This Easy Marry Me Chicken Recipe is a simple yet impressive dish that will win over any heart. 😉 This recipe combines chicken with a creamy sauce that is infused with sundried tomatoes. This dish is tender, flavorful and perfect for serving over a bed of rice or even your favorite pasta. Easy enough for a quick weeknight dinner but fancy enough for a special occasion. You’re going to love this!

❤️ Why You’ll Love Easy Marry Me Chicken Recipe

• Flavorful: Food can indeed be the way into someone’s heart and this recipe is precisely why. The sundried tomato sauce is full of flavor, and paired with the juicy chicken breasts, you’ll have a meal that is easy but tastes gourmet.
• Easy: Prep this Easy Marry Me Chicken Recipe in literally 10-minutes. That’s all it takes to have a delicious meal ready-to-serve your date or family.
• Versatile: Serve this chicken on rice, noodles, or even with a side of mashed potatoes or green beans.

🍲 Ingredients

Sundried Tomatoes – Sundried tomatoes offer an intensely sweet and tangy flavor, concentrated by the drying process, with a slightly chewy texture. They are packed with vitamins, antioxidants, and fiber so they not only taste great but are good for you. There are so many ways to use sundried tomatoes! Try them in salads, pastas, or in these Baked Brie Rolls.

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Better Than Bouillon – Better Than Bouillon is always in my kitchen! I use it in so many recipes and it adds so much flavor. For this Easy Marry Me Chicken Recipe, I used their Better Than Bouillon Roasted Chicken Base, but you could totally use any of their flavors to enhance this dish (or any other recipe you’re making).

👩‍🍳 How to Make Easy Marry Me Chicken

1. Preheat the oven to 350F.
2. Make the sundried tomato dressing by blending together all of the dressing ingredients with a blender Set aside.
3. Season the chicken breasts generously with salt and pepper.
4. Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken breasts. Cook until golden brown, about 4-5 minutes per side and then remove the chicken to a plate or bowl and set aside.
5. Add the butter to the pan and once melted add the minced garlic, salt, pepper, dried oregano, dried thyme and chili flakes. Cook for 1-2 minutes until fragrant.
6. Add ⅓ cup chopped sundried tomatoes and cook for 2 minutes, stirring occasionally.
7. Add the rice and stir well to coat with the oils in the pan.
8. Stir in the chicken stock paste, water and cream and bring to a simmer. Once simmering, stir in the parmesan cheese, fresh basil and ¼ cup of the sundried tomato dressing, stir to combine and then add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
9. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F and the rice is cooked, about 30-35 minutes.
10. Remove from the oven and fluff the rice a bit with a fork.
11. Serve topped with remaining sundried tomato dressing, fresh basil leaves and crumbled feta cheese.

🗒 Tips and Tricks

• Searing Chicken: A good sear allows your chicken to have the best flavor and juiciness. Make sure your pan is hot and don’t overcrowd it.
• Garlic: I go by the rule of thumb that there is no such thing as too much garlic so don’t ever be afraid to add a little extra.
• Sundried Tomatoes: The oil that sundried tomatoes are packed in is SO good. Reserve it and use it in place of olive oil in recipes or salad dressings for an extra pop of flavor.
• Cream: For a super creamy sauce use heavy cream in place of the light cream. You can also swap for coconut milk. Although it’ll give a little bit of a different flavor, it is a great dairy-free alternative.

🗒 Substitutions

• Chicken: I used lean chicken breasts for this recipe but you can totally use your favorite cut of chicken or whatever you have on hand whether that is chicken thighs or drumsticks. Just adjust the cooking time as needed.
• Olive Oil: Olive oil can always be substituted for other oils like avocado. If you really want a pop of flavor you could use the oil in the sundried tomato jar.
• Rice: I like to serve this dish on rice but you can swap out the basmati rice for any kind of rice or grain. You can also serve this on pasta, egg noodles, or mashed potatoes.

🗒 Best served with

• Mashed Potatoes
• Italian Chopped Salad
• No-Knead Bread Recipe

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. This recipe is also great leftover!

🤔 Common Questions

Easy Marry Me Chicken Recipe

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This Easy Marry Me Chicken Recipe is the perfect dish for an easy family dinner or a gourmet date night meal. It's sure to impress!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine American-Inspired

Servings 3 -4

Calories 665 kcal

Ingredients

  

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For the sundried tomato dressing

• 1/4 cup extra virgin olive oil
• 3 tbsp sundried tomatoes in oil, chopped into bite-sized pieces
• 1/4 tsp chili flakes
• 3 tbsp red wine vinegar
• 1/4 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp ground pepper

For the chicken and rice

• 3 large chicken breasts (about 900g) or 4 small chicken breasts
• salt and pepper
• 1-2 tbsp extra virgin olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1/4 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp chili flakes
• 1/3 cup sundried tomatoes in oil, drained and roughly chopped
• 1 cup basmati rice
• 2 tbsp Better Than Bouillon Roasted Chicken Base
• 2 1/4 cups water
• 1/2 cup 10% / light cream
• 2 tbsp 10% / light cream
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh chopped basil

Toppings

• 1/2 cup crumbled feta cheese
• fresh basil leaves

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Instructions

 

• Preheat the oven to 350F.
• Make the sundried tomato dressing by blending together all of the dressing ingredients with a blender Set aside.
• Season the chicken breasts generously with salt and pepper.
• Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken breasts. Cook until golden brown, about 4-5 minutes per side and then remove the chicken to a plate or bowl and set aside.
• Add the butter to the pan and once melted add the minced garlic, salt, pepper, dried oregano, dried thyme and chili flakes. Cook for 1-2 minutes until fragrant.
• Add ⅓ cup chopped sundried tomatoes and cook for 2 minutes, stirring occasionally.
• Add the rice and stir well to coat with the oils in the pan.
• Stir in the chicken stock paste, water and cream and bring to a simmer. Once simmering, stir in the parmesan cheese, fresh basil and ¼ cup of the sundried tomato dressing, stir to combine and then add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
• Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F and the rice is cooked, about 30-35 minutes.
• Remove from the oven and fluff the rice a bit with a fork.
• Serve topped with remaining sundried tomato dressing, fresh basil leaves and crumbled feta cheese.

Notes

• If you love this recipe you’ll love our Oven Baked Chicken and Rice and One Pot Broccoli, Cheesy Chicken and Rice Casserole

Nutrition

Calories: 665kcal | Carbohydrates: 19.6g | Protein: 59.9g | Fat: 38.2g | Saturated Fat: 12.3g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 18.8g | Cholesterol: 203.8mg | Sodium: 735.2mg | Fiber: 1.1g | Sugar: 1.2g

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