Ultimate One-Pot Marry Me Chicken and Rice

Welcome to the ultimate guide for preparing a dish so exceptionally delicious, it has earned the affectionate moniker: Marry Me Chicken and Rice. This isn’t just a meal; it’s an experience designed to captivate hearts and delight palates. Imagine perfectly seared chicken, incredibly tender and juicy, nestled amongst fluffy, savory rice, all bathed in a rich, creamy, and utterly irresistible sauce. This remarkable dish achieves a symphony of flavors and textures, making it an ideal choice for a special occasion or simply to elevate any weeknight dinner. What’s even better? It all comes together effortlessly in a single pot, ensuring minimal cleanup and maximum enjoyment. Prepare to impress, whether you’re aiming for a proposal or simply want to fall deeper in love with your own cooking!

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Why Readers Love This Recipe

⭐️⭐️⭐️⭐️⭐️
B did her big one! This recipe is soooo good. Simple ingredients, one pan, and a lot of flavor. Added Cajun seasoning at the end (read the tips) and wow! Thank you for these recipes!
~A.G.

It’s no secret why this Marry Me Chicken and Rice recipe has quickly become a fan favorite. Beyond its whimsical name, the dish consistently delivers on its promise of an unforgettable meal with minimal fuss. Readers rave about the ease of preparation, requiring just one pot, which translates to a quick cleanup and less time spent in the kitchen. The ingredient list is straightforward, utilizing pantry staples that are easy to find, yet the resulting flavor profile is anything but basic. The harmonious blend of savory chicken, aromatic herbs, and a velvety sauce creates a comforting and decadent meal that satisfies deeply. Many appreciate the versatility, noting how easily it adapts to personal preferences with various add-ins. For busy weeknights or a special date night, this recipe stands out for its reliability in delivering maximum flavor and a truly delightful culinary experience, time and time again.

For more sensational “Marry Me” themed dishes, be sure to explore my other recipes: Marry Me Salmon, Marry Me Chicken Soup, Marry Me Meatballs, andMarry Me Chicken Pasta.

Key Ingredients

The magic of Marry Me Chicken and Rice lies in its blend of simple yet impactful ingredients. Each component plays a crucial role in building the rich, layered flavors that make this dish so captivating:

• Chicken: The star of the show. Boneless, skinless chicken breasts or thighs are ideal, offering versatility and a lean protein base. Thighs are often preferred for their inherent juiciness and rich flavor.
• Rice: The foundation of the meal. Long-grain varieties like Basmati or Jasmine rice are recommended for their ability to cook up fluffy and separate, preventing a mushy texture.
• Italian Seasoning: A blend of classic herbs like oregano, basil, thyme, and rosemary that infuses the chicken and sauce with aromatic depth. This seasoning forms the heart of the dish’s savory profile.
• Grated Parmesan: Adds a salty, umami-rich creaminess to the sauce, helping it cling beautifully to the chicken and rice. Freshly grated Parmesan offers the best melt and flavor.
• Heavy Cream: Essential for creating that luxurious, velvety sauce that gives the dish its signature richness. It’s what transforms a simple chicken and rice into a decadent culinary experience.
• Spinach: Fresh spinach wilts down into the sauce, adding a touch of vibrant color, a hint of earthy flavor, and a boost of nutrients without overpowering the other ingredients.
• Sun-dried Tomatoes: These concentrated tomatoes bring a burst of sweet-tart, umami flavor that perfectly complements the creamy sauce and savory chicken. They are a must-have for the authentic “Marry Me” taste.
• Onions: Sautéed onions provide a foundational layer of aromatic sweetness and depth. Chef’s Tip: Save time by opting for pre-chopped onions from your grocery store’s produce section.
• Garlic: Freshly minced garlic is indispensable, offering pungent, savory notes that elevate the overall flavor of the dish. Chef’s Tip: Pre-peeled garlic cloves can be a convenient shortcut for busy cooks.
• Broth or Water: Chicken or vegetable broth is preferred for cooking the rice, as it adds an extra layer of flavor. Water can be used in a pinch, but broth enhances the overall richness.

Together, these ingredients create a harmonious balance of flavors and textures, making every spoonful of Marry Me Chicken and Rice truly enchanting.

