Marry Me Chicken and Rice (One-Pot Recipe)
This Marry Me Chicken and Rice features perfectly seared chicken thighs, tender rice, and a creamy, savory sauce that comes together in a single pot to create a meal that's easy to make and hard to forget. This dish is sure to impress. With minimal cleanup and maximum flavor, it’s a recipe that just might make someone fall in love – or at least fall in love with your cooking!
Servings 6 cups
Calories 569kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 20 oz boneless, skinless chicken breasts or thighs 20-24oz; Diced into ½-1 inch chunks.
- 2- 2 ½ teaspoons Italian Seasoning Divided into 2 portions; 1- 1 ½ teaspoons to season the chicken and the remaining to season the cooked rice.
- ½ teaspoon smoked paprika
- salt and pepper to taste
- ½ cup diced onions
- 3 garlic cloves Minced
- 1 cup uncooked rice
- 1 ¾ cup broth or water Broth will add more flavor. I use chicken bone broth.
- 2-4 cups fresh spinach
- ¼ cup sundried tomatoes Sliced into pieces
- ½ cup heavy whipping cream
- 1 ½ cups grated Parmesan reggiano cheese Mine weighed 4 ounces.
Instructions
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add the olive oil, diced chicken, 1- 1 ½ teaspoons Italian Seasoning, smoked paprika, salt, and pepper to taste.1 teaspoon olive oil, 20 oz boneless, skinless chicken breasts or thighs, 2- 2 ½ teaspoons Italian Seasoning, ½ teaspoon smoked paprika, salt and pepper to taste
- Stir and cook for 3-4 minutes to sear the chicken. Add in the onions and garlic. Stir and cook until the onions and garlic are fragrant.½ cup diced onions, 3 garlic cloves
- Add in the rice, broth, sundried tomatoes, and spinach. Stir to combine and deglaze the bottom of the pot/pan with your spoon.1 cup uncooked rice, 1 ¾ cup broth or water, 2-4 cups fresh spinach, ¼ cup sundried tomatoes
- Place the lid on the pot and adjust the heat to low. Allow the rice to simmer for 15-20 minutes until the broth has evaporated and the rice is soft. Check in on the rice and and stir every 5 minutes to ensure the rice doesn't stick/burn the bottom of the pan.
- Remove the lid from the pot and turn the heat off the pan and remove it from heat. Add in the heavy cream and grated parmesan. Taste the dish repeatedly and adjust the spices as necessary. I add 1 teaspoon of Italian Seasoning, salt, and pepper.½ cup heavy whipping cream, 1 ½ cups grated Parmesan reggiano cheese
Notes
I love to add a Cajun Seasoning for additional flavor.
You can use half and half, milk, or coconut milk instead of heavy cream, but it will alter the texture of the sauce. It won’t be as thick and may turn out watery.
I use bone broth because it has more protein. Any broth or even water will work for the recipe.
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Avoid short-grain rice because it’s too sticky and clumps together.
What Type of Rice to Use
- Long-grain rice is the best choice because it has less starch, so the grains remain separate and fluffy rather than clumping together. Basmati and Jasmine work great.
- Medium-grain rice is a bit stickier than long-grain rice but it can work.
- Brown rice is chewier and nuttier than white rice, adding a hearty texture and flavor. It won’t have the same texture as white rice, but it works. You will need to cook it in accordance with the time noted on the package, as brown rice takes longer to cook.
How to Avoid Mushy Rice
- Use the right rice: Use long-grain rice (like basmati or jasmine), as it holds its shape better during cooking. Avoid short-grain or parboiled rice, which tends to become mushy.
- Rinse the rice: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, which can cause the rice to clump or become sticky.
- Cook on low heat: Once the liquid comes to a boil, reduce the heat to low and cover the pot. Cooking at a gentle simmer prevents the rice from breaking apart.
- Avoid Excess Stirring: If you stir the rice a lot it will release starch into the dish and make the rice mushy.
Nutrition
Serving: 1.5cup | Calories: 569kcal | Carbohydrates: 41g | Protein: 47g | Fat: 23g