Okay, So Here’s Why This Marry Me Chicken and Rice Is Always On My Mind

Look, I don’t want to sound dramatic, but I think this recipe might’ve actually saved my sanity last winter. You know the sort of night: work ran late, the house is chaos, and everyone’s already asking, “What’s for dinner?” before you’ve even taken off your coat. That’s when I found myself throwing stuff in a single pot—chicken, rice, a little magic (and, okay, some heavy cream)—and, somehow, it became this Marry Me Chicken and Rice (One Pot) situation that actually got my husband to do the dishes. True story. I’ve made it so many times I could probably do it blindfolded, but, well, that’s a terrible idea. Learned that after one unfortunate onion incident. So, friend, let’s get to it!

Why I Keep Making This (Even When I Swear I’ll Try Something New)

I make this when I need something that looks like I tried much harder than I did. My family goes bonkers for it, probably because it’s creamy, cheesy, and—let’s be honest—not exactly health food, but who’s counting? (I mean, sometimes I toss in spinach to feel better about my life choices.) It’s also my secret weapon for when I forget to thaw the chicken; you can use frozen if you just cook it a bit longer. I used to struggle with rice sticking or burning in one-pot recipes, but after some trial and error (read: scraping burnt bits off the bottom of my Dutch oven while muttering), this one just works. Oh, and it reheats like a dream, if you actually have leftovers. Not that we ever do.

What You’ll Need (But Don’t Stress Too Much)

3 or 4 boneless, skinless chicken thighs (Honestly, breasts are fine too. My sister swears by them. I think thighs stay juicier, but you do you.)
1 big onion, diced (Red, yellow, whatever—you could even use shallots in a pinch. I once used half a leek. Don’t tell my husband, he claims he hates leeks!)
3 cloves garlic, minced (Or more. Or less. I won’t check.)
1 ½ cups long grain rice (Grandma always said Uncle Ben’s, but store brand is just fine)
2 ½ cups chicken broth (I sometimes use veggie if that’s what’s open in the fridge. Bouillon cubes work too!)
½ cup heavy cream (I’ve swapped in half-and-half, but it’s not quite as dreamy. I guess you could try coconut cream if you’re dairy-free, but I haven’t.)
½ cup grated parmesan (Yes, the stuff in the green can is fine. Freshly grated is next level, though.)
1 teaspoon dried thyme (Or Italian seasoning. Or just wing it with whatever’s in your spice drawer.)
Salt and pepper, to taste (I’m a little heavy handed with the pepper. Oops.)
2 tablespoon olive oil
Optional: handful of sun-dried tomatoes, chopped (I love these, but my kids fish them out, so… your call.)

Here’s How I Throw It All Together

1. Grab your biggest, heaviest pot. Dutch oven is ideal, but honestly, I’ve made this in a battered old stock pot and it was fine. Heat the olive oil over medium-high heat.

2. Season your chicken with a bit of salt and pepper. Brown it on both sides—about three minutes each. You’re not cooking it through here, just getting that golden color (and smell!). Remove the chicken and set aside, but don’t clean the pot.

3. Toss in the diced onion. Scrape up the chicken bits—this is where all the flavor is hiding. Cook till the onions are soft and just starting to get that caramel color; this is where I usually sneak a taste and burn my tongue. Every time.

4. Add garlic and sun-dried tomatoes, if you’re using them. Give it a stir for about a minute. Smells amazing already, right?

5. Stir in the rice. Let it toast a bit—maybe two minutes. Don’t panic if it sticks a little, that’s normal. Just don’t let it actually burn (I’ve done that, and it’s… less than ideal.)

6. Pour in the broth and cream. Stir, scraping up anything stuck. Nestle the chicken back into the pot, add dried thyme, and bring it all to a gentle simmer.

7. Cover tightly (foil works if your lid is missing—thanks, kids) and lower the heat. This is where you DON’T open the lid every five minutes, tempting as it is. I usually let it go for 18 to 22 minutes, until the rice is tender and the liquid is mostly gone. Check at 18 minutes and add a splash more broth if it looks dry.

