This Marry Me Chicken and Rice features perfectly seared chicken breasts or 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!
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| Yield: | Prep Time: | Cook Time: | Total Time: |
| 6 cups | 15min | 30min | 45min |
Have you made my other Marry Me Recipes: Marry Me Salmon, Marry Me Chicken Soup, Marry Me Meatballs, and Marry Me Chicken Pasta?
Key Ingredients
- Chicken
- Rice
- Italian Seasoning
- Grated Parmesan
- Heavy Cream
- Spinach
- Sundried Tomatoes
- Onions
- Garlic
- Broth or Water
Why It’s Called Marry Me
Marry Me Chicken gets its name because the dish is so flavorful, rich, and irresistible that it’s said to be “good enough to inspire a marriage proposal.” The creamy, savory sauce combined with tender, juicy chicken creates such an impressive and comforting meal that some say it could win over anyone’s heart.
The idea behind the name is that this dish is a “showstopper” recipe—perfect for impressing someone special, especially on a romantic date or special occasion. Its combination of creamy sauce, garlic, sun-dried tomatoes, Parmesan, and herbs, tossed with rice and juicy chicken, creates a luxurious meal that’s comforting, decadent, and perfect for sharing.
What Type of Chicken to Use
The best type of chicken to use is boneless, skinless chicken breasts or thighs. Both work well. I use chicken thighs because they have more flavor. You can also use fully cooked rotisserie chicken.
Chicken breasts are leaner and cook quickly, which is ideal if you’re aiming for a lighter dish. Chicken thighs are more flavorful and forgiving if overcooked, making them a great choice if you prefer richer, more succulent chicken. Thighs add more depth to the dish because of their higher fat content.
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.
Avoid short-grain rice because it’s too sticky and clumps together.
How to Make Marry Me Chicken and Rice
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add olive oil, diced chicken, Italian Seasoning, smoked paprika, salt, and pepper to taste.
- Stir and cook to sear the chicken. Add in onions and garlic. Stir and cook until the onions and garlic are fragrant.
- Add in rice, broth, sundried tomatoes, and spinach. Stir to combine.
- Place the lid on the pot and allow the rice to simmer.
- Remove the lid from the pot and turn the heat off the pan and remove it from heat. Add in heavy cream and grated parmesan. Taste the dish repeatedly and adjust the spices as necessary.
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.
How to Substitute Heavy Cream
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.
How to Make it Creamy
This dish isn’t going to be super creamy like a pasta dish would be. It has a slick coating thanks to the cream and grated cheese, but if you are looking for something super creamy, consider adding 4 ounces (or more) of softened cream cheese to the dish after it cooks.
What Type of Pan to Use
A heavy-bottomed pan ensures even heat distribution, preventing hotspots that can cause the rice to burn or stick. Use a pan large enough to hold all the ingredients comfortably without overcrowding. A deep skillet, braiser, or medium-sized Dutch oven (at least 10–12 inches wide with 2–3 inches depth) is ideal. I used a 12 inch cast iron skillet.
The pan should have a tight-fitting lid to trap steam and cook the rice evenly. If your pan doesn’t come with a lid, you can use a sheet of aluminum foil as a makeshift cover.
Substitution and Add-Ins Ideas
- Bacon
- Shrimp
- Broccoli
- Mushrooms
- Peas
- Bell Peppers
- Zucchini
- Kale
- Asiago Cheese
- Gouda Cheese
- Lemon
- Cajun Seasoning
How to Store
Store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
Stovetop (Best for retaining texture): Add the leftovers to a pan with a splash of chicken broth, water, or cream to loosen the sauce and prevent it from drying out. Cover the pan with a lid and reheat on low to medium heat, stirring occasionally to heat the rice evenly.
Microwave: Add the leftovers to a bowl with a splash of chicken broth, water, or cream to loosen the sauce and prevent it from drying out. Cover the bowl with a lid or damp towel. Heat in 1 minute increments to avoid overcooking and mushy rice.
Freezer Tips
Freeze leftovers tightly covered and sealed for up to 3 months. Defrost in the fridge overnight.
Pair With These Recipes
Roasted Brussel Sprouts with Garlic
Chicken Caesar Pasta Salad
Bow Tie Pasta Salad with Italian Dressing
Air Fryer Green Beans
Marry Me Chicken and Rice (One-Pot Recipe)
Equipment
Ingredients
- 1 teaspoon olive oil
- 20 oz boneless, skinless chicken breasts or thighs 20-24oz; Diced into 1/2-1 inch chunks.
- 2- 2 1/2 teaspoons Italian Seasoning Divided into 2 portions; 1- 1 1/2 teaspoons to season the chicken and the remaining to season the cooked rice.
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 cup diced onions
- 3 garlic cloves Minced
- 1 cup uncooked rice
- 1 3/4 cup broth or water Broth will add more flavor. I use chicken bone broth.
- 2-4 cups fresh spinach
- 1/4 cup sundried tomatoes Sliced into pieces
- 1/2 cup heavy whipping cream
- 1 1/2 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 1/2 teaspoons Italian Seasoning, smoked paprika, salt, and pepper to taste.1 teaspoon olive oil, 20 oz boneless, skinless chicken breasts or thighs, 2- 2 1/2 teaspoons Italian Seasoning, 1/2 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.1/2 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 3/4 cup broth or water, 2-4 cups fresh spinach, 1/4 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.1/2 cup heavy whipping cream, 1 1/2 cups grated Parmesan reggiano cheese
Notes
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
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.