Marry Me Chicken and Rice

A black bowl of Marry Me Chicken atop white rice with tomatoes on the side.

5 from 2 votes

Marry Me Chicken and Rice is a creamy one-skillet dinner made with juicy chicken, sun-dried tomatoes, spinach, Parmesan cheese, and fluffy jasmine rice in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Chicken Dinner Recipes, Creamy Marry Me Chicken, Creamy Parmesan Chicken and Rice, Marry Me Chicken and Rice, Marry Me Chicken and Rice Recipe, Sun-Dried Tomato Recipes, Weeknight Chicken Recipe

Servings:

Calories: 937kcal

Author: Nicole Kendrick

Equipment

Ingredients

Chicken

1 pound Springer Mountain Farms chicken breasts
2 tablespoon sun dried tomato oil from the jar
1 tablespoon smoked paprika
1 tablespoon Italian seasoning
¾ teaspoon salt
½ teaspoon basil

Rice

2 cups uncooked jasmine rice prepared according to package directions

Sauce

1 ½ cups heavy cream
½ cup chicken broth
½ cup sun-dried tomatoes diced
½ cup onion diced small
3 tablespoon tomato paste
2 tablespoon minced garlic
1 cup spinach diced
¾ teaspoon smoked paprika
1 tablespoon Italian seasoning
¾ teaspoon salt
1 teaspoon dry basil
1 teaspoon garlic powder
¾ cup parmesan cheese
Optional: fresh basil for serving

Instructions

Start by measuring two cups of raw rice. Add the rice to your pot and rinse it with water to remove extra starch. Then, add 4 cups of water to the pot and let it simmer for 18 to 20 minutes while you make the recipe. You will know its done when the extra water is gone and the rice is fluffy.
On a cutting board, gently pound down the chicken breast to even them out. This allows for more even cooking. In a medium bowl, combine chicken breast with the chicken seasonings: Paprika, Italian, salt, and dry basil. Mix until evenly coated then set aside.
Heat the sun-dried tomato oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breast. Cook for 3 minutes and then flip. Cook for another 3 minutes, flip again then cover with a lid. Allow this to cook for 3-5 minutes and remove once the internal temperature is 165°F. Timing depends on the size of your chicken breast. Once the temperature has been reached, remove the chicken.
In the same pan, add the diced onion, minced garlic, tomato paste, and remaining sauce seasonings: Italian, paprika, salt, garlic powder, Stir well while cooking for 2-3 minutes until the onion begins to become translucent. Next pour in the chicken broth and heavy cream. Stir really well and allow the sauce to simmer until it begins to thicken. While the sauce is cooking, dice the chicken and set aside. Once the sauce begins to thicken, lower the heat to medium low, and add in the sun-dried tomatoes, and Parmesan cheese.
Simmer over medium-low heat for approximately 3–5 minutes until the sauce coats the back of a spoon and the cheese is melted. Then, add back in the cooked chicken and spinach. Simmer for 1–2 minutes until warmed through and coated in the sauce.
Form your rice into a nice shape by pressing it into a clean bowl. Then plate it and pour the Marry Me Chicken on top of the rice. Garnish with fresh basil and enjoy!

Video

Notes

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze leftovers.

Reheating

Reheat gently on the stovetop with a splash of chicken broth or heavy cream until warmed through. You can also microwave individual servings in 30-second intervals, stirring between each, until hot.

Nutrition