Marry Me Chicken and Rice
Savor the delightful flavors of Marry Me Chicken and Rice, a creamy one-pot dish that is perfect for busy weeknights.
Servings: 4 people
Calories: 722kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper, optional
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- ⅓ cup (6-7 whole) sun-dried tomatoes, soaked in hot water, chopped
- 1 cup (185 g) uncooked long-grain white rice, rinsed
- 3 ¼ cups (26 ounces / 780 g) chicken broth
- ½ cup (119 g) heavy cream
- 1 cup (113 g) Monterey Jack cheese, shredded
- ⅓ cup (33 g) Parmesan cheese, grated
- fresh parsley, chopped for garnish
Instructions
- In a small bowl, season the chicken with paprika, onion powder, crushed red pepper (if using), salt, and pepper.
- In a large skillet over medium-high heat, heat the olive oil and butter. Once the butter has melted, add the chicken and cook for about 5 minutes per side, or until browned and fully cooked to an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent with aluminum foil to keep warm.
- To the same skillet, add the diced onion and cook for 4-5 minutes, or until softened.
- Stir in the garlic and sun-dried tomatoes and cook for 1 more minute.
- Add the rice and chicken broth and stir to combine. Bring to a low boil, then reduce heat to medium-low and cover. Simmer for 17–20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Stir in the heavy cream, Monterey Jack cheese, parmesan, and the cooked chicken, mixing until the cheese is melted and fully combined.
- Garnish with chopped parsley and serve warm.
Nutrition
Serving: 1portion | Calories: 722kcal