The first time I cooked this for friends, the room went quiet after the first bite. Creamy, savory rice, juicy chicken, and little pops of sun-dried tomato—no one spoke until their bowls were scraped clean. That’s the kind of weeknight win I chase. This one lives in a single pot, so dinner feels special and the sink stays calm.
I reach for it on busy evenings, date nights at home, and those Sundays when I want leftovers that reheat like a dream. If you like my trick of finishing rice dishes off the heat with cream and Parmesan, you’ll feel right at home here.
Why This Pot Delivers
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One pot start to finish, so flavor stays put.
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Rice cooks in the same pan where the chicken was seared, so every grain tastes rich.
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Pantry staples do the heavy lifting: Italian seasoning, garlic, broth, cream, Parmesan.
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Scales up for guests or down for two without drama.
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Leftovers behave well; a splash of broth and they’re back to life.
Ingredient Notes From My Kitchen
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Chicken: Thighs for deeper flavor and a wider window on doneness. Breasts for a leaner feel. Rotisserie works in a pinch; stir it in near the end.
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Rice: Long-grain jasmine or basmati for separate, tender grains. Brown rice works with extra time and liquid. Skip short-grain; it clumps.
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Sun-dried tomatoes: Oil-packed gives a round, sweet-tangy bite.
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Spinach: Tossed in with the rice so it softens gently.
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Cream + Parmesan: Off-heat finish for a silky coat rather than a thick sauce.
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Broth: Chicken broth for depth. Water works; boost seasoning if you use it.
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Seasoning: Italian blend, smoked paprika, salt, pepper. I add a final pinch of paprika at the end for warmth.
Chicken Choices That Make Sense
I cook bite-sized thigh pieces most nights. They stay tender even if you chat longer than planned. Breasts cook fast and stay juicy if you keep the sear short and the simmer low. Using rotisserie? Stir it in when the rice is done so it doesn’t dry out.
Rice That Stays Fluffy
Long-grain is my default. I rinse until the water runs clear to wash off surface starch. For brown rice, I give it extra broth and time. Parboiled and short-grain stay on the shelf for other recipes.
Step-By-Step (How I Cook It)
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Sear the chicken in a heavy pan with olive oil, Italian seasoning, smoked paprika, salt, and pepper. Light browning sets the tone.
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Soften onions and garlic in the same fat. Scrape up the browned bits.
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Stir in rice, sun-dried tomatoes, spinach, and broth. Bring to a gentle bubble.
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Cover and simmer on low until the rice is tender and the liquid is mostly absorbed.
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Kill the heat. Stir in cream and Parmesan. Taste and adjust salt, pepper, and paprika. Rest 3 to 5 minutes; the rice relaxes and the sauce settles.
Little habit: I lift the lid just once to peek. Less stirring means cleaner grains.
Keep Rice From Going Mushy
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Rinse rice well.
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Gentle simmer, lid on.
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Minimal stirring after the lid goes on.
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Heat management matters; high heat bursts grains.
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Rest off the heat so steam finishes the job.
Cream Swaps That Work
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Half-and-half for a lighter finish.
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Whole milk with a knob of cream cheese for body.
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Coconut milk for a subtle, sweet edge; pair with extra paprika or a pinch of chili flakes.
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Want extra lush? Fold in softened cream cheese after cooking.
Pan Pick
A deep skillet, braiser, or Dutch oven, 10 to 12 inches wide, with a tight lid. Heavy base spreads heat and keeps hot spots away. No lid? Foil seals well in a pinch.
Add-Ins And Smart Swaps
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Protein: Bacon bits, shrimp (stir at the end), or rotisserie chicken.
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Veg: Broccoli florets, mushrooms, peas, bell peppers, zucchini, kale.
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Cheese: Parmesan is classic; Asiago or Gouda for a rounder finish.
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Zing: Lemon zest and a squeeze at the end lifts the cream.
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Spice: Cajun seasoning or a touch of chili flakes for a glow.
