Name: Parmesan Marry Me Chicken Rice Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 57 min
Cuisine: American
Ingredients: 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 in cold water until clear); 22 oz chicken stock (Swanson recommended); Salt, to taste; Pepper, to taste; 3.5 oz cream (room temperature to prevent curdling); 2 oz freshly grated Parmesan cheese; 1 bunch fresh basil (roughly chopped)

Introduction

Parmesan Marry Me Chicken Rice is a comforting one-dish meal that’s packed with rich flavors from sun-dried tomatoes, aromatic spices, and creamy Parmesan. It’s an easy bake that yields tender chicken nestled on a bed of savory, creamy rice. Perfect for weeknights or when you want a fuss-free dinner that feels special.

A white bowl is filled with creamy risotto that has a light beige color and a soft, slightly thick texture. Scattered evenly on top are golden-brown pieces of cooked chicken, small dark red sun-dried tomato bits, bright green fresh herb leaves, and a fine sprinkle of grated white cheese. The dish is sitting on a white marbled surface with a small wooden bowl of uncooked rice and some wheat stalks nearby. A wooden spoon and a brown cloth are placed beside the bowl. 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 depth of 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 under 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. Measure all spices and have ingredients ready.

Step 2: In a large baking dish (about 9×13 inches), mix tomato paste with oregano, garlic powder, and paprika to create a concentrated spice base. Add the rinsed rice, chopped sun-dried tomatoes, and season with salt and pepper. Stir well to coat the rice evenly.

Step 3: Place the chicken breasts evenly spaced on top of the rice mixture. Pour chicken stock over everything until the rice is mostly submerged. The stock will flavor the rice and cook the chicken.

Step 4: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, gently stir the rice to redistribute it, and check if chicken reaches 165°F internally and rice is tender. If needed, cover and bake an additional 10-20 minutes until creamy and cooked through. Let the dish rest for a minute before the next step.

Step 5: Remove the chicken from the dish. Stir room-temperature cream into the hot rice gently to make a creamy sauce. Add freshly grated Parmesan and stir until melted and combined.

Step 6: Return the chicken breasts to the dish, nestling them into the creamy rice. Scatter chopped basil over the top for freshness and serve immediately, either family-style or plated individually.

Tips & Variations

Use room-temperature cream to prevent curdling when mixed into hot rice.

Freshly grated Parmesan melts better and creates a smoother sauce compared to pre-shredded varieties.

Try swapping basil for fresh thyme or parsley if preferred.

For extra richness, stir in a tablespoon of butter with the cream and cheese.

If you like a spicy kick, add a pinch of crushed red pepper flakes to the spice base.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s best to adjust the baking time and amount of chicken stock if substituting. This recipe is optimized for white rice for best results.

Can I prepare this dish in advance?

You can assemble the dish a few hours ahead and keep it covered in the refrigerator before baking. Allow it to come to room temperature before baking to ensure even cooking.