Easy Marry Me Chicken Recipe
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!
I’m Your Mommy Now
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
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
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 Better Than Bouillon Roasted Chicken Base, 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.
Video
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
Review This Recipe Let us know how it was!