I keep the base simple, then toss in one or two extras depending on what’s in the fridge.
Make-Ahead And Storage
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Fridge: Cool, then cover. Keeps 3 to 4 days.
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Freezer: Portion in flat bags or boxes, up to 3 months. Thaw in the fridge overnight.
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Prep ahead: Dice onions, mince garlic, and cube chicken in the morning. Rinse and drain rice; stash it covered.
Reheat Without Drying Out
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Stovetop: Warm gently with a splash of broth, water, or cream. Lid on, low heat, stir now and then.
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Microwave: Add a splash of liquid, cover with a lid or damp towel, heat in short bursts, fluff between rounds.
What To Serve On The Side
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Crisp green salad with lemony dressing.
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Garlic bread or warm dinner rolls for scooping.
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Roasted broccoli or a quick cucumber salad for crunch.
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For date night, a glass of something dry and chilled pairs nicely.
Frequently Asked Questions
Can I use brown rice?
Yes. Add more liquid and time per the package. Keep the simmer gentle and give it a longer rest.
Will breast meat dry out?
Sear fast, simmer low, and finish off-heat. Dice evenly so pieces cook at the same pace.
No cream in the fridge—now what?
Half-and-half works. Whole milk plus a few spoonfuls of cream cheese gives body. Coconut milk brings a different vibe that plays well with paprika and lemon.
How do I fold in shrimp?
Sear chicken as usual or skip it and go all shrimp. Stir shrimp into the hot rice during the final 3 to 4 minutes. Residual heat finishes them.
Can I leave out sun-dried tomatoes?
Yes. Add a handful of roasted peppers or a spoon of tomato paste for depth.
Why is my rice sticky?
Too much stirring, high heat, or un-rinsed rice. Next time, rinse well, simmer low, hands off, rest at the end.
Marry Me Chicken and Rice
Tender chicken, fluffy rice, and a creamy Tuscan-inspired sauce all come together in one pot for this comforting dish.
Ingredients
- 20 oz boneless, skinless chicken thighs or breasts, diced into ½–1 inch chunks
- 1 teaspoon olive oil
- 2–2 ½ teaspoons Italian seasoning (divided)
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup diced onion
- 3 garlic cloves, minced
- 1 cup uncooked long-grain rice (basmati or jasmine recommended)
- 1 ¾ cups chicken broth (or water)
- ¼ cup sun-dried tomatoes, sliced
- 2–4 cups fresh spinach
- ½ cup heavy cream (or see substitutions)
- 1 ½ cups freshly grated Parmesan cheese (about 4 oz)
Instructions
- Heat a large skillet or Dutch oven over medium heat and add olive oil. Toss the chicken with 1–1 ½ teaspoons of Italian seasoning, paprika, salt, and pepper. Sear for 3–4 minutes until lightly golden.
- Add the onion and garlic, stirring until fragrant. Stir in the rice, broth, sun-dried tomatoes, and spinach, making sure to scrape up any browned bits on the bottom of the pan.
- Cover with a lid, reduce the heat to low, and let simmer for 15–20 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and the liquid has absorbed.
- Once the rice is ready, remove from heat. Stir in the heavy cream and Parmesan until everything is creamy and well coated. Taste and adjust with more Italian seasoning, salt, or pepper as needed.
- Serve warm, straight from the pot — perfect with a simple side salad or garlic bread.
Notes
- Use bone broth for extra depth and protein.
- Swap in coconut milk, half-and-half, or regular milk if you prefer a lighter cream sauce.
- Long-grain rice works best; avoid short-grain to prevent mushiness.
- For a richer finish, stir in a few ounces of cream cheese at the end.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 429Total Fat 23gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 161mgSodium 1090mgCarbohydrates 22gFiber 5gSugar 3gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This pot tastes like a dinner you planned days ahead, even if you started forty-five minutes ago. It’s cozy, a little luxurious, and friendly to whatever you have on hand. The kind of meal that makes people lean back in their chairs and say, “We should do this again.”
