Me Chicken and Rice is one of those meals that feels like a special occasion, even on a regular weeknight. Tender, juicy chicken paired with creamy, flavorful rice makes for a combination that’s impossible not to love. It’s the kind of dish that will have everyone at the table asking for seconds—and maybe even thirds.

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. The rice absorbs all the rich flavors from the chicken and sauce, so each bite is packed with deliciousness. It’s a great example of how one pot meals can be both simple and satisfying.

Marry Me Chicken and Rice has quickly become a family favorite in many households, and it’s easy to see why. The chicken stays tender and juicy while the rice turns out perfectly cooked, fluffy, and infused with the savory sauce. It’s versatile, too—perfect for pairing with a crisp salad, roasted vegetables, or even just a slice of warm bread to soak up every last bit of sauce.

Whether you’re feeding picky eaters or want something cozy for a weekend dinner, this recipe checks all the boxes. It’s a reminder that some of the best meals don’t require fancy techniques or long ingredient lists—they just need good flavors, quality ingredients, and a little love.

Why You’ll Love It

• Effortless yet impressive: This dish looks and tastes like something you’d order at a restaurant, but it comes together in one pot with minimal effort. Dinner doesn’t get easier than this!
• Perfectly balanced flavors: The creamy sauce, tender chicken, and savory rice all complement each other beautifully. Every bite hits that satisfying comfort-food sweet spot without feeling heavy.
• One pot, less mess: Cleanup is a breeze because everything cooks in the same pan. No juggling multiple pots or worrying about soggy leftovers—just delicious, easy-to-serve chicken and rice meals.
• Family favorite guaranteed: It’s the kind of recipe that disappears quickly at the dinner table. Kids and adults alike love it, making it a reliable choice for weeknight dinners or casual gatherings.
• Flexible and versatile: You can easily switch up herbs, add vegetables, or swap out the rice for a different grain. This recipe adapts to whatever you have on hand while still staying delicious.

Ingredient List

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

Ingredient Notes

• I always use fresh garlic—it makes such a difference in flavor compared to pre-minced.
• Don’t skip the Parmesan! It’s the secret that makes this sauce rich, creamy, and irresistible.
• For the chicken broth, low-sodium works best so you can control the saltiness.
• Olive oil isn’t just for cooking—it adds a subtle depth that butter alone can’t match.
• If you want a little extra color and freshness, sprinkle parsley on top before serving—it brightens the whole dish.

Kitchen Equipment Needed

• Large skillet or sauté pan with lid – Perfect for cooking the chicken and rice all in one pot. I love using my heavy-bottomed skillet because it heats evenly.
• Measuring cups and spoons – For precise measurements, especially for the rice and cream.
• Wooden spoon or silicone spatula – Great for stirring without scratching your pan.
• Knife and cutting board – For chopping onion, garlic, and parsley. I always keep a sharp chef’s knife on hand; it makes prep so much easier.
• Grater – For freshly grating Parmesan cheese, which really elevates the flavor.

Instructions

Step 1: Prepare the Ingredients

1. Gather all your ingredients and equipment so everything is within reach.
2. Chop the onion finely and mince the garlic. Keep them in small bowls so they’re ready to go.
3. Grate the Parmesan cheese and set aside.
4. 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.

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Step 2: Sear the Chicken

1. Place your large skillet on the stove over medium heat.
2. Add 2 tablespoons of olive oil and let it heat for about 1 minute.
3. Season the chicken breasts on both sides with salt and black pepper.
4. Carefully place the chicken breasts in the skillet.
5. Cook for 4–5 minutes on one side without moving them.
6. 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.

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Step 3: Cook the Aromatics

1. Remove the chicken from the skillet and set aside on a plate.
2. Add the chopped onion to the same skillet. Stir for 2–3 minutes until slightly softened.
3. Add the minced garlic and cook for another 30 seconds, stirring constantly.

Pro Tip: Watch the garlic carefully; it burns quickly and turns bitter.

