Marry Me Chicken and Rice (Print version)

Tender chicken and fluffy rice simmered in a creamy parmesan sun-dried tomato sauce, all in one skillet.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon oil from the sun-dried tomato jar, or olive oil

For the rice and sauce

05 - 1 small yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - 1/2 cup (70 g) oil-packed sun-dried tomatoes, drained and chopped
08 - 1 teaspoon Italian seasoning
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - 1 1/4 cups (235 g) long-grain white rice, rinsed and drained
11 - 2 cups (480 ml) low-sodium chicken broth
12 - 3/4 cup (180 ml) heavy cream
13 - 1/2 cup (50 g) freshly grated parmesan cheese
14 - 2 tablespoons chopped fresh basil, plus more for serving

# Instructions:

01 - Pat the chicken dry and season with salt and pepper. Heat the sun-dried tomato oil in a large deep skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until browned, then transfer to a plate.
02 - Reduce the heat to medium. Add the onion to the same skillet and cook for 2-3 minutes until softened. Stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes for 30 seconds.
03 - Add the rinsed and drained rice. Stir for 1 minute so the grains are coated in the seasoned oil and tomato mixture.
04 - Pour in the chicken broth and heavy cream, scraping up browned bits from the pan. Nestle the chicken and any juices back into the skillet. Bring to a gentle simmer, cover, and cook over low heat for 18-22 minutes until the rice is tender and the chicken reaches 165°F.
05 - Remove the skillet from the heat and let it stand covered for 5 minutes. Stir parmesan and basil into the rice around the chicken. Taste and adjust salt and pepper before serving.

# Good to know:

01 - Use long-grain white rice for the most reliable cook time.
02 - If the rice is still firm, add a small splash of broth and cook covered for a few more minutes.
03 - Best served hot after the 5-minute rest.

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