Why It’s Called Marry Me

The name “Marry Me Chicken” isn’t just a catchy phrase; it’s a testament to the dish’s undeniable appeal and power to impress. The lore suggests that this recipe is so incredibly delicious, so rich, comforting, and utterly irresistible, that anyone who tastes it would be compelled to propose marriage to the cook. While it’s certainly a charming exaggeration, the sentiment speaks volumes about the dish’s ability to win over even the toughest critics.

This creamy, savory, and tender chicken dish, especially when paired with perfectly cooked rice, creates a dining experience that feels both luxurious and deeply comforting. The combination of vibrant sun-dried tomatoes, aromatic garlic, fragrant Italian herbs, and the rich tang of Parmesan cheese, all brought together by a silky heavy cream sauce, forms a flavor profile that is both complex and approachable. It’s a “showstopper” meal, perfect for making a grand impression on a special someone, be it for an anniversary, a romantic date night, or simply to show appreciation. The blend of impressive presentation, ease of preparation, and exceptional taste makes it a recipe truly worthy of its romantic and ambitious name.

What Type of Chicken to Use

When preparing Marry Me Chicken and Rice, the choice of chicken can significantly influence the final texture and flavor. The most recommended options are boneless, skinless chicken breasts or thighs, both offering distinct advantages.

Boneless, Skinless Chicken Thighs: Many chefs, including myself, lean towards chicken thighs. Their slightly higher fat content ensures they remain incredibly juicy and flavorful even if accidentally overcooked. This “forgiving” nature makes them a superb choice for a one-pot dish where consistent moisture is key. Thighs impart a richer, deeper chicken flavor to the entire dish, complementing the creamy sauce beautifully.

Boneless, Skinless Chicken Breasts: If you prefer a leaner protein or a quicker cooking time, chicken breasts are an excellent alternative. They absorb flavors well and cook up quickly, making them ideal for a lighter version of the dish. To prevent them from drying out, ensure you don’t overcook them. Searing them properly to develop a golden-brown crust adds a fantastic layer of flavor and helps seal in moisture.

Pre-cooked Rotisserie Chicken: For the ultimate convenience, you can use pre-cooked rotisserie chicken. Simply shred or dice the chicken and add it towards the end of the cooking process, allowing it to warm through and absorb the flavors of the sauce. This option is perfect for drastically reducing prep and cook time, making it an excellent weeknight solution.

Whichever you choose, ensure the chicken is diced into uniform ½-1 inch chunks to ensure even cooking and easy serving.

What Type of Rice to Use

The type of rice you choose is pivotal in achieving the perfect texture for Marry Me Chicken and Rice. The goal is fluffy, distinct grains that soak up the creamy sauce without becoming a sticky, mushy mess.

• Long-Grain Rice (Highly Recommended): This is your best bet. Varieties like Basmati and Jasmine rice are prized for their low starch content and slender grains, which remain separate and fluffy after cooking. They provide a beautiful contrast to the tender chicken and rich sauce. These types also have a delightful aroma that enhances the dish.
• Medium-Grain Rice: While slightly stickier than long-grain, medium-grain rice can work if you handle it carefully. It will absorb more liquid and might have a softer texture, but it shouldn’t become overly clumpy if rinsed well and cooked with precision.
• Brown Rice: For a heartier, nuttier, and more fibrous option, brown rice is a great choice. Keep in mind that brown rice requires a longer cooking time and more liquid than white rice, so adjust your recipe accordingly (often an additional 20-30 minutes and more broth). The texture will be chewier, offering a different but equally delicious experience. Ensure you follow package instructions for optimal results.

Avoid Short-Grain Rice: Steer clear of short-grain rice, such as Arborio (used for risotto) or sushi rice. These varieties are intentionally high in starch to create a creamy, sticky texture, which is exactly what we want to avoid in this dish. Using short-grain rice will almost certainly result in a mushy, clumpy outcome that detracts from the overall appeal of Marry Me Chicken and Rice.

Always remember to rinse your rice thoroughly before cooking, regardless of the type, to remove excess surface starch and further ensure a fluffy outcome.

