This creamy marry me chicken and rice recipe is the ultimate one-pan comfort meal. Made with tender chicken, buttery rice, sun-dried tomatoes, and gooey cheese, it’s easy enough for weeknights yet special enough for date night. A cozy dish guaranteed to win hearts!
There are some recipes that just have a little magic about them. You know, the kind of dish that makes everyone pause, take a bite, and then look up with that “wow” face. That’s exactly what happens with marry me chicken and rice.
It’s creamy, cheesy, comforting, and yet so simple, much like this creamy chicken and rice soup that’s perfect for chilly evenings.
The tender chicken paired with buttery rice, sun-dried tomatoes, and melted mozzarella feels like pure love on a plate. No wonder this dish earned its charming name.
Now, I’m not saying serving this recipe will guarantee a proposal, but let’s just say it’s been known to seal the deal. And honestly, even if no wedding bells are involved, you’ll still win big smiles around the dinner table.
So grab your skillet, and let’s cook up a dish that’s equal parts romantic and cozy.
Table of contents
Main Ingredients for Marry Me Chicken and Rice
Here are the star players that make this dish shine:
- Chicken breast (1 lb, diced): Lean, tender, and quick to cook. You’ll want it diced so every piece soaks up the creamy sauce.
- Butter (2 tbsp): Adds richness and helps sauté the chicken for that golden color.
- Seasonings (salt, pepper, oregano, thyme): This mix gives the chicken a herby, savory base.
- Onion powder & garlic powder (1 tsp each): A quick flavor boost without the fuss of chopping.
- Red pepper flakes (¼ tsp): Just enough heat to balance the creaminess. Adjust if you like it spicier.
- Fresh garlic (1 tbsp, minced): Because no romantic meal should skip the garlic!
- Sun-dried tomatoes (⅓ cup, chopped): The secret ingredient. They add tang, depth, and a pop of color.
- Rice (1 cup, long-grain white, rinsed): The heart of this dish. Fluffy rice absorbs all that cheesy sauce, similar to how it soaks up flavor in my one pan chicken and rice dinner.
- Chicken broth (2 cups): The cooking liquid that infuses flavor into the rice.
- Heavy cream (½ cup): For that dreamy, velvety sauce.
- Parmesan cheese (½ cup): Sharp, salty, and perfect for creamy balance.
- Mozzarella cheese (1 ½ cups, shredded): The melty topping that pulls everything together.
Each ingredient works in harmony to create a dish that’s rich but not overwhelming, flavorful but still balanced.
Additional Ingredients and Substitutions
Sometimes you might not have everything on hand, or maybe you’d like to tweak things. Here are some smart swaps:
- Chicken thighs: If you prefer darker meat, thighs stay juicy and tender.
- Olive oil: Swap for butter if you’d like a lighter version.
- Spinach or kale: Add greens for extra nutrients and color, or take inspiration from my cheesy chicken broccoli rice casserole where broccoli plays the star role.
- Mushrooms: Sauté with the garlic for a hearty addition.
- Coconut milk: For a dairy-free alternative to cream, though the flavor will be slightly sweeter.
- Cheddar cheese: Works in place of mozzarella if you want a sharper cheese pull.
- Brown rice or jasmine rice: Possible substitutes, though cooking times will vary.
The beauty of marry me chicken and rice is its flexibility. Whether you stick to the original recipe or put your own spin on it, you’ll still get that cozy, creamy finish.
Expert Tips for Perfect Marry Me Chicken and Rice
Let’s be honest. Even simple recipes sometimes need a few tricks to take them from “good” to “can I have seconds?” So here are my best insider tips for making marry me chicken and rice turn out amazing every single time.
- Rinse the rice thoroughly.
This step removes extra starch, keeping the rice fluffy instead of sticky. A few quick rinses under cold water do the trick. - Brown the chicken first.
Don’t skip searing the chicken in butter before simmering. That golden crust adds both flavor and texture. - Use sun-dried tomatoes packed in oil.
They’re richer and more flavorful than dry-packed versions. Plus, a drizzle of that tomato oil adds an extra layer of taste. - Don’t overcook the rice.
Once the broth is absorbed, remove from heat. The rice will continue cooking gently in the creamy sauce. - Balance the creaminess with spice.
The red pepper flakes are small but mighty. They keep the dish from being overly heavy. Adjust to your comfort level. - Add cheese gradually.
Mix Parmesan into the sauce first, then sprinkle mozzarella on top, just like I do in my cheesy chicken and rice casserole for that perfect gooey finish. - Let it rest.
Just like lasagna, giving the skillet a few minutes off heat helps the flavors settle and the cheese firm up slightly.
Follow these tips, and your marry me chicken and rice won’t just be dinner. It’ll be the dish people talk about long after the plates are cleared.
Step-by-Step Instructions
- Season the chicken.
Coat the diced chicken breast with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes. - Cook the chicken.
Melt butter in a large skillet over medium heat. Add the chicken and cook until golden brown on the outside. Remove and set aside. - Build the flavor base.
In the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute until fragrant. - Cook the rice.
Stir in rinsed rice to coat with the butter and tomato mixture. Add chicken broth. Bring to a boil, then cover and reduce heat. Simmer for about 15 minutes. - Make it creamy.
Stir in heavy cream and Parmesan cheese. Return the chicken to the skillet. - Add mozzarella.
Sprinkle shredded mozzarella on top. Cover until melted and gooey. - Serve and enjoy.
Garnish with parsley or extra Parmesan. Serve hot!
Additional Guide: Variations and Techniques
Want to play around with this recipe? Here are some fun twists:
- Italian-inspired: Add fresh basil and swap mozzarella for provolone.
- Spicy kick: Stir in a chopped jalapeño with the garlic, or explore a flavor-packed twist with my one-pot green curry chicken and rice.
- Mediterranean twist: Add olives and feta instead of mozzarella.
- Baked version: Transfer the skillet to an oven-safe dish, top with cheese, and bake until bubbly.
You can also make this dish ahead of time. Simply prepare up to the rice cooking step, refrigerate, then finish with cream, Parmesan, and mozzarella when ready to serve.
Cooking for a crowd? Double the recipe and use a Dutch oven. Everyone will be asking for seconds.
FAQs about Marry Me Chicken and Rice
It’s best fresh, but you can freeze leftovers for up to 2 months. Thaw in the fridge overnight before reheating.
You can use half-and-half or evaporated milk, though the sauce will be lighter.
Absolutely! That’s what makes it so easy and family-friendly.
Conclusion
At the end of the day, marry me chicken and rice is more than just a recipe. It’s comfort food with a touch of romance, the kind of dish that makes people gather close and linger at the table.
I love how one simple skillet can turn everyday ingredients into something that feels truly special. Whether you’re making it for a date night, a family dinner, or just because you’re craving something cozy, this recipe always delivers.
So go ahead, give it a try. Pour a glass of wine, put on your favorite music, and let this creamy, cheesy goodness work its charm.
And who knows? Maybe the name will live up to its promise in your kitchen, too.
Marry Me Chicken and Rice
Equipment
- Cast Iron Skillet
- Wooden Spoon
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tsp onion powder
- 1 tsp 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
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- Season diced chicken with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes.
- Melt butter in a skillet over medium heat. Cook chicken until golden on the outside. Remove and set aside.
- In the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute until fragrant.
- Stir in rinsed rice, coating it with the butter and tomato mixture. Pour in chicken broth. Bring to a boil, cover, and simmer for 15 minutes.
- Stir in heavy cream and Parmesan cheese. Return chicken to the skillet.
- Sprinkle mozzarella on top, cover, and cook until melted and gooey.
- Garnish with parsley or extra Parmesan. Serve hot and enjoy!