Creamy, flavorful and cheesy, this Marry Me Chicken is an easy one-pan dinner thats hearty with tender rice, juicy chicken and seasonings!ANOTHER MARRY ME CHICKEN RECIPEMarry Me Chicken and Rice is a fantastic one pan meal that is inspired by all the Marry Me Chicken recipes! My Crock Pot Marry Me Chicken is one of the most popular recipes here on the site and so Ive been having fun making some variations using the same flavors (like Marry Me Chicken Gnocchi and Marry Me Chicken Pasta.) This chicken and rice skillet is meant to be a whole meal. Its simple to make and I love that I dont dirty up the whole kitchen just to make dinner (I know yall understand that!) Its cheesy, full of flavor and not too overwhelming that the kids wont eat it too.FREQUENTLY ASKED QUESTIONS:What else can I add to this skillet? If you want to add more seasoning, a touch of smoked paprika or a squeeze of lemon juice can bring extra depth to the flavors. Can I use something else other than chicken breasts? You can use pre-cooked rotisserie chicken to save time; simply stir it in during the final few minutes of cooking. Additionally, you can use leftover chicken thighs or cook some fresh chicken thighs instead. What to serve with Marry Me Chicken and Rice? You can not go wrong by making a side of steamable vegetables. Grab one of those frozen bags that you toss in the microwave and youll have a simple side dish in no time. I also like serving this with a big green salad and some Garlic Bread. How to store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Whats the best way to reheat Marry Me Chicken and Rice? Reheat gently in a skillet over low heat, adding a splash of water or chicken stock to loosen the rice if needed. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless, skinless chicken breasts you could use thighs or tenderloins as well.salt and peppergarlic I like fresh minced garlic for this, but you can use the jarred garlic if in a pinch. Youll get the most flavor from freshly minced garlic though.sun-dried tomatoes Sun dried tomatoes really is what sets this dish apart. Its one of the key ingredients to Marry Me Chicken. Funny enough, my husband doesnt like tomatoes but he enjoys this. I cut them up pretty small and he loves it! But of course, you can leave them out. long-grain white rice You could substitute brown rice for white rice, but youll need to adjust the cooking time and liquid accordingly as brown rice takes longer to cook. I think instant rice could be used (like Minute Rice) but it wouldnt need as much liquid only 1 cups. Instant rice is a 1:1 ratio with liquid.chicken stock or broth you can use low sodium broth or stock or no sodium options too. If you have some Homemade Chicken Broth, feel free to use that too. heavy cream It needs to be heavy cream or at a minimum, half and half. Regular milk is just too thin here.Italian seasoningred pepper flakes this can be an optional ingredient that can be used if you want to bring a little heat to this classic dish. Feel free to leave it out.shredded mozzarella cheesefresh basil chopped and used as garnish. It can be an optional ingredient if needed.HOW TO MAKE MARRY ME CHICKEN AND RICE:Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with half the salt and pepper, and cook until the pieces are browned and no longer pink, about 5 minutes. Remove the chicken and set it aside.Lower the heat slightly and add the minced garlic and sun-dried tomatoes to the pan. Stir for about 2 minutes until the garlic is fragrant.Add the rice to the skillet and stir for 1-2 minutes to toast it and coat it in the oil.Pour in the chicken stock, then stir in the heavy cream, italian seasoning, red pepper flakes (if using), and the remaining salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for about 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.Add the cooked chicken back to the skillet and stir to combine. Sprinkle the mozzarella cheese evenly over the top and cover the skillet again. Cook for another 3-5 minutes, or until the cheese is fully melted.Remove from heat and garnish with fresh basil. Serve warm and enjoy!CRAVING MORE RECIPES?Crock Pot Marry Me ChickenMarry Me Chicken GnocchiMarry Me Chicken PastaMarry Me Chicken (original stovetop version)Chicken and Rice CasseroleCrock Pot Chicken and RiceCrock Pot Chicken and Rice Burrito BowlCreamy Garlic Chicken PrintMarry Me Chicken and RiceAll the flavors you love in a Marry Me Chicken recipe but now with long grain rice. A whole meal in one pan!Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesServings 4Calories 856kcalAuthor Brandie SkibinskiIngredients2 Tablespoons oil1 pound boneless skinless chicken breasts, diced2 teaspoons salt (divided use)1 teaspoon freshly ground black pepper (divided use)4 garlic cloves, minced cup chopped sun-dried tomatoes1 cups long-grain white rice3 cups chicken stock or broth (can use low or no sodium)1 cup heavy cream1 teaspoon Italian seasoning teaspoon red pepper flakes (optional)1 cup shredded mozzarella cheesechopped fresh basil (for garnish, optional)InstructionsHeat 2 Tablespoons oil in a large skillet over medium heat. Add 1 pound boneless skinless chicken breasts, diced and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the pieces are lightly browned and no longer pink in the middle, about 5-6 minutes. Remove the chicken and set it aside. Lower the heat slightly and add 4 garlic cloves, minced and 3/4 cup chopped sun-dried tomatoes to the pan. Stir for about 1-2 minutes until the garlic is fragrant. Add1 1/2 cups long-grain white rice and stir for 1-2 minutes to toast it and coat it in the oil. Pour in 3 cups chicken stock or broth, then stir in 1 cup heavy cream, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for about 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. Add the cooked chicken back to the skillet and stir to combine. Sprinkle 1 cup shredded mozzarella cheese evenly over the top and cover the skillet again. Cover and cook for another 3-5 minutes, or until the cheese is fully melted. Remove from heat and garnish with chopped fresh basil. Serve warm and enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 856kcal | Carbohydrates: 77g | Protein: 45g | Fat: 41g | Sodium: 1772mg | Fiber: 4g | Sugar: 13g