How to Make Marry Me Chicken and Rice

Creating this irresistible Marry Me Chicken and Rice dish is simpler than you might imagine, thanks to its one-pot nature. Follow these steps for a truly memorable meal:

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Sear the Chicken: Begin by heating a large, heavy-bottomed skillet, pot, or Dutch oven over medium heat. Add olive oil. Once shimmering, add the diced boneless, skinless chicken (breasts or thighs), along with 1 to 1 ½ teaspoons of Italian seasoning, smoked paprika, and salt and pepper to taste. Stir well to coat the chicken evenly. Cook for 3-4 minutes, stirring occasionally, until the chicken is beautifully seared and golden brown on all sides. This step is crucial for building deep flavor.
2. Sauté Aromatics: Push the seared chicken to one side of the pan (or remove briefly if crowding). Add the diced onions and minced garlic to the cleared space. Sauté for 2-3 minutes, stirring constantly, until the onions soften and become translucent, and the garlic releases its fragrant aroma. Stir the chicken back in to combine.
3. Add Rice and Liquid: Pour in the uncooked rice, broth (or water), sliced sun-dried tomatoes, and fresh spinach. Stir everything together thoroughly, making sure to scrape up any browned bits from the bottom of the pot with your spoon. This process, known as deglazing, adds incredible flavor to your sauce.
4. Simmer and Cook: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Place a tight-fitting lid on the pot and let the rice simmer for 15-20 minutes, or until all the broth has been absorbed and the rice is tender. It’s important to resist the urge to lift the lid too frequently, as this releases steam and affects cooking. However, gently stir every 5 minutes or so to prevent the rice from sticking or burning on the bottom of the pan.
5. Finish with Creaminess: Once the rice is cooked and the liquid has evaporated, remove the pot from the heat and take off the lid. Stir in the heavy cream and grated Parmesan cheese. Taste the dish and adjust seasonings as needed. This is where you can add the remaining ½-1 teaspoon of Italian seasoning, along with more salt and pepper, to perfect the flavor. Serve immediately and enjoy the magic!

How to Avoid Mushy Rice

Achieving perfectly fluffy, distinct rice grains is key to a successful Marry Me Chicken and Rice. Mushy rice can detract from the dish’s texture and overall appeal. Here’s how to ensure your rice comes out just right:

• Choose the Right Rice: As discussed, long-grain rice varieties like Basmati or Jasmine are your best friends. Their lower starch content means they’re less likely to clump and become mushy. Avoid sticky short-grain rice.
• Rinse Your Rice Thoroughly: This is a non-negotiable step. Place your uncooked rice in a fine-mesh sieve and rinse it under cold running water until the water runs completely clear. This process washes away excess surface starch, which is the primary culprit behind sticky, mushy rice.
• Use the Correct Liquid-to-Rice Ratio: Adhering to the recipe’s specified ratio of liquid to rice (1 ¾ cup broth for 1 cup rice in this recipe) is crucial. Too much liquid will drown the rice and lead to mushiness, while too little will result in undercooked, dry grains.
• Cook on Low Heat with a Tight Lid: Once the liquid comes to a boil, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid to trap all the steam. The steam is what gently cooks the rice. Cooking at a gentle simmer prevents the grains from breaking apart and becoming waterlogged.
• Resist the Urge to Peek or Stir Excessively: Every time you lift the lid, you release valuable steam, which can extend the cooking time and lead to unevenly cooked rice. Similarly, excessive stirring during the simmering phase releases starch, making the rice stickier and mushier. Stir only as advised (every 5 minutes in this recipe) to prevent sticking, but otherwise, let it be.
• Allow for Resting Time: Once the rice is cooked and removed from the heat, let it rest, covered, for 5-10 minutes. This allows the steam to redistribute and the grains to firm up slightly, resulting in a fluffier texture.

How to Substitute Heavy Cream

Heavy cream is a cornerstone of the rich, velvety sauce in Marry Me Chicken and Rice, providing unparalleled richness and body. However, if you’re looking for alternatives, here’s what you need to know:

While you can certainly use substitutes like half-and-half, whole milk, or even coconut milk, it’s important to manage expectations regarding the sauce’s final texture and flavor. These alternatives will likely result in a thinner, less luxurious sauce:

• Half-and-Half: This is the closest substitute, offering a good balance of creaminess and lightness. The sauce will still be delicious but noticeably less thick than with heavy cream.
• Whole Milk: Using whole milk will yield a much thinner sauce. To compensate, you might need to add a thickener like a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in at the end, allowing it to simmer for a minute or two until thickened. Be careful not to boil milk vigorously, as it can curdle.
• Coconut Milk (Full-Fat): For a dairy-free option, full-fat coconut milk can provide a similar richness. Be aware that it will impart a subtle coconut flavor to the dish, which might not be desired in a traditional Marry Me Chicken. It’s best if you enjoy the flavor profile it adds.
• Cream Cheese: As mentioned in the “How to Make it Creamy” section, adding a few ounces of softened cream cheese can significantly boost the creaminess and body of the sauce, helping to thicken lighter liquid substitutes.

