Description

Parmesan Marry Me Chicken Rice is a comforting baked dish featuring tender chicken breasts nestled in a flavorful tomato and herb-infused rice. Sun-dried tomatoes, paprika, oregano, and garlic powder create a robust base, complemented by a creamy finish of fresh parmesan and cream, topped with bright basil for a fresh finish. This one-pan meal combines the perfect balance of savory, creamy, and herby flavors in a simple yet elegant bake.

Ingredients

Scale

For the Bake:

4 chicken breasts
6 oz sun dried tomatoes, finely chopped (about 1/4-inch pieces)
1.5 tbsp tomato paste (preferably Hunt’s)
1.5 tsp oregano
1 tsp garlic powder
1 tbsp paprika
1.5 cups rice, rinsed until water runs clear
22 oz chicken stock (preferably Swanson)
Salt, to taste
Pepper, to taste

For the Finish:

3.5 oz cream, room temperature
2 oz freshly grated parmesan cheese
1 bunch fresh basil, roughly chopped

Instructions

Preheat and Prepare Ingredients: Preheat your oven to 350°F (175°C). Rinse the rice under cold water until it runs clear to remove excess starch for fluffy grains. Finely chop the sun-dried tomatoes, grate the parmesan cheese fresh, and roughly chop the basil. Measure and have spices and other ingredients ready before assembling the dish.
Create Flavor Base: In a large 9×13 inch baking dish, combine tomato paste, oregano, garlic powder, and paprika. Stir well to bloom the spices in the tomato paste, enhancing their flavors. Add the rinsed rice, chopped sun-dried tomatoes, and season with salt and pepper. Mix thoroughly so rice is evenly coated and the tomatoes are dispersed.
Add Chicken and Stock: Nestle the chicken breasts evenly into the rice mixture. Pour the chicken stock over everything, ensuring the rice is mostly submerged. This will allow the rice to absorb the flavorful broth as it bakes alongside the chicken.
Bake Covered: Cover the baking dish tightly with foil and bake at 350°F for 30 minutes. Then remove the foil, gently stir the rice to redistribute, and check if the chicken has reached an internal temperature of 165°F and the rice is tender. If necessary, cover and bake for an additional 10 to 20 minutes until liquid is absorbed and rice is creamy.
Prepare Creamy Finish: Allow the dish to rest for a minute after removing from the oven. Remove the chicken breasts and set aside. Pour room-temperature cream into the hot rice and stir gently but thoroughly to create a creamy sauce. Sprinkle freshly grated parmesan over the rice and stir until melted into the cream, ensuring a smooth and velvety texture.
Reassemble and Garnish: Return the chicken breasts to the creamy rice in the baking dish. Scatter the fresh basil on top just before serving to preserve its bright color and fresh aroma. Serve warm, either plated individually or family-style.

Notes

Rinsing rice thoroughly removes starch and prevents clumping, ensuring fluffier texture.
Using room-temperature cream avoids curdling when mixed with hot rice.
Freshly grated parmesan melts better for a smoother sauce than pre-shredded cheese.
Cover the dish tightly while baking to trap steam and cook the rice evenly.
Check chicken’s internal temperature to ensure food safety; it should be 165°F.
Basil added at the end keeps its flavor and prevents color dulling from cooking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Parmesan chicken, baked chicken rice, creamy chicken dish, sun-dried tomato chicken, one-pan chicken meals