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One Pan Marry Me Chicken And Rice: Your New Favorite Meal!

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This One Pan Marry Me Chicken And Rice is a deliciously creamy and flavorful dish that combines succulent chicken with perfectly cooked rice in a single pan. It’s an easy weeknight meal that promises gourmet taste with minimal cleanup!

Ingredients

  • boneless, skinless chicken thighs
  • boneless, skinless chicken breasts (optional)
  • long-grain white rice (like Basmati or Jasmine)
  • sun-dried tomatoes (oil-packed)
  • onion
  • garlic
  • chicken broth (low-sodium)
  • heavy cream
  • freshly grated Parmesan cheese
  • fresh baby spinach
  • Italian seasoning
  • paprika
  • smoked paprika (optional)
  • red pepper flakes (optional)
  • salt
  • black pepper
  • olive oil
  • apple cider vinegar or lemon juice (optional for deglazing)

Instructions

  1. Pat your chicken thighs (or breasts) thoroughly dry with paper towels. Season them generously on both sides with salt, black pepper, and half of your paprika and Italian seasoning.
  2. Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once shimmering, carefully place the chicken into the hot pan in a single layer. Sear for 4-5 minutes per side until beautifully golden brown. Remove the chicken from the pan and set it aside on a plate.
  3. Reduce the heat to medium. Add another drizzle of olive oil if needed. Toss in your chopped onion and sauté for 3-4 minutes until it starts to soften. Stir in the minced garlic, chopped sun-dried tomatoes (and a little of their oil), and the remaining paprika and Italian seasoning, plus your red pepper flakes if using. Cook for another minute until fragrant.
  4. If using the non-alcohol alternative, pour in a splash of chicken broth and the apple cider vinegar/lemon juice, scraping up any delicious browned bits from the bottom of the pan. Stir in your long-grain rice until it's well coated with the aromatics and oil. Pour in the remaining chicken broth and season with a little more salt and pepper. Bring the mixture to a gentle simmer.
  5. Carefully nestle the seared chicken thighs back into the pan, submerging them slightly in the rice and broth mixture. Reduce the heat to low, cover the skillet tightly with a lid or aluminum foil, and let it simmer gently for 18-22 minutes, or until the rice is tender and most of the liquid has been absorbed.
  6. Once the rice is cooked and the chicken is thoroughly done (internal temperature should reach 165°F or 74°C), remove the pan from the heat. Stir in the heavy cream and freshly grated Parmesan cheese until the sauce is creamy and smooth.
  7. Finally, add your fresh baby spinach to the pan. Gently stir it in; the residual heat will quickly wilt the spinach in just a minute or two.
  8. Let the dish rest, covered, for 5 minutes before serving. Garnish with fresh parsley or extra Parmesan if desired.

Nutrition

Keywords: Don't skimp on searing the chicken for flavor, use long-grain white rice for best results, and avoid lifting the lid while cooking the rice to maintain steam. A squeeze of fresh lemon juice before serving can enhance the flavors beautifully.

Find it online: https://homebitesia.com/one-pan-marry-me-chicken-and-rice-your-new-favorite-meal/