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Step 4: Add the Rice and Broth

1. Pour the uncooked rice into the skillet with the onions and garlic. Stir to coat the rice in the oil and flavors.
2. Pour in the chicken broth and stir once.
3. Place the seared chicken back on top of the rice.
4. Sprinkle the Italian herbs over everything.
5. Reduce the heat to low and cover the skillet with a tight-fitting lid.
6. 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.

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Step 5: Make the Creamy Sauce

1. After 18–20 minutes, remove the skillet from heat. Leave the lid on for now.
2. In a small bowl, combine the heavy cream, Parmesan cheese, and crushed red pepper flakes (if using). Stir until smooth.
3. Carefully remove the chicken and set aside on a plate.
4. Pour the cream mixture into the rice in the skillet. Stir gently to combine.
5. 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.

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Step 6: Serve and Garnish

1. 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).
2. Spoon the creamy rice onto plates, placing the chicken on top.
3. Sprinkle with freshly chopped parsley and extra Parmesan cheese if desired.
4. Serve immediately while hot.

Pro Tip: Pair with a simple side salad or garlic bread for a full, satisfying meal.

Tips and Tricks for Success

• Use a heavy-bottomed skillet – It distributes heat evenly, preventing the rice from sticking or burning.
• Don’t lift the lid while cooking rice – Steam is what cooks it perfectly and keeps the chicken tender.
• Sear chicken first – Locks in flavor and juices before the creamy sauce is added.
• Freshly grate your Parmesan – Pre-grated cheese can be powdery and doesn’t melt as smoothly.
• Let it rest after adding the sauce – Gives the rice time to absorb all the creamy flavors.
• Taste before serving – Adjust salt or pepper at the end to get the flavor just right.

Ingredient Substitutions and Variations

• Chicken – Use boneless, skinless thighs for a juicier, more flavorful option.
• Rice – Brown rice works, but increase the cooking time and add more liquid.
• Cream – Half-and-half or whole milk can be used for a lighter version, though it will be less rich.
• Cheese – Swap Parmesan for Pecorino Romano for a sharper flavor.
• Herbs – Fresh thyme or basil can replace Italian dried herbs for a brighter taste.
• Add-ins – Stir in peas, spinach, or mushrooms for extra veggies and color.

Serving Suggestions

• I love serving Marry Me Chicken and Rice with a simple mixed green salad—the fresh crunch balances the creamy richness perfectly.
• Pair it with garlic bread or a warm baguette to soak up every bit of that luscious sauce.
• Roasted or steamed vegetables like broccoli, carrots, or green beans add color and nutrition to the plate.
• For a cozy weeknight meal, serve it alongside a cup of tomato soup—it’s comforting and hearty.
• Sprinkle some extra Parmesan and fresh parsley on top right before serving for a restaurant-style touch that impresses every time.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Can be frozen in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat on the stove: Place in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce, and heat until warmed through.
• Reheat in the microwave: Cover with a microwave-safe lid or plate, heat on medium for 1–2 minutes, stir, then heat another 1–2 minutes as needed.
• Avoid overcooking: Reheat gently to prevent the chicken from drying out and the rice from becoming mushy.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work beautifully and stay extra juicy. Just adjust cooking time slightly if they’re thicker.

Can I make this recipe ahead of time?

Yes! You can prep the ingredients and even sear the chicken a few hours ahead. Keep everything refrigerated until you’re ready to cook the rice and finish the dish.

What if I don’t have heavy cream?

No problem! You can use half-and-half or whole milk for a lighter version. The sauce will be a bit less rich but still delicious.

Can I add vegetables to this dish?

Definitely! Stir in peas, spinach, mushrooms, or bell peppers toward the end of cooking for extra color and nutrition.

How do I know when the chicken is fully cooked?

Use a meat thermometer if you have one—165°F (74°C) is perfect. If you don’t, slice into the thickest part and ensure it’s no longer pink inside.

Can this be made gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just double-check the chicken broth and Parmesan to ensure they don’t contain any hidden gluten.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing your tweaks, favorite variations, and tips for making it your own.