Ultimately, while substitutes can work, heavy cream remains the best choice for achieving the signature lusciousness of this dish.

How to Make it Creamy

While Marry Me Chicken and Rice boasts a wonderfully rich and flavorful sauce, it’s designed to have a “slick coating” rather than the thick, super-creamy consistency of some pasta dishes. The combination of heavy cream and grated Parmesan cheese provides an excellent, satisfying texture. However, if you desire an extra level of creaminess, here are a few tips:

• Add Softened Cream Cheese: This is the most straightforward method for an ultra-creamy sauce. After the rice has cooked and you’ve stirred in the heavy cream and Parmesan, add 4 ounces (or more, to taste) of softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, creating a thicker, richer consistency.
• Use a Roux: For a more traditional thickening method, you can create a roux. After searing the chicken and sautéing the aromatics, sprinkle 1-2 tablespoons of flour over the chicken, onions, and garlic. Cook for 1-2 minutes, stirring, to cook out the raw flour taste. Then, gradually whisk in your broth and cream, allowing the sauce to thicken as it simmers before adding the rice.
• Blend a Portion of the Sauce: If you prefer a smoother sauce without additional fats, you can carefully scoop out about a cup of the finished sauce (without too much chicken or rice) and blend it until smooth. Return the blended sauce to the pot and stir it in. This can help create a more uniform, creamy texture by breaking down any small bits of vegetables.
• Increase Parmesan Cheese: Adding a little extra freshly grated Parmesan cheese at the end can also contribute to a thicker, creamier sauce as it melts and blends.

What Type of Pan to Use

The right cookware is essential for the success of any one-pot dish, especially one involving rice. For Marry Me Chicken and Rice, selecting the appropriate pan ensures even cooking, prevents sticking, and facilitates a delicious, cohesive meal.

Material Matters:
A heavy-bottomed pan is paramount. Materials like cast iron, enameled cast iron, or thick stainless steel are excellent choices because they distribute heat evenly across the cooking surface. This uniform heat prevents hotspots that can scorch the rice or cause it to stick to the bottom, ensuring every grain cooks perfectly.

Size and Depth:
You’ll need a pan large enough to comfortably accommodate all ingredients without overcrowding. Overcrowding can lead to steaming rather than searing the chicken, and it can also hinder the rice from cooking evenly. A deep skillet, braiser, or a medium-sized Dutch oven is ideal. Aim for a pan that is at least 10–12 inches wide with a depth of 2–3 inches. This size provides ample surface area for searing and sufficient volume for the rice and liquid.

A Tight-Fitting Lid:
Crucially, your chosen pan must have a tight-fitting lid. The lid traps steam, which is vital for cooking the rice thoroughly and evenly. Without proper steam retention, your rice may cook inconsistently or take much longer. If your pan doesn’t come with a lid, a sheet of heavy-duty aluminum foil can serve as a makeshift cover, creating a tight seal.

My Recommendation:
For this recipe, I used a 12-inch cast iron skillet. Cast iron is excellent for searing chicken to a beautiful golden-brown and retains heat exceptionally well, ensuring consistent cooking for the rice. Its robust nature also means it will last for years with proper care.

Substitution and Add-Ins Ideas

One of the beauties of Marry Me Chicken and Rice is its versatility. While the core recipe is stellar, feel free to customize it with these substitution and add-in ideas to suit your taste or what you have on hand:

