Not-So-Royal Recipe: "Marry Me" Chicken & Rice

a moment of culinary magic for your Galentine's or Valentine's Day

As Valentine’s Day is approaching, I wanted to share one of my favorite winter date night recipes with you—one that I affectionately call “Marry Me” Chicken & Rice. This dish isn’t just simple and delicious; it’s the kind of meal that makes the whole kitchen smell like comfort food.

I first made this recipe on a whim one weekend when I had completely forgotten to grab ingredients for date night. Instead of defaulting to takeout, I raided my pantry, threw a few of my favorite ingredients together, and ended up with a creamy, savory, and oh-so-cozy one-pot dish. It practically begs to be enjoyed curled up on the couch with a glass of wine and a favorite show.

It’s easy enough to make on a busy weeknight (especially during these cold winter months) but special enough to impress—whether you're cooking for a long-term love, for a new fling, or just for yourself! If you’re feeling extra romantic, rope in your cooking partner to stir, chop, or just keep you company as everything simmers. Then, let the magic happen—both in the pot and on the couch when you dig in.

Whether you're cooking for someone special, hosting a Galentine’s night, or just treating yourself to a cozy meal, this “Marry Me” Chicken & Rice is the kind of dish that effortlessly brings people together. Light a candle, pour a glass of something festive, and enjoy the little luxury of a home-cooked meal. After all, Valentine’s Day isn’t just about grand gestures; it’s about small, delicious moments, too.

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A note on my approach to seasoning: I measure with the heart and that’s where the magic of this dish really lies. That’s also why you won’t find measurements for the herbs and spices below. You want to start with a robust flavor profile when cooking your chicken, because that will form the base layer for when you eventually drown everything in chicken broth and cream.

Don’t be afraid to season in layers. Of course, you’ll have your own preferences for the complexity of a dish, but I like to season the chicken itself, then add a sprinkling of salt to the mushrooms, and then flavor the broth and cream with pepper as it simmers. As you add this recipe to your own rotation, I’m sure you’ll also have thoughts on the best way to incorporate those herbal and savory elements to suit your taste.

“Layers” is also how I arrived at the current iteration of this dish. I started with a focus on the Herbes de Provence and salt, to suit my own preference, and the addition of copious amounts of black pepper was an idea picked up from a ~cooking partner~ along the way. Black pepper is now a must-have for any creamy base when I’m cooking; the contrast between the spice and the creaminess is just *chef’s kiss*. The garlic powder, too, was a later addition to suit the tastes of a different date.

What I’m saying is: feel emboldened—knowing your own taste and that of your loved ones—to customize the flavor profile of this dish. I’m just providing you with my tried and true version. But really, this recipe is so good that you’d have to try hard to take it off the rails.

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“Marry Me” Chicken and Rice

Serves 4

Ingredients:

• 1 lb. chicken breasts, sliced thin

• Olive oil

• Salt

• Pepper

• Herbes de Provence (a blend of rosemary, thyme, fennel, savory, tarragon, oregano, marjoram, and lavender - feel free to blend your own to taste)

• Garlic powder

• 1 medium yellow onion, chopped

• 8 oz. baby bella mushrooms, roughly chopped

• 1 cup short-grain rice

• 2 cups chicken broth

• 1 cup heavy cream

• 1 1/2 cups any white cheese (cheddar, asiago, parmesan, etc.)
  

Directions:

1. Heat oil in a large skillet over medium-high heat.

2. Slice your chicken breasts through the middle so they are about half their original thickness. Season chicken liberally with salt, pepper, Herbes de Provence, and garlic powder. Cook through, flipping once or twice to ensure even browning.

3. Once chicken is golden-brown, remove from the pan and slice into bite-sized pieces. Set aside.

4. Add onion and mushrooms to skillet, seasoning with salt and black pepper if desired. Cover and cook (stirring occasionally) until all liquid released from mushrooms has evaporated, about 6-8 minutes more. (You can cover skillet with a lid to speed this process along)

5. Add rice and return sliced chicken to skillet, mixing thoroughly. Add heavy cream and chicken broth. Stir until combined.

6. Bring everything to a simmer and then reduce heat to medium-low.

7. Cover and let simmer for about 15-20 minutes, checking periodically to ensure the liquid isn’t reducing too quickly. Lower heat if necessary; you want your rice to soften just as your liquid is reaching a thick, creamy consistency.

8. Add more salt and pepper for seasoning if desired, then stir in your preferred cheese and let melt. Serve immediately; add parsley for garnish.

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I hope you’ll let me know if you try this recipe and if you love it as much as I do! This isn’t going to become a cooking newsletter by any means, but I won’t be able to resist sharing a dish now and then that feels—especially one this influential to my reputation as a home cook.