Marry Me Chicken and Rice
One Pan Marry Me Chicken and Rice is an easy dinner recipe the whole family will love!
This chicken and rice dish has all of the flavors of Marry Me Chicken, but is all made in one pan in about 30 minutes!
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Ingredients
- 1 lb chicken breast, diced
- 2 tbsp butter
- 1/2 tsp each salt, pepper, oregano, thyme
- 1 tsp each onion powder, garlic powder
- 1/4 tsp red pepper flakes
- 1 tbsp minced garlic
- 1/3 cup sun dried tomatoes, chopped
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 1/2 cup heavy cream
- Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Make Marry Me Chicken and Rice
To start making this easy one pan dinner, cut chicken into small bite-sized cubes.
Next, heat a large skillet over medium-high heat. Add 2 tbsp of butter to the skillet and the chicken.
Season the chicken with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes. Cook until the chicken is pretty much fully cooked.
Next, add 1 tbsp minced garlic, the chopped sun dried tomatoes, 1 cup of uncooked and rinsed long grain white rice, and 2 cups of chicken broth.
Stir everything together well. Cover with a lid and once it is bubbling, lower the heat to medium-low.
Cook for 15-20 minutes or until your rice is cooked how you want it. You can stir the rice once or twice during the cooking process, so it doesn’t stick to the bottom of the pan.
Add 1/2 cup of heavy cream and 1 cup of shredded mozzarella cheese. Stir well.
Top with a little bit more cheese. Let sit on the stove covered until the cheese melts or put it in the oven on broil for just a couple of minutes.
Serve Marry Me Chicken and Rice
Once the cheese is nice and melted, it’s time to eat! Top with shredded Parmesan cheese and dried parsley. I served this with some peas because my family loves them with meals like this.
This recipe would also be good served with some green beans or a salad!
The leftovers of this meal reheat well the next day for lunch!
Tips and Frequently Asked Questions
- I used 1 lb of chicken breasts for this recipe, but you could use boneless skinless chicken thighs instead if you prefer.
- I use long grain white rice and like to rinse the rice before adding it to the skillet.
- I use chopped sun dried tomatoes in the recipe and it is fine if a little bit of the oil is also included.
Similar Recipes
- Marry Me Chicken and Tortellini
- Creamy Steak Pasta
- Griddle Marry Me Chicken Tortellini
- Crockpot Marry Me Chicken Spaghetti
- Cheesy Broccoli Chicken and Rice
- Cheesy Chicken Taco Rice
- Cheesy Taco Rice
Ingredients
- 1 lb chicken breast diced
- 2 tbsp butter
- 1/2 tsp each salt, pepper, oregano, thyme
- 1 tsp each onion powder and garlic powder
- 1/4 tsp red pepper flakes
- 1 tbsp minced garlic
- 1/3 cup sun dried tomatoes chopped
- 1 cup long grain white rice rinsed
- 2 cups chicken broth
- 1/2 cup heavy cream
- Parmesan cheese
- 1 1/2 cups Shredded mozzarella cheese
Instructions
- Cut chicken into small cubes. Heat a large skillet over medium-high heat. Add 2 tbsp of butter to the skillet and the chicken. Season with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes. Cook until the chicken is pretty much fully cooked.
- Next, add 1 tbsp minced garlic, the chopped sun dried tomatoes, 1 cup of uncooked and rinsed rice, and 2 cups of chicken broth. Stir everything together well. Cover with a lid and once it is bubbling, lower the heat to medium-low. Cook for 15-20 minutes or until your rice is cooked how you want it.
- Add 1/2 cup of heavy cream and 1 cup of shredded mozzarella cheese. Stir well. Top with a little bit more cheese. Let sit on the stove covered until the cheese melts or put it in the oven on broil for just a couple of minutes. Top with shredded Parmesan cheese and dried parsley. Enjoy!