• Bacon: Cook chopped bacon until crispy, then remove it from the pan. Use a little of the rendered bacon fat to sear your chicken for extra flavor, and sprinkle the crispy bacon bits over the finished dish.
• Shrimp: For a seafood twist, substitute chicken with large shrimp. Add them in the last 5-7 minutes of cooking to prevent overcooking, ensuring they become pink and tender.
• Broccoli: Add florets of broccoli during the last 10 minutes of the rice’s simmering time for a boost of green goodness and a slight crunch.
• Mushrooms: Sauté sliced mushrooms (cremini or button) with the onions and garlic to add an earthy, umami depth to the sauce.
• Peas: Stir in a handful of frozen peas during the final few minutes of cooking for a pop of color and sweetness.
• Bell Peppers: Diced bell peppers (any color) can be added along with the onions for extra sweetness and vibrant color.
• Zucchini: Sliced or diced zucchini can be added during the last 10 minutes of simmering for a fresh, mild vegetable inclusion.
• Kale: Heartier than spinach, kale can be added a bit earlier in the cooking process (after the broth and rice) to allow it more time to wilt and soften.
• Asiago Cheese: A slightly sharper, nuttier Italian cheese that can be used instead of or in addition to Parmesan for a different flavor profile.
• Gouda Cheese: For a smokier, richer, and sweeter cheese note, grated Gouda can be a delightful addition, especially with chicken thighs.
• Lemon: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the very end brightens the entire dish and cuts through the richness of the cream.
• Cajun Seasoning: As suggested by a reader, adding a touch of Cajun seasoning can introduce a wonderful smoky, spicy kick, transforming the flavor profile.

How to Store

Proper storage is essential to keep your Marry Me Chicken and Rice delicious for future meals. Once the dish has cooled to room temperature, transfer it to an airtight container. This will prevent air from drying out the chicken and rice and keep it fresh. Store leftovers tightly covered and sealed in the refrigerator for 3-4 days. For best quality, consume within this timeframe.

How to Reheat

Reheating Marry Me Chicken and Rice correctly can prevent it from drying out or becoming mushy. Here are the best methods:

• Stovetop (Recommended for Best Texture): Transfer the leftovers to a pan or skillet. Add a splash of chicken broth, water, or a little extra cream (about 1-2 tablespoons per serving) to rehydrate the rice and loosen the sauce. Cover the pan with a lid and reheat on low to medium heat, stirring occasionally. This gentle reheating method helps the rice and chicken warm through evenly without overcooking and retains moisture, resulting in a similar texture to when it was freshly made.
• Microwave: For a quick reheat, place the leftovers in a microwave-safe bowl. Add a splash of chicken broth, water, or cream to help maintain moisture and prevent the dish from drying out. Cover the bowl with a microwave-safe lid or a damp paper towel. Heat in 1-minute increments, stirring after each, until warmed through. Be cautious not to overcook, as this can make the rice mushy or the chicken tough.

Freezer Tips

Marry Me Chicken and Rice can be frozen for future convenience, though the texture of the rice may change slightly upon thawing and reheating. To freeze, ensure the dish is completely cooled. Transfer individual or family-sized portions into freezer-safe airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Freeze tightly covered and sealed for up to 3 months. When ready to enjoy, defrost the dish in the refrigerator overnight before reheating using the stovetop or microwave methods described above.

Pair With These Recipes

To complete your Marry Me Chicken and Rice meal, consider pairing it with a fresh side dish that complements its rich and creamy flavors. Here are some excellent choices:

• Roasted Brussels Sprouts with Garlic: The slightly bitter and caramelized notes of roasted Brussels sprouts provide a wonderful counterpoint to the creamy chicken and rice, while garlic ties the flavors together.
• Chicken Caesar Pasta Salad: A crisp and tangy Caesar salad offers a refreshing contrast. The brightness of the dressing and crunch of the lettuce cleanse the palate.
• Bow Tie Pasta Salad with Italian Dressing: A light and zesty pasta salad with Italian dressing adds a fresh, herbaceous element that can lighten the meal.
• Air Fryer Green Beans: Quick, easy, and healthy, air-fried green beans offer a simple, crisp, and vibrant side that pairs beautifully with the rich main course.

Marry Me Chicken and Rice (One-Pot Recipe)

Brandi Crawford

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!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner, Lunch

Cuisine American, Tuscan Inspired

Servings 6 cups

Calories 569 kcal

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Equipment

• 12 inch Cast Iron Skillet

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

1. 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.
2. 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.
3. Add in the rice, broth, sundried tomatoes, and spinach. Stir to combine and deglaze the bottom of the pot/pan with your spoon.
4. 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 stir every 5 minutes to ensure the rice doesn’t stick/burn the bottom of the pan.
5. 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.

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.
• For the best cheese melt and flavor, always recommend grating blocks of cheese yourself. Pre-shredded cheese is often coated with anti-caking agents that hinder smooth melting and can affect your dish’s texture. Freshly grated cheese melts beautifully, ensuring a velvety and consistent sauce.
• 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.

Nutrition Information

Serving: 1.5 cup

Calories: 569 kcal

Carbohydrates: 41 g

Protein: 47 g

Fat: 23 g

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.