Introduction

Parmesan Marry Me Chicken Rice is a comforting one-dish meal that combines tender chicken breasts with creamy, flavorful tomato rice. This recipe infuses sun-dried tomatoes, aromatic spices, and fresh basil for a rich and satisfying dinner that’s easy to prepare and perfect for any night of the week.

A green bowl filled with creamy light beige risotto as the base layer, mixed with small brownish chicken pieces scattered evenly throughout. On top, there is a sprinkling of grated white cheese and dried red chili flakes, giving a textured look. Small green fresh herb leaves are spread across the surface, adding a fresh color contrast. The bowl is placed on a white marbled surface with a wooden utensil and a light brown cloth partially visible under it. Nearby, a small brown round wooden bowl holds uncooked white rice grains. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts

6 oz sun dried tomatoes (finely chopped, about 1/4-inch pieces)

1.5 tbsp tomato paste (preferably Hunt’s for rich color)

1.5 tsp oregano

1 tsp garlic powder

1 tbsp paprika

1.5 cups rice (rinsed in cold water until it runs clear)

22 oz chicken stock (Swanson recommended for better flavor)

Salt, to taste

Pepper, to taste

3.5 oz cream (room temperature to prevent curdling)

2 oz parmesan (freshly grated for better melting)

1 bunch basil (roughly chopped)

Instructions

Step 1: Preheat your oven to 350°F. Rinse the rice in cold water until it runs clear to remove excess starch for fluffy grains. Finely chop the sun-dried tomatoes, grate the parmesan, and roughly chop the basil. Prepare your spices and ingredients before starting.

Step 2: In a large baking dish (9×13 inches or similar), mix together the tomato paste, oregano, garlic powder, and paprika to form a flavor base. Add the rinsed rice, sun-dried tomatoes, salt, and pepper. Stir well to evenly coat the rice and distribute the tomatoes.

Step 3: Arrange the chicken breasts evenly over the rice mixture. Pour the chicken stock over everything, ensuring the rice is mostly submerged.

Step 4: Cover the dish tightly with foil and bake at 350°F for 30 minutes. Remove the foil, gently stir the rice, and check if the chicken has reached an internal temperature of 165°F and the rice is tender. If needed, cover and bake for another 10-20 minutes until the rice is creamy and fully cooked.

Step 5: Remove the chicken breasts and set aside. Stir the room-temperature cream into the hot rice slowly to create a smooth sauce. Add the freshly grated parmesan and stir until melted.

Step 6: Return the chicken to the baking dish, nestling it into the creamy rice. Scatter fresh basil over the top just before serving for a fresh burst of flavor.

Tips & Variations

Use room-temperature cream to avoid curdling when mixing it into hot rice.

Freshly grated parmesan melts better and creates a smoother sauce than pre-shredded cheese.

Try swapping basil for fresh parsley or thyme for a different herbal note.

For extra richness, stir in a little butter with the cream and parmesan before returning the chicken.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so this recipe would need adjustment. It’s best to stick with white rice for even cooking in the oven.

Is it necessary to rinse the rice before cooking?

Yes, rinsing removes excess starch and helps the rice cook up fluffy and separate, preventing it from becoming gummy in the bake.