Marry Me Chicken Rice
A creamy, savory one-skillet meal featuring pan-seared chicken served over rich garlic-Parmesan rice.
Ingredients
For the Chicken
- 2 breasts 2 boneless, skinless chicken breasts (about 1 to 1½ lb total)
- 1-2 tablespoons Oil for cooking Any cooking oil works, such as olive or vegetable oil.
- to taste Salt and freshly ground black pepper
For the Rice
- 1 cup 1 cup long-grain rice (white rice like Jasmine or long-grain)
- 2 cups 2 cups chicken broth (low-sodium if preferred)
- 1 cup 1 cup heavy cream Substitute with half-and-half if desired, but may alter creaminess.
- 1 cup 1 cup grated Parmesan cheese Freshly grated gives the best melt and flavor.
- 2 cloves 2 cloves garlic, minced
- 1 teaspoon 1 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
Preparation
- Heat 1–2 tablespoons of oil in a large skillet over medium heat.
- Pat the chicken dry and season both sides with salt and pepper.
- Place the chicken in the skillet and cook about 6–7 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden.
- Remove the chicken to a plate and let it rest.
- In the same skillet, add the minced garlic and cook for 30–60 seconds until fragrant — don’t let it brown.
- Add the rice to the skillet and stir for about 1 minute to toast it slightly and coat it in the seasoned oil.
Cooking
- Pour in the chicken broth and heavy cream, then sprinkle in the Italian seasoning. Stir to combine and bring the mixture to a gentle boil.
- Reduce heat to low, cover the skillet, and simmer for roughly 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Avoid lifting the lid too often.
- Remove the skillet from the heat and stir in the grated Parmesan until melted and the rice is creamy.
- Slice the rested chicken and arrange it on top of the rice.
- Sprinkle with chopped fresh parsley and serve immediately.
Notes
This dish is flexible; add vegetables or herbs to the rice base if desired. For a flavor twist, try adding lemon zest.