Description
Parmesan Marry Me Chicken Rice is a comforting one-dish meal featuring tender chicken breasts baked atop a flavorful, creamy sun-dried tomato and herb-infused rice. The dish combines the richness of cream and freshly grated parmesan with aromatic oregano, paprika, and garlic powder, finished with fresh basil for a burst of freshness. Perfect for an easy yet impressive dinner, it delivers a satisfying blend of textures and Italian-inspired flavors.
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 (e.g., 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. Meanwhile, rinse the rice in cold water until the water runs clear to remove excess starch. Finely chop the sun-dried tomatoes into 1/4-inch pieces, grate the parmesan cheese freshly, and roughly chop the basil. Measure and have all spices ready.
- Mix the Rice and Tomato Base: In a large baking dish (9×13 inches or similar), combine tomato paste with oregano, garlic powder, and paprika. Stir well to create a concentrated spice base. Add the rinsed rice, chopped sun-dried tomatoes, salt, and pepper. Mix thoroughly, ensuring the rice is evenly coated and tomatoes are well distributed.
- Arrange Chicken and Add Stock: Nestle the 4 chicken breasts evenly on top of the rice mixture. Pour 22 oz chicken stock over all, making sure the rice is mostly submerged to allow proper cooking and flavor infusion.
- Initial Baking: Cover the baking dish tightly with foil and bake at 350°F for 30 minutes. This allows the chicken to cook gently and the rice to start absorbing the stock.
- Check and Continue Baking: Remove foil, gently stir the rice to redistribute, and check chicken internal temperature (should reach 165°F) and rice tenderness. If needed, cover again and bake for an additional 10-20 minutes until rice is creamy and fully cooked.
- Add Cream and Parmesan: Let the rice rest for a minute after removing from oven to prevent splattering. Remove chicken breasts and set aside. Pour room-temperature cream into the hot rice and stir gently but fully to create a creamy sauce. Sprinkle fresh parmesan over the rice and stir until melted.
- Reassemble and Garnish: Return the chicken breasts to nestle into the creamy rice. Scatter fresh basil on top just before serving to preserve its vibrant color and fresh flavor. Serve family-style or plate individually.
Notes
- Rinsing the rice removes excess starch, resulting in fluffier, non-sticky grains.
- Using room-temperature cream prevents curdling when mixed into hot rice.
- Freshly grated parmesan melts better and enhances flavor more than pre-shredded.
- Covering the dish during baking traps moisture, helping cook the rice and chicken evenly.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Sun-dried tomatoes add a concentrated sweet and tangy flavor that complements the creamy rice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Parmesan Chicken, Baked Chicken Rice, Creamy Tomato Rice, Sun-Dried Tomato Chicken, One-Dish Meal