8. Sprinkle in parmesan and give everything a gentle stir. Taste for salt and pepper. (Actually, I find it works better if you let it sit for five minutes with the heat off. The flavors just marry—pun fully intended.)

Notes Form My Kitchen Chaos

Don’t skip browning the chicken. I thought I could save time by just throwing everything in raw, and… nope. Also, if you use brown rice, you’ll need way more liquid and time. Speaking of, I once forgot the lid and the rice turned out crunchy, but the crispy bits weren’t half bad—kind of like Persian tahdig, but, you know, accidental.

Things I’ve Tried (And Some That Went Sideways)

I tried this with quinoa once. Not my best idea—came out mushy and weirdly sweet. Arborio rice actually works for a creamier vibe, though it’s a little stickier. I sometimes swap the cream for Greek yogurt at the end (just a big spoonful, stirred in right before serving) for a bit of tang. Oh, and adding handfuls of baby spinach at the last minute is a solid move. Don’t bother with cauliflower rice unless you’re really dedicated; it ends up soupy. But hey, maybe you’ll crack the code!

Don’t Have a Dutch Oven? No Worries

A heavy-bottomed pot is ideal, but I’ve made this in a deep skillet with a makeshift foil “lid.” Not fancy, but it works. Actually, a slow cooker might even do the trick, but I haven’t tried it yet, so don’t quote me on that. If you do, let me know how it turns out!

How To Store Leftovers (If There Are Any...)

Pop it in a sealed container in the fridge—should be good for 2 to 3 days, though honestly, in my house it never lasts more than a day! It’s weird, but I think this tastes better the next day. Maybe the flavors need a nap? Reheat gently with a splash of broth or milk. Freezer? Eh, the rice gets a bit mushy but it’s edible.

How We Like To Serve It (And a Few Oddball Sides)

I always plop a handful of fresh parsley or basil on top—makes it feel fancy even when it’s not. If I’m feeling really extra, a wedge of lemon brings a pop. My kids demand garlic bread (overkill? Maybe. But they’re happy, so I roll with it). Once I served it with roasted Brussels sprouts, which got mixed reviews. Also, a nice crisp salad doesn’t hurt. For drinks, you can’t go wrong with a glass of white, or honestly, just whatever’s open.

Pro Tips (AKA Things I Messed Up So You Don’t Have To)

I once tried rushing the lid-on cooking step—cranked the heat to finish faster. The bottom burned, rice was crunchy, everyone was grumpy. Moral: just let it simmer gently. Also, don’t skip resting the pot at the end. On second thought, make sure your parmesan isn’t pre-shredded with anti-caking agents; it doesn’t melt as nicely. Learned that the hard way.

FAQ (No Dumb Questions, Promise!)

Can I make this dairy-free?
Probably, but I’ve only swapped the cream for coconut milk once—it was okay, but a bit sweet for my taste. Maybe try this coconut cream tutorial if you’re curious.

What’s the best chicken to use?
I like thighs, but breasts work if that’s what you’ve got. If you use frozen, just cook a little longer. No need to defrost, though it might take an extra ten minutes.

Can I double this?
Sure, just use a bigger pot. Watch the rice, though—it can go from perfect to gummy fast when you crowd the pan. Learned that the hard way making a double batch for book club.

Is this really a one-pot meal?
Yes! Unless you count the cutting board (which I guess technically you should). Fewer dishes, more time for, I don’t know, scrolling through Serious Eats recipes or whatever else you need.

Can I use brown rice?
You can, but you’ll need more broth (like, 3 ½ cups) and at least 15 to 20 minutes extra. Honestly, I don’t have the patience.

Can I make this ahead?
Yep, and I think it tastes even better the next day, if you can keep yourself from eating it all. Let it cool before storing or you’ll get soggy rice.

One last thing—if you make this and it turns out amazing (or even just okay), let me know! Or, if you invent a weird but wonderful variation, I’m all ears. Cooking’s about sharing, after all.

Marry Me Chicken and Rice (